These Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!
This cajun pasta has always had my heart and soul. That creamy alfredo sauce just melts right in your mouth, complemented by the spicy kick of the cajun chicken topped with refreshing tomato chunks and freshly grated Parmesan cheese.
The flavor combination is just perfect, and you can make it right at home in 30 minutes or less. That way you can have date night with the same restaurant-quality at home, in sweats, binge-watching Netflix. Done.
2 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 tablespoon cajun seasoning
8 ounces penne pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/2 teaspoon lemon zest
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 Roma tomatoes, diced
2 tablespoons chopped fresh parsley leaves
In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.