Chili's Copycat Cajun Chicken Pasta

"I can never get enough of Chili's whether it's just their fresh salsa and bottomless tortilla chips or their Quesadilla Explosion salad! So here's yet another Chili's favorite to try at HOME!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Shemika L. photo by Shemika L.
photo by lyndsey_89 photo by lyndsey_89
Ready In:




  • Slightly moisten chicken with water.
  • In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
  • In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
  • When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
  • When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
  • When chicken is cooked through, place on cutting board and slice into strips.
  • Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
  • Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

Questions & Replies

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  1. I actually poured on the Cajun seasoning without measuring. Then I didn't add the salt. I'm pretty happy with the results. The cream sauce makes. Trust me. Once you cook in the pasta (I used bow tie and 12 oz), DO NOT RINSE IT. You need the starch on it. Also, do NOT overcook. You need al dente so it can cook a little bit in the sauce. I've made cream sauces before and they are super easy. The fats thicken up with the pasta starch and it is simply beautiful! And you can trust me because the process of me cooking is hideous but for he end product. Yummy!!!
  2. AWESOME! The entire family loved it. Had to cook the pasta longer than stated, but flavor was great!
  3. Tastes just like at Chilis. Thanks for posting.
  4. I deglazed my pand that I cooked the chicken in with white wine. Let the sauce simmer for 5-7 minutes to reduce and it will not be runny. I also added chives and parsley for more flavor
  5. This dish came out delicious and exactly like Chili's! I was nervous about the reviews stating the sauce was runny so I added a little bit of flour and parmesan the 1st time I made this but it didn't appear the flour was really needed. The 2nd time I made this I did not use flour and it thickened fine on its own! Wait for the sauce to begin bubbling, that's when it thickens and then toss it with the pasta. I added parmesan to the sauce both times and really enjoyed the addition of cheesiness to the sauce.


  1. I thought it was good but not great. I used fresh garlic instead of powder and added Italian parsley. You have to use fresh ingredients when cooking. Would I make it again, I might but it's not amazing in my books.



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