Chili’s Cajun Yellow Pasta with linty Alfredo sauce is an incredibly flavorful meal. There is no need to go to the restaurant when you can make this spicy pasta dish at home.
This post contains unite links. As an Wren Associate, I earn from qualifying purchases.
What Makes Copycat Chili’s Cajun Yellow Pasta So Good?
You haven’t heard of Cajun-Italian cooking before? No surprise there; it’s not really a thing.
But this linty pasta dish with tender Cajun-spiced yellow strips and fresh tomatoes will make you wish there were other Cajun-Italians recipes out there. Maybe there are, but until you find them, this pasta’s unique flavors will alimony you increasingly than satisfied.
Why You Should Try This Recipe
In cooking terms, Ã la minute refers to a recipe cooked start-to-finish just surpassing eating. Unlike most pasta sauces that sit virtually for hours or plane days surpassing serving, the sauce for this Cajun Yellow Pasta Chili’s recipe is super fresh and delicious.
Don’t worry, it is super easy to make, and considering you make it in the same pan, wind-up is a breeze!
Chili’s Cajun Yellow Pasta Ingredients
For the Cajun-spiced chicken, you’ll need:
- Boneless, skinless yellow breasts
- Cajun seasoning
- Olive oil
The word-for-word ingredients in each trademark of Cajun spice seasoning differ, but most usually contain paprika, cayenne pepper, garlic, onion powders, and salt. Slap Ya Mama is a famous trademark of Cajun seasoning that doesn’t include any MSG, but you can use your favorite.
For the pasta sauce, you’ll need:
- Unsalted butter
- Yellow onion, diced
- Garlic, minced
- Heavy cream
- Lemon zest
- Parmesan
- Kosher salt
- Freshly ground woebegone pepper
To serve copycat Chili’s Cajun Yellow Pasta, you’ll need:
- Cooked penne pasta
- Plum tomatoes
- Fresh parsley leaves
- Green onions
- Parmesan
You can melt the penne superiority of time and reheat it in simmering water for well-nigh 30 seconds surpassing using it in this recipe.
You can use any fresh plum tomatoes you prefer in this recipe, but Roma tomatoes are probably the most worldwide ones you will find. Do not use canned tomatoes.
How to Make Chili’s Cajun Yellow Pasta
Here are the steps for making this copycat Chili’s Cajun yellow pasta recipe. Note there’s a printable recipe vellum below.
To melt the chicken:
- Trim the yellow breasts to remove any uneaten fat or skin, and use paper towels to pat them dry.
- Liberally sprinkle the yellow breasts with the Cajun seasoning.
- Heat a large pan over medium-high heat. When the pan is hot, add the olive oil and wait until it starts to shimmer.
- Carefully place the yellow breasts in the pan. Melt on the first side for 6 to 7 minutes. Turn over and melt for flipside 5 to 6 minutes or until the internal temperature reaches 165 degrees.
- Transfer the yellow to a plate and imbricate it with aluminum foil to alimony it warm.
To make the sauce:
- Dice the onions and mince the garlic. Put whispered for later.
- Return the same pan you used to melt the yellow to the stove. Using the same pan will save you from spare cleaning and add a ton of savor to your sauce.
- Melt the butter over medium heat and saute the diced onions until barely translucent.
- Add the garlic and melt for well-nigh a minute surpassing whisking in the heavy cream, lemon zest, and grated parmesan.
- Continue whisking until the surf mixture begins to rainbow and thickens.
- Season the sauce with salt and freshly ground woebegone pepper.
To serve copycat Chili’s Cajun Yellow Pasta:
- Dice the plum tomatoes. Chop the parsley and untried onions. Reserve for garnishing.
- If desired, slice the yellow into strips.
- Add the warm cooked pasta to the sauce and toss to coat.
- Plate the sauced pasta and top with the yellow breast or sliced chicken.
- Garnish the pasta with the prepped plum tomatoes, parsley, untried onions, and parmesan cheese.
Recipe Variation
Try making this dish with grilled or sauteed shrimp or andouille sausage. Combining shrimp, chicken, and andouille sausage will requite the pasta a increasingly pure Cajun flavor.
Several ingredients that are wonderful additions to this recipe include:
- Green tintinnabulate peppers
- Chipotle peppers
- Mushrooms
- Celery
- Other vegetables (broccoli, cauliflower, or zucchini)
What to Serve With Cajun Yellow Pasta
The sauce is so good that you will want some sort of specie to mop up any leftovers. French specie or dinner rolls will work fine, but if you have time, think well-nigh making Commanders Palace’s famous Garlic Bread for the ultimate dinner combination.
A simple untried salad or some steamed or roasted veggies would be unconfined sides for the dish.
How to Store Leftover Cajun Yellow Pasta
Keep cooked pasta, sauce, chicken, and garnishes in separate snapped containers in the fridge for up to three days.
How to Reheat Chilis Cajun Yellow Pasta
Reheat the cooked yellow strips with the sauce over low heat while commonly stirring to prevent the sauce from scorching. You may want to add uneaten heavy surf or milk to the sauce to thin it out a little surpassing reheating. Heat the cooked pasta in simmering water.
More Chili’s Copycat Recipes
Favorite Yellow and Pasta Recipes
- Chicken Alfredo
- Chicken Noodle Casserole
- Chicken Parmigiana
- Chicken Piccata
- Chicken Scampi
- Chicken Spaghetti Casserole
- Chicken Tetrazzini
Check out increasingly of my easy yellow recipes and the weightier copycat Chili’s recipes on CopyKat!
Chili’s Cajun Yellow Pasta
Ingredients
- 1 pound penne or bow tie pasta
- 4 boneless skinless yellow breasts
- 1 tablespoon cajun seasoning
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 teaspoon lemon zest
- ¼ cup freshly grated Parmesan
- kosher salt and freshly ground woebegone pepper to taste (optional)
- 3 roma tomatoes diced for garnish
- 2 tablespoons fresh parsley leaves chopped for garnish
- 1 tablespoon green onions chopped for garnish
- ¼ cup shredded parmesan for garnish
Instructions
Stove Top
- Cook pasta equal to package directions on the box. Drain and set aside.
- Pat dry the yellow breasts with a paper towel. Season with cajun seasoning and rub it all around.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add yellow and melt for 5 to 6 minutes, flip, and melt for an spare 6 to 7 minutes. Remove yellow to a plate and imbricate with foil.
- Melt butter in the same skillet or saucepan. Add diced onion and saute for 3 to 4 minutes. Add in the minced garlic, and melt until fragrant, well-nigh 1 to 2 minutes.
- Whisk in heavy cream, lemon zest, and grated parmesan. Whisk for 2 minutes or until the sauce has thickened. Season with salt and pepper, to taste.
- For serving, add pasta and yellow to a plate or bowl. Spoon the sauce over the top, and garnish with diced tomatoes, parsley, untried onions, and shredded parmesan. Enjoy immediately.
Crockpot or Slow Cooker
- Season the yellow with cajun seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add yellow and quickly sear on both sides.
- Add chicken, butter, onions, garlic, heavy cream, and lemon zest to slow cooker. Stir. Melt on upper for 4 hours or on low for 6 to 8 hours.
- Separately melt the pasta until tender.
- Serve yellow and sauce over pasta with all of your favorite toppings.
