This is one of my favorite Chili’s Recipes. It combines a few of my favorite elements: creaminess, spiciness, texture, comfort, and simplicity.

Chili’s Cajun Chicken Pasta is sure to satisfy you, your friends, your family, and anyone else who happens to be graced with your kindness! In fact, I recently received a comment over at Secret Recipe World that gives this even higher marks than the original – Shshsh… don’t tell Chili’s!

Ingredients -

• 4 boneless, skinless chicken breast halves
• 4 tsp. cajun seasoning
• 4 tbsp. butter or margarine
• 3 cups heavy cream
• 1/2 tsp. lemon pepper seasoning
• 1 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp garlic powder
• 8 oz. cooked penne pasta (drained)
• 2 roma tomatoes, diced
• fresh shredded parmesan, to taste

Directions -

1. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
2. In large skillet, sautee chicken in 2 tbsp. butter, over medium heat, turning whenever neccessary.
3. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp. butter, and remainder of seasonings over medium heat, stirring occasionally.
4. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
5. When chicken is cooked through, place on cutting board and slice into strips.
6. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and parmesan.
7. Throw a thick, garlicy slice of Texas toast on that bad boy and enjoy!

Chili’s Cajun Chicken Pasta – The Ingredients:

• 4 boneless, skinless chicken breast halves
• 4 tsp. cajun seasoning
• 4 tbsp. butter or margarine
• 3 cups heavy cream
• 1/2 tsp. lemon pepper seasoning
• 1 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp garlic powder
• 8 oz. cooked penne pasta (drained)
• 2 roma tomatoes, diced
• fresh shredded parmesan, to taste

Chili’s Cajun Chicken Pasta – The Process:

1. Slightly moisten chicken with water.
2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3. In large skillet, sautee chicken in 2 tbsp. butter, over medium heat, turning whenever neccessary.
4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp. butter, and remainder of seasonings over medium heat, stirring occasionally.
5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6. When chicken is cooked through, place on cutting board and slice into strips.
7. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and parmesan.
8. Throw a thick, garlicy slice of Texas toast on that bad boy and enjoy!