Chili’s Cajun Chicken Pasta Copycat Recipe
This Chili’s Cajun Chicken Pasta copycat brings the smoky, spiced cream sauce from the restaurant straight to your stovetop in about 30 minutes.
It’s the kind of weeknight pasta that feels more substantial than the effort it actually takes, and you probably have most of the ingredients already.
Why I Love This Recipe
The sauce is where this one earns its place. It’s rich and creamy, but the Cajun seasoning keeps it from feeling heavy, giving you that slightly smoky, peppery kick against the cool richness of the cream.
The chicken gets a proper sear before it goes into the sauce, so you get crisp, spiced edges rather than pale, steamed chicken floating in cream. That texture contrast is what makes it worth making at home.
Recipe Ingredients
- 1 lb (450g) penne pasta – Chili’s uses penne; rigatoni works too
- 2 large boneless, skinless chicken breasts – About 1 lb (450g) total, sliced into strips after cooking
- 2 tbsp Cajun seasoning – Divided; use a store-bought blend or see the Notes
- 1 tbsp olive oil – For searing the chicken
- 1 tbsp unsalted butter – Adds richness to the sauce base
- 4 cloves garlic, minced – Fresh garlic only here
- 1 cup (240ml) low-sodium chicken broth – Thins the sauce without diluting flavor
- 2 cups (480ml) heavy cream – Full-fat for a stable, glossy sauce
- 1/2 cup (50g) grated Parmesan – Stir in at the end; it tightens and seasons the sauce
- 1 tsp smoked paprika – Deepens the color and adds a mild smokiness
- 1/2 tsp onion powder – Background savoriness
- Salt and black pepper to taste – Season at the end after tasting
- 2 tbsp fresh flat-leaf parsley, chopped – For garnish
- 1 roma tomato, diced – Stirred in at the end; adds a fresh, acidic pop against the cream
Variations / Substitutions
- Shrimp instead of chicken – Use 1 lb (450g) of peeled, deveined shrimp; sear for 2 minutes per side over high heat and the rest of the recipe stays the same.
- Andouille sausage – Slice into coins and brown in the same pan; it adds a smokier, meatier depth than chicken alone.
- Half-and-half instead of heavy cream – The sauce will be thinner and may look slightly broken; whisk in 1 tsp cornstarch dissolved in a little broth to stabilize it.
- Gluten-free pasta – Swap the penne 1:1; just watch the cook time since GF pasta goes soft quickly.
- Dairy-free – Full-fat canned coconut cream works and gives a very faint sweetness, which pairs surprisingly well with the smoky Cajun seasoning.
- Extra heat – Add 1/4 to 1/2 tsp cayenne pepper to the Cajun seasoning mix; it heats up gradually rather than hitting all at once.
- Less heat – Cut the Cajun seasoning to 1 tbsp total and taste as you go; most store-bought blends vary in heat level.
If you like bold, creamy pasta dishes like this one, you might also enjoy making a Chili’s Chicken Enchilada Soup copycat.
How To Make Cajun Chicken Pasta
Step 1: Boil the Pasta
Bring a large pot of well-salted water to a boil over high heat. Add the 1 lb (450g) penne and cook it 1 minute less than the package directions, usually around 9 to 10 minutes. You want it just short of al dente because it will finish cooking when you toss it in the hot sauce.
Before you drain, scoop out about 1/2 cup (120ml) of the starchy pasta water and set it aside. That water is your insurance: if the sauce tightens up too much when you add the pasta, a splash or two will bring it back together without thinning the flavor.
Step 2: Sear the Chicken
While the pasta cooks, pat the 2 large chicken breasts dry with paper towels, then rub them all over with 1 tbsp of the Cajun seasoning. Heat the 1 tbsp olive oil in a large, wide skillet over medium-high heat until the oil shimmers, about 1 to 2 minutes. Add the chicken and sear without moving it for 5 to 6 minutes per side, until the internal temperature hits 165°F (74°C).
The surface should be deeply bronzed, not just tan. Those spiced, caramelized edges are what carry the flavor through the whole dish once the chicken gets sliced and tossed in the cream sauce. Transfer to a cutting board, rest for 5 minutes, then slice into strips.
Step 3: Build the Sauce
Without wiping out the pan, reduce the heat to medium and add the 1 tbsp butter. Once it melts, add the 4 cloves minced garlic and cook for 1 minute, stirring constantly, until it smells fragrant but hasn’t browned. Pour in the 1 cup (240ml) chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes, then pour in the 2 cups (480ml) heavy cream.
Stir in the remaining 1 tbsp Cajun seasoning, the 1 tsp smoked paprika, and the 1/2 tsp onion powder. Let the sauce come up to a gentle simmer over medium heat and cook, stirring occasionally, for 5 to 6 minutes until it thickens enough to coat the back of a spoon. Don’t rush this with high heat or the cream can scorch along the edges.
Step 4: Toss the Pasta and Chicken
Add the drained penne and the sliced chicken strips to the sauce. Toss everything together over medium-low heat for 2 minutes so the pasta finishes cooking and soaks up the sauce. Stir in the 1/2 cup (50g) grated Parmesan and the diced roma tomato. If the sauce looks too thick, add the reserved pasta water a few tablespoons at a time until it moves loosely around the pasta.
Taste and adjust with salt and black pepper. The Cajun seasoning already has salt, so add carefully.
Step 5: Plate and Garnish
Divide the pasta among 4 bowls or wide plates, making sure each serving gets a good amount of chicken strips on top. Scatter the 2 tbsp chopped fresh parsley over each bowl and add an extra pinch of Cajun seasoning if you like a bit of color and heat on top. Serve immediately while the sauce is glossy and loose.
Recipe Tips
- Choose a Cajun seasoning you trust. The sodium level varies wildly between brands. If yours is very salty, start with 1.5 tbsp total and taste the sauce before adding the Parmesan, which also adds salt.
- Don’t overcrowd the chicken in the pan. If your skillet is smaller than 12 inches, sear the breasts one at a time. Overcrowding drops the pan temperature and you end up steaming the chicken instead of searing it.
- Grate the Parmesan from a block. Pre-shredded cheese has anti-caking agents that can make the sauce grainy instead of smooth.
- The sauce thickens as it sits. If you’re not eating right away, keep it over the lowest heat possible and stir in a splash of broth or pasta water every few minutes.
Cook times by chicken thickness:
| Chicken thickness | Time per side (medium-high heat) | Target internal temp |
|---|---|---|
| Thin (under 3/4 in / 2cm) | 3 to 4 minutes | 165°F (74°C) |
| Standard (3/4 to 1 in / 2 to 2.5cm) | 5 to 6 minutes | 165°F (74°C) |
| Thick (over 1 in / 2.5cm) | 7 to 8 minutes | 165°F (74°C) |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 3 days. The pasta will absorb more sauce as it sits, so it won’t look as saucy straight from the fridge.
- Reheating – Reheat in a saucepan over low heat with a splash of chicken broth or milk stirred in to loosen the sauce, about 3 to 4 minutes. The microwave works too; cover it and heat in 60-second intervals, stirring between each.
What To Serve With Cajun Chicken Pasta
A simple green salad with a sharp vinaigrette is a good call here because the acidity cuts through the richness of the cream sauce and gives you a break between bites. Warm, crusty bread works for the same reason: you want something you can drag through the leftover sauce in the bowl. If you want a second vegetable on the table, roasted broccoli or asparagus holds up without competing with the Cajun seasoning.
Frequently Asked Questions
Can I make the sauce ahead of time?
Yes, up to 2 days ahead. Store it separately from the pasta in the fridge, then warm it gently over low heat and toss with freshly cooked pasta when you’re ready to eat.
My sauce broke and looks oily. What happened?
The cream got too hot too fast. Take it off the heat, let it cool for a minute, then whisk in a small splash of cold broth. That usually brings it back together.
Can I use chicken thighs instead of chicken breasts?
Yes, and they’re actually a bit more forgiving. Boneless, skinless thighs at the same total weight cook in about the same time but stay juicier if you accidentally go a minute or two over.
Is this dish very spicy?
It has a moderate kick, mostly from the Cajun seasoning and smoked paprika. Most adults find it warm rather than hot, and you can always dial back to 1 tbsp Cajun seasoning if you’re cooking for anyone who is sensitive to spice.
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Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the 1 lb (450g) penne 1 minute under the package time, about 9 to 10 minutes. Reserve 1/2 cup (120ml) pasta water, then drain.
- Pat the 2 chicken breasts dry and rub with 1 tbsp Cajun seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear 5 to 6 minutes per side until the internal temp reaches 165°F (74°C). Rest 5 minutes, then slice into strips.
- In the same pan over medium, melt 1 tbsp butter. Cook the 4 cloves minced garlic for 1 minute. Add 1 cup (240ml) chicken broth and scrape the pan, then simmer 2 minutes. Pour in 2 cups (480ml) heavy cream, the remaining 1 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1/2 tsp onion powder. Simmer 5 to 6 minutes until the sauce coats a spoon.
- Add the drained penne and sliced chicken to the sauce. Toss over medium-low for 2 minutes. Stir in 1/2 cup (50g) Parmesan and the diced roma tomato. Add reserved pasta water if needed to loosen. Season with salt and black pepper.
- Divide among 4 bowls, top with chicken strips, and scatter 2 tbsp chopped parsley over each. Serve immediately.
