Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta — ❤️🍗😋 Juicy Parmesan-crusted chicken and tender pasta with vegetables are tossed together in a creamy Cajun sauce making this recipe a family FAVORITE! My homemade version is a Chili’s Restaurant copycat but I assure you, this is a better-than-the-restaurant dish you’ll want to put on rotation even on busy weeknights!

Creamy Cajun Chicken Pasta Recipe

Crispy pan-seared Parmesan chicken tops tender pasta that’s tossed in a creamy Cajun sauce and a variety of bell peppers, onions, and garlic for a family dinner recipe everyone adores!

If you’re familiar with the Chili’s Restaurant version of Cajun Chicken Pasta, my recipe may look familiar.

But I can promise you one thing – this homemade copycat recipe is definitely better than the restaurant when it comes to comparing chicken and pasta dishes.

The juicy chicken that’s lightly breaded with Parmesan and then the Cajun cream sauce are out of this world!

If you’ve never tried the restaurant version, take my word for it and make it at home. I promise your family is going to want this restaurant copycat recipe on your regular dinnertime rotation.

Although there are three distinct stages to the recipe including cooking the chicken, cooking the pasta and vegetables, and making the creamy alfredo-like Cajun sauce, I assure you this comfort food dinner recipe is easy to follow.

Also, you can get it all together in under an hour, making it very doable even on busy weeknights.

Ingredients in Creamy Cajun Chicken Pasta

This Chili’s Restaurant copycat recipe comes together with a variety of easy-to-find, fridge, and pantry ingredients, many of which you likely already have on hand including the following:

Parmesan Chicken

• All-purpose flour
• Cajun seasoning – If you don’t have Cajun Seasoning, Old Bay is a good alternative
• Eggs
• Bread crumbs
• Parmesan cheese
• Olive oil
• Chicken breasts – Before adding the chicken to the pasta, slice or dice it into bite-sized pieces for easier enjoyment of the star protein in this dish and a better distribution over all of the chicken among the pasta

Pasta with Vegetables

• Dry pasta
• Olive oil
• Bell peppers – Feel free to use any combination of colors, or exclusively one or two types. Go with what you have on hand and what is the best deal at your local market
• White or yellow onion
• Mushrooms
• Garlic

Cajun Cream Sauce

• Unsalted butter
• All-purpose flour
• Store-bought Cajun seasoning or homemade Cajun seasoning
• Salt
• Black pepper
• Reduced sodium chicken broth
• Heavy whipping cream – If you want to use half-and-half, that’s fine. Do not, however, use any milk products with a lower fat percentage such as whole or 2% milk, because your sauce will be too thin and will have a tendency to “break” due to lack of fat, making it unsightly and you’ll need to start over
• Parmesan cheese – I recommend a high-quality, freshly grated Parmesan and nothing from a green can
• Fresh parsley, optional for garnishing
• Green onions, optional for garnishing

Tip: Scroll to the recipe card section for a more complete list of ingredients with amounts and directions included.

How to Make Chili’s Copycat Creamy Cajun Chicken Pasta

You’ll love how easy to follow this foolproof Cajun chicken alfredo pasta pasta recipe is to make! Here’s an overview of how it’s done:

Step 1: Dredge the chicken in flour then egg wash followed by the breadcrumb mixture. Then, cook the pieces in batches in a large skilet over medium-high heat, and set aside.

Step 2: Cook the pasta to al dente according to the package instructions, drain, and set aside.

Step 3: In the same skillet used to cook the chicken, add the olive oil, bell pepper, and mushrooms, and sauté for 5 minutes before adding garlic. Sauté momentarily, and transfer the veggies to a plate.

Step Four: Melt the butter in a large skillet, and whisk in the flour. Add the seasonings and broth, and whisk to thicken. Whisk in the heavy cream then the parmesan. Make sure to stop and taste the sauce. If it needs more salt, pepper, or you want additional Cajun flavor, make any necessary seasoning adjustments.

Step Five: Toss the vegetables and pasta in the cream sauce. Top the mixture with the cooked, sliced chicken, and garnish as desired. I know the Chili’s version tends to garnish with diced tomatoes.

What to Serve with Cajun Alfredo Pasta

Parmesan Balsamic Roasted Broccoli

Balsamic Roasted Brussels Sprouts

Apple, White Cheddar, and Spinach Salad with Honey-Apple Cider Vinaigrette

Roasted Curried Cauliflower and Chickpea Salad

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4.96 from 21 votes

Creamy Cajun Chicken Pasta

By Averie Sunshine

❤️🍗😋 Juicy Parmesan-crusted chicken and tender pasta with vegetables are tossed together in a creamy Cajun sauce making this recipe a family FAVORITE! My homemade version is a Chili’s Restaurant copycat but I assure you, this is a better-than-the-restaurant dish you’ll want to put on rotation even on busy weeknights!

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

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Equipment

• 3 Shallow Dishes
• 1 large skillet
• 1 Pot

Ingredients  

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Parmesan Crusted Chicken Breasts

• ▢ ½ cup all-purpose flour
• ▢ 1 tablespoon Cajun seasoning
• ▢ 2 large eggs, lightly whisked
• ▢ ½ cup bread crumbs, regular or seasoned Italian-style, not panko
• ▢ ½ cup Parmesan cheese, freshly grated
• ▢ 2 large chicken breasts, sliced in half horizontally, about 1 to 1.5 pounds total (or use a 4-pack of thin-sliced breasts)
• ▢ 2 tablespoons olive oil

Pasta with Vegetables

• ▢ 1 pound dry pasta*, I used bowtie
• ▢ 2 tablespoons olive oil
• ▢ ½ large yellow pepper, seeded and diced small
• ▢ ½ large red bell pepper, seeded and diced small
• ▢ ½ large green pepper, seeded and diced small
• ▢ ½ cup white or yellow onion, diced small
• ▢ 8 ounces baby Portobello or button mushrooms, sliced; optional and ok to omit if desired**
• ▢ 3 to 5 cloves garlic, finely minced

Creamy Cajun Sauce

• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons flour
• ▢ 1 tablespoon Cajun seasoning
• ▢ ½ teaspoon salt, or to taste
• ▢ ½ teaspoon freshly ground black pepper, or to taste
• ▢ ½ cup low or reduced sodium chicken broth
• ▢ 2 cups heavy cream
• ▢ ½ cup Parmesan cheese, freshly grated

Garnishes

• ▢ 2 tablespoons fresh parsley, finely minced; optional and for garnishing
• ▢ 2 green onions, sliced thin; optional and for garnishing

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Instructions 

• Parmesan Crusted Chicken Breasts – Gather 3 shallow dishes and in one dish add the flour and Cajun seasoning, in the second dish add the egs, and in the third add the bread crumbs and Parmesan. Tip – If you don't have Cajun seasoning, Old Bay Seasoning is a good alternative.
• Dip each chicken breast into the flour-Cajun dish on both sides, quickly dunk into the egg, and finally dip into the bread crumbs-Parmesan mixture, coating both sides. Repeat with all 4 chicken breasts.
• To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 4 to 5 minutes on both sides. Tips – Do not crowd the pan and if you need to do this in batches of 2 + 2, do so. Set the cooked chicken aside on a plate. While the chicken is cooking, I suggest start boiling the past to save time overall.
• Pasta – While the chicken is cooking, cook the pasta according to package directions. Drain and set aside. Some people like to rinse their pasta, others don't; do what you prefer.
• Vegetables – Wipe out the skillet you used to cook the chicken in, add the olive oil, bell peppers (Tip – You can use any color and any color combination of peppers you like or have on hand), onion, mushrooms, and saute over medium-high heat for about 5 minutes, or until vegetables have softened and become translucent; stir frequently.
• Add the garlic and cook for 1 minute, or until fragrant; stir constantly. Set vegetables aside while you make the cream sauce.
• Creamy Cajun Sauce – To a large skillet (the same one is fine, just wipe it out again with paper towels), add the butter, and heat over medium heat to melt the butter; whisk constantly.
• Add the flour to the melted butter, whisking very wel to stir it in, and continue whisking until the roux (the butter and flour mixture) thickens to a paste-like consistency and is amber or golden-colored. Tip – Do not skip the step of making a proper roux or your sauce won't thicken properly later on. Don't overcook it though and burn it. It only takes about 1 to 2 minutes.
• Quickly whisk in the Cajun seasoning, salt, and pepper to the roux.
• Slowly add the chicken broth, noting it will likely bubble up and steam, so use a bit of caution. Continue whisking until the sauce begins to thicken a bit, about 2 to 3 minutes or as needed.
• Turn the heat to medium-low, slowly add the heavy cream, whisking as you are adding it. Tips – Don't let the cream bubble up like crazy. If it is, your stove is too hot, and turn the heat down. High heat and dairy products don't mix. And the lower fat percentage product, the more danger there is in ruining a sauce. Fat is insurance against poor sauce making which is why I recommend heavy cream.
• Add the Parmesan cheese, and continue to whisk until it has melted and integrated fully into the sauce. Tips – Stop and taste the sauce. If it needs more salt, pepper, or you want additional Cajun flavor, make any necessary seasoning adjustments. It's okay if it tastes a little heavy on the Cajun and/or salt and pepper right now because these flavors will mellow out as you coat a pound of plain pasta so I tend to go heavier handed here, knowing things will mellow out, but use your judgment.
• Assembly – Add the vegetables into the sauce and stir to combine.
• Add the pasta and stir and toss well to combine and coat the pasta evenly.
• Slice the chicken into strips or bite-sized pieces, add it to the pasta, and stir to combine as desired. Tip – You can leave a bit of chicken on top for a nice visual effect.
• Garnishes

  – Both the parsley and/or green onions are optional but nice additions. The Chili's Restaurant dish tends to garnish with diced tomatoes and green onions. Serve immediately. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently. Note that as the leftovers sit, the pasta will continue to absorb the sauce so don't be surprised if they leftovers look a bit drier, this is normal, and the flavor isn't affected.

Notes

*Pasta Shapes – Most any small-shaped pasta is fine including ziti, penne, wheels, or small shells. I used bowtie.

If you want to make this pasta and chicken recipe with long-strand pasta, that should work out fine as well if you select angel hair, linguine, spaghetti, or a similar type of pasta.

Always cook to al dente or according to the package directions and don’t overcook it.

**Mushrooms – If you don't want to use mushrooms, simply omit them. You can add additional bell peppers to make up for the loss of the mushrooms, or not. Your choice.

Nutrition

Serving: 1serving, Calories: 722kcal, Carbohydrates: 62g, Protein: 25g, Fat: 42g, Saturated Fat: 21g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 309mg, Sodium: 511mg, Potassium: 508mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2391IU, Vitamin C: 25mg, Calcium: 264mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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