Chili's Cajun Chicken Pasta Copycat Recipe

I love Chili's. Sadly, since we've moved to Ohio, there isn't a location in our immediate vicinity. (The nearest Chili's is about 25 minutes away.) One of my favorite dishes from this chain is their Cajun Chicken Pasta. It's a spicier version of Chicken Alfredo, and has tons of bright flavors, paired with the cheesy, creaminess of the sauce. My mouth is watering just thinking about it! Yum!

Luckily, if you're craving this dish, it's fairly easy to make at home. This is in our monthly rotation, and it always gets rave reviews from my family. Even the pickiest of eaters, my teen son, who doesn't like anything, it seems!

Fresh ingredients are best used when preparing this recipe, although frozen vegetables and prepared alfredo sauce will work in a pinch if you're short on time. You can also use any kind of noodles. Fettucini, bow-tie pasta, and linguine are our top picks since they hold the sauce well.

Want the recipe? Keep reading!

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Chili's Cajun Chicken Pasta Copycat Recipe:

Ingredients:

• 1/2 pound pasta of choice
  
• 4 boneless, skinless chicken breast halves, sliced into thin strips
  
• 1 tablespoon and 1 teaspoon Cajun seasoning (We like Emeril's Essence)
  
• 1/4 cup butter (Margarine can be used, but butter is better!)
  
• 2 green bell peppers, chopped
  
• 1 red bell pepper, chopped
  
• 8 fresh mushrooms, sliced (I like cremini or portobella)
  
• 2 green onion, minced (optional)
  

• 3 cups heavy cream (Do NOT substitute with milk!)
  
• 2 springs fresh basil OR 1/2 teaspoon dried basil
  
• 1/2 teaspoon lemon pepper
  
• 1/2 teaspoon sea salt
  
• 1/2 teaspoon minced garlic
  
• 1/4 teaspoon ground black pepper
  
• 1/2 cup grated Parmesan cheese
  

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. Place chicken and Cajun seasoning in a bowl, and toss to coat. Make sure it's well coated.
   
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes.
   
4.  Reduce heat, and stir in heavy cream and half of the Parmesan cheese. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper. Heat for 2-3 minutes, or until hot.
   
5. In a large bowl, toss pasta with sauce. Sprinkle with the rest of the grated Parmesan cheese.