Prep 15 mins
Cook 25 mins
I got this recipe from a place that claimed it as a copycat of Chilis Cajun Chicken Pasta, so I had to try it, and was pleasantly surprised that it DID taste a lot like it!
- 340.19 g penne
- 44.37 ml unsalted butter
- 14.79 ml all-purpose flour
- 354.88 ml half-and-half
- 118.29 ml grated parmesan cheese
- salt and pepper
- 453.59 g boneless skinless chicken breast
- 22.18 ml cajun seasoning
- 1.23 ml cayenne pepper (optional)
- 9.85 ml vegetable oil
- 2 firm-ripe roma tomatoes, cored and diced
- Bring a pot of salted water to a boil. Cook penne according to package directions.
- Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
- Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
- In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.
This tasted like it came straight from a restaurant! So yummy. I have made it a couple of times now. Just add more cajun seasoning if you want it spicier...
It was kind of missing something. The sauce seemed very bland to me.
really good! i browned my chicken in a deep skillet and then took the chicken out and made the sauce in that pan so it had some cajun flavor. (i actually added alittle cajun spice to the sauce too.) i also used fat free half & half and it turned out creamy and delicious!