Ever had one of those cravings that just won’t quit? That’s how I feel about Chili’s Cajun Chicken Pasta. That creamy, spicy goodness keeps calling my name, but I don’t always want to drive to the restaurant (or pay restaurant prices!) After trying several versions and tweaking ingredients, I’ve finally nailed down a copycat recipe that might just be better than the original.
Why This Homemade Version Rocks
This homemade Cajun Chicken Pasta captures everything we love about the Chili’s version
- Perfectly spiced chicken with that signature Cajun kick
- A rich, creamy sauce that clings to every piece of pasta
- Fresh garnishes that cut through the richness
- Made in just about 30 minutes (faster than driving to Chili’s!)
Even better? You control the ingredients, spice level, and portions. Let’s break down exactly how to make this restaurant favorite at home.
Ingredients You’ll Need
For the Cajun Chicken:
- 2-4 boneless, skinless chicken breasts
- 1-2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Creamy Sauce:
- 3-4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 cups heavy cream
- Lemon zest (about 1 teaspoon)
- ¼-½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: lemon pepper seasoning, garlic powder
For Serving:
- 8-12 ounces penne pasta (or bow tie pasta)
- 2-3 Roma tomatoes, diced
- Fresh parsley, chopped
- Green onions, chopped
- Extra Parmesan cheese for topping
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Pat the chicken breasts dry with paper towels.
- Coat the chicken generously with Cajun seasoning, rubbing it in on all sides.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 6-7 minutes on the first side, then flip and cook another 5-6 minutes until the internal temperature reaches 165°F.
- Remove chicken to a plate and cover with foil to keep warm.
Step 2: Cook the Pasta
While the chicken is cooking, prepare your pasta according to package directions. Aim for al dente – you don’t want mushy pasta! Drain but don’t rinse (the starch helps thicken the sauce).
Step 3: Make the Creamy Sauce
- In the same skillet you used for the chicken (don’t clean it – those bits add flavor!), melt the butter over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream, add lemon zest, and whisk well.
- Let the sauce bubble gently until it starts to thicken, about 5-7 minutes.
- Stir in the Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste.
Step 4: Assemble the Dish
- Slice the chicken into strips (or leave whole if you prefer).
- Add the cooked pasta directly to the sauce and toss to coat thoroughly.
- Plate the pasta, then top with the sliced chicken.
- Garnish with diced tomatoes, chopped parsley, green onions, and extra Parmesan cheese.
Pro Tips for Perfect Cajun Chicken Pasta
- Don’t skimp on the Cajun seasoning – This is where the signature flavor comes from! You can buy premade Cajun seasoning or make your own with paprika, cayenne, garlic powder, onion powder, dried oregano, and thyme.
- Let the sauce reduce properly – If your sauce seems too thin, let it bubble a little longer. The cream will naturally thicken as it reduces.
- Fresh ingredients make a difference – Especially for the garnishes! Fresh tomatoes, parsley, and green onions add brightness that balances the rich sauce.
- Cook the pasta al dente – It will continue cooking slightly when mixed with the hot sauce.
- Warm your plates – For the full restaurant experience, warm your plates before serving.
Variations to Try
Want to switch things up? Here are some tasty variations:
- Seafood swap: Replace chicken with shrimp or crawfish for a more traditional Cajun feel
- Add veggies: Sautéed bell peppers, mushrooms, or spinach make great additions
- Spice it up: Add a dash of cayenne or red pepper flakes if you like it extra spicy
- Lighten it up: Use half-and-half instead of heavy cream (though the sauce won’t be quite as rich)
- Meat lovers: Add sliced andouille sausage for extra flavor and protein
Make-Ahead and Storage Tips
This dish is best served fresh, but you can:
- Prep ahead: Season the chicken and chop all vegetables up to a day in advance
- Store leftovers: Keep in an airtight container in the refrigerator for up to 3 days
- Reheat carefully: Warm on the stove over low heat, adding a splash of cream to revive the sauce
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs tend to be juicier and more forgiving if slightly overcooked.
Q: Is this dish very spicy?
A: The spice level depends on your Cajun seasoning. Most store-bought versions are moderately spicy, but you can adjust to your preference.
Q: Can I make this gluten-free?
A: Yes, just substitute your favorite gluten-free pasta and double-check that your Cajun seasoning doesn’t contain gluten.
Q: What if my sauce is too thin?
A: Let it simmer longer to reduce, or add a bit more Parmesan cheese to thicken it. In a pinch, you can make a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
Q: What can I serve with this?
A: Garlic bread is the perfect companion! A simple green salad also makes a nice contrast to the rich pasta.
Why It’s Worth Making at Home
I gotta say, the first time I made this at home, I was blown away by how close it was to the restaurant version – maybe even better? The sauce was creamier, the chicken juicier, and I could load up on all my favorite toppings without paying extra.
Plus, this recipe is seriously versatile. You can customize it to your family’s preferences, make a big batch for guests, or scale it down for a romantic dinner for two. Either way, it’s guaranteed to impress!
Next time you’re craving Chili’s Cajun Chicken Pasta but don’t feel like going out, give this recipe a try. Your taste buds (and wallet) will thank you! And if you happen to have leftovers (which is rare in my house), they make an amazing lunch the next day.
So grab your skillet and get cooking – restaurant-quality pasta is just 30 minutes away!
How to Make Cajun Chicken Pasta
- Cook Pasta – boil in a pot of salted water until al dente, according to the package instructions.
- Prepare Chicken – Using a meat mallet or the bottom of a saucepan, pound the chicken breasts into an even thickness and season both sides with cajun seasoning. Saute the chicken in a skillet with oil until fully cooked then slice into strips.
- Make the Sauce – In a deep skillet, saute the garlic in butter 30-60 seconds or until fragrant. Add the diced tomatoes and saute for about 2 minutes. Add the cream, remaining cajun seasoning, and parmesan cheese and bring to a simmer.
- Combine – Add the pasta and sliced chicken to the sauce and toss to combine.
- Serve – Top with parmesan and parsley to serve.
Pro Tip: You can adjust the spiciness in the pasta by adding more or less of the Cajun seasoning.
- Vegetables – you can add cooked broccoli or asparagus to the pasta when tossing everything together.
- Vegetarian pasta – leave out the chicken or substitute chicken with mushrooms.
- Substitute the chicken – try sliced sausage or kielbasa instead of chicken. You can also make it a seafood pasta like our Cajun Shrimp Pasta.
- Lighter pasta – try using half and half or light cream to cut the calories, but keep in mind the sauce will be thinner.
This restaurant copycat Cajun Chicken Pasta recipe is sure to please. If you love comforting pasta dishes, check out the list below for more dinner inspiration.
Copycat Cajun Chicken Pasta Recipe
We love recreating our favorite recipes and this copycat recipe for Chili’s Cajun Chicken Pasta recipe is going to become a family favorite!
Creamy pasta with pieces of tender and juicy cajun flavored chicken in the most delicious homemade cajun sauce. You will love all the flavors from the dish and it comes together in under 30 minutes so it’s perfect for busy weeknights. I’m excited to add this to our long lineup of 30-minute meals.
- Pasta – For this recipe, we used linguine pasta but you can use any type of pasta: angel hair, linguine, fettuccine, elbow, macaroni, penne, bow tie pasta will all work great.
- Chicken – We used chicken breasts but chicken thighs will work as well.
- Cajun Seasoning– You can use your favorite store-bought cajun seasoning. You’ll also need salt and pepper.
- Garlic– Freshly minced or finely chopped garlic will give the best flavor, but you can substitute with 1 tsp dried garlic, or add it to taste.
- Butter – for sauteing garlic and adds flavor to the sauce.
- Heavy Whipping Cream – Makes the sauce rich and creamy.
- Parmesan – Grated parmesan cheese or shredded parmesan will work great.
