Description

This Copycat Chili’s Cajun Chicken Pasta recipe recreates the beloved creamy, flavorful Cajun-spiced chicken pasta dish right at home. Tender chicken breasts are seasoned with Cajun spices and seared to perfection, then combined with tender penne pasta and a rich sauce made from heavy cream, cream cheese, Parmesan, and aromatic seasonings. Served with crispy garlic butter toast, this savory pasta dish offers a deliciously comforting meal inspired by the popular restaurant classic.

Ingredients

Scale

Pasta and Chicken

Kosher salt
16 oz. penne pasta
4 (6-oz.) boneless, skinless chicken breasts
1 tbsp. Cajun seasoning (plus more for sprinkling if desired)
1 tbsp. extra-virgin olive oil

Sauce

3 tbsp. unsalted butter
1/2 tsp. dried oregano
1 1/2 tsp. garlic powder, divided
1 1/2 cups heavy cream
1 1/2 cups low-sodium chicken broth
8 oz. cream cheese, room temperature, cut into 1” cubes
4 oz. Parmesan, finely grated (about 2 cups), plus more for serving
1/2 tsp. freshly ground black pepper
1/4 tsp. salt (for garlic butter)

Garlic Butter Toast

4 (1″-thick) slices French or Italian bread

Instructions

Cook Pasta: Arrange a rack in the upper third of your oven and preheat to 400°F. In a large pot of boiling salted water, cook the penne pasta according to the package directions until al dente. Drain the pasta and set it aside.
Prepare and Cook Chicken: While pasta is cooking, pat the chicken breasts dry with paper towels. Season all over with Cajun seasoning. Heat the extra-virgin olive oil in a large, deep skillet over medium heat. Add the chicken and cook, turning occasionally, until browned on both sides and an instant-read thermometer inserted into the thickest part reads 165°F, about 5 to 6 minutes per side. Transfer the chicken to a cutting board and cover with foil to keep warm. Do not wipe out the skillet.
Make Garlic Butter and Prepare Bread: Melt the unsalted butter in a small microwave-safe bowl. Stir in the dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Brush both sides of each bread slice generously with the garlic butter mixture. Place the bread on a baking sheet and transfer it to the top rack of the preheated oven.
Toast Bread: Toast the garlic butter bread in the oven, turning halfway through, until it is browned and fragrant, about 8 to 10 minutes.
Prepare Sauce: Using the same skillet where you cooked the chicken, increase heat to medium-high. Add the heavy cream, chicken broth, and remaining 1 teaspoon garlic powder and bring to a simmer. Reduce the heat to medium-low and whisk in the cream cheese cubes, grated Parmesan, and freshly ground black pepper. Cook the sauce, stirring frequently, until it thickens slightly, about 2 to 3 minutes. Remove from heat and season with additional salt if needed. Add the cooked pasta to the sauce and toss well to coat.
Serve: Divide the creamy pasta among plates. Slice the cooked Cajun chicken and arrange on top of the pasta. Sprinkle with more Parmesan cheese. Serve immediately with the garlic butter toast on the side.

Notes

Use low-sodium chicken broth to better control salt levels in the dish.
Make sure the cream cheese is at room temperature to help it melt smoothly into the sauce.
Adjust Cajun seasoning to your heat preference by adding more or less.
For extra flavor, sprinkle additional Cajun seasoning on the cooked chicken before serving.
Leftover pasta and chicken can be stored separately in airtight containers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: Cajun chicken pasta, Copycat Chili's recipe, creamy pasta, Cajun seasoning, easy chicken pasta, garlic butter toast