Chili's Cajun Chicken Pasta will awaken your taste buds! Intense cajun flavors implant a conventional Alfredo sauce for lively turn on a work of art!
Thanksgiving has gone back and forth which implies we as a whole have met our quantity of eating one turkey feast for the year. Presently we can return to spicing up America's #1 poultry 1,000,000 distinct ways. In the event that you have never attempted Bean Chili's Cajun Chicken Pasta, you will scarcely believe, chicken never tasted so great!
You don't need to be a regular visitor at Chili's to partake in this copycat recipe. Chili's Cajun Chicken Pasta is a delightful option from conventional chicken alfredo. Utilizing a smooth alfredo sauce as a base, the sauce is spiked with strong cajun flavors which generously dust the chicken bosoms too.
Best Noodles For Chili's Cajun Chicken Pasta
Assuming I were making this recipe for myself I would utilize fettuccine noodles, but the almighty culinary wizards at Bean Chili's concluded that penne pasta rules in this dish. Truly, I think they were simply attempting to appear as something else. Anyway since this is a copycat recipe for Chili's Cajun Chicken Pasta, penne noodles it is!
How To Make Chili's Cajun Chicken Pasta?
I like utilizing my Calphalon Contemporary Pure Cookware Set for this recipe. The hardened steel skillet makes a decent burn on the chicken bosoms, while the pot and pot heat up rapidly for effective stewing, without singing the sauce. On the off chance that you are searching for a tempered steel cookware set, I was unable to be more joyful with mine.
On the off chance that the sauce should be thicker when you've completed the process of cooking it you can blend 1 tablespoon of cornstarch in with cold water and afterward mix it into the sauce. In the event that you unintentionally over thicken it, you can thin it out effectively by adding a couple of sprinkles of water.
Ingredients
- â–¢3 chicken breasts boneless skinless
- â–¢2 tablespoon cajun seasoning divided (recipe below)
- â–¢16 ounces penne pasta
- â–¢4 tablespoons butter, divided
- â–¢3 cups heavy cream
- â–¢Salt
- â–¢Fresh ground black pepper to taste
- â–¢1 roma tomato, diced
- â–¢1 green onion sliced
- â–¢½ cup shredded Parmesan cheese, room temperature
Cajun seasoning
- â–¢2 teaspoon paprika
- â–¢1 ½ teaspoon garlic powder
- â–¢½ teaspoon black pepper
- â–¢½ teaspoon onion powder
- â–¢½ teaspoon cayenne pepper
- â–¢½ teaspoon dried oregano
- â–¢½ teaspoon dried thyme
Optional for thickening
- â–¢1 tablespoon Cornstarch mixed with 1 tablespoon cold water
Instructions
Cajun Seasoning
-
Combine all cajun seasoning together and set aside.
Cajun Chicken Pasta
- Utilizing the level side of a meat hammer, smooth chicken bosom to be an even thickness. ~½" thick.
- Dust every chicken bosom generously with 1 teaspoon of cajun preparing and softly salt.
- Put chicken in skillet set on medium intensity with 2 tablespoon of spread, and barbecue until inside temperature arrives at 165 degrees, flipping once.
- In discrete pot of bubbling water, cook pasta until still somewhat firm as per bundle directions and put away.
- While chicken is cooking place weighty cream and 2 tablespoon spread into a pan and bring to a stew. Diminish into equal parts.
- Gradually add destroyed Parmesan, sprinkling in a little at a time and letting it integrate into the sauce prior to adding more.
- Add 2 teaspoon cajun preparing to the sauce and mix to consolidate.
- On the off chance that sauce isn't thickened as you would prefer add a slurry of cornstarch blended in with cold water. (in the event that the sauce gets excessively thick, you can thin it would with a couple of sprinkles of water)
- Taste for salt and change depending on the situation.
