We love Chili's flavorful Southwestern fare. One of the most satisfying dishes is the spicy, creamy Cajun Chicken Pasta. Order a bowl tonight, or try our easy version at home.
12 ounces penne
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups half-and-half
1/2 cup grated Parmesan
Salt and pepper
1 pound boneless, skinless chicken breasts
1 1/2 tablespoons Cajun spice blend
1/4 teaspoon cayenne pepper, optional
2 teaspoons vegetable oil
2 firm-ripe Roma tomatoes, cored and diced
How to Make It
Bring a pot of salted water to a boil. Cook penne according to package directions.
Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add Parmesan, salt and pepper. Cover.
Place chicken between 2 sheets of plastic wrap; pound with a rolling pin to 1/2-inch thickness. Rub Cajun spice and cayenne, if using, evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6 to 8 minutes. Slice chicken.
In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.
I have made this several times, and it always gets rave reviews. Super delicious! I only do 3 things differently:
1. I use my own homemade Cajun seasoning, instead of store-bought.
2. I time it so that everything is done at the same time, so I can serve it hot. As written, the sauce gets cold before it's needed.
3. The picture shows parsley, I think, although the recipe doesn't call for it. I use sliced green onion tops, instead, and sprinkle them on with the tomatoes.