CAJUN CHICKEN PASTA

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Chili’s co'pycat recipe made at ho'me with an amazingly creamy melt-in-yo'ur-mo'uth alfredo' sauce. And yo'u kno'w it tastes 10000x better!



I ho'nestly haven’t been to' Chili’s in abo'ut 10 years, but this place really ho'lds such go'o'd memo'ries fo'r me. I’ve co'me here with family o'n many o'ccasio'ns and I might have had my first real date here. No' jo'ke.


INGREDIENTS:

  • 2 bo'neless, skinless chicken breasts
  • 2 tablespo'o'ns o'live o'il, divided
  • 1 tablespo'o'n cajun seaso'ning
  • 8 o'unces penne pasta
  • 2 tablespo'o'ns unsalted butter
  • 3 clo'ves garlic, minced
  • 1 cup heavy cream, o'r mo're, to' taste
  • 1/2 teaspo'o'n lemo'n zest
  • 1/4 cup freshly grated Parmesan
  • Ko'sher salt and freshly gro'und black pepper, to' taste
  • 2 Ro'ma to'mato'es, diced
  • 2 tablespo'o'ns cho'pped fresh parsley leaves
DIRECTIO'NS:

  1. In a gallo'n size Ziplo'c bag, add chicken, 1 tablespo'o'n o'live o'il and cajun seaso'ning, shaking to' co'at tho'ro'ughly.
  2. Heat remaining 1 tablespo'o'n o'live o'il in a grill pan o'ver medium high heat. Add chicken and co'o'k, flipping o'nce, until co'o'ked thro'ugh, abo'ut 5-6 minutes o'n each side. Set aside and keep warm.
  3. In a large po't o'f bo'iling salted water, co'o'k pasta acco'rding to' package instructio'ns; drain well.
  4. Melt butter in a saucepan o'ver medium heat. Add garlic, and co'o'k, stirring frequently, until fragrant, abo'ut 1-2 minutes.
  5. ................................................................................................................

Full Recipe Clik Here

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