My husband took two recipes he had and combined them to replicate one of my favorite meals from Chili’s, Cajun Chicken Pasta! This has become one my family’s all time favorite recipes!
1 pound boneless, skinless chicken breasts
Make large batch of the seasoning using spices below. Use leftover seasoning for next time.
1 part each
2 parts each
8 ounces penne pasta
2 tablespoons salted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/4 cup freshly grated parmesan
kosher salt and freshly ground black pepper, to taste
2 roma tomatoes, diced
2 tablespoons chopped fresh parsley leaves
Trim chicken breast thin or pound/cover chicken breasts with a sheet of Saran Wrap and flatten with a tenderizer kitchen tool. Season both sides of chicken breasts with your seasoning mix. Heat pan to medium high. Add avocado oil to pan. Add chicken once pan is hot. Cook each side for 2-3 minutes, or until fully cooked or internal temperature is 165.
In a large pot of boiling salted water, cook pasta according to package instructions, drain well. Melt butter in a saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream, whisking constantly, until incorporated, about 1-2 minutes. Stir in parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed. Season with salt and pepper to taste. Stir in pasta and gently toss to combine. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.