Copycat Cajun Chicken Pasta Recipe from Chili’s

44 Comments / By Stephanie / August 8, 2019

Cajun chicken over a bed of pasta with a creamy sauce is close to the delicious recipe at Chili’s restaurant that you can enjoy from home!

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One of Justin’s favorite chain restaurants is Chili’s, and he often gets the cajun chicken pasta meal. I’ve never tried the restaurant version because I’m always afraid it’ll be too spicy for me since cajun food usually has a kick. So one day he suggested we try to make it at home so I can control how much seasoning is on everything.

Since I hadn’t ever eaten the meal before, I had no clue what was in it. I had to search online for other Chili’s cajun chicken pasta recipes and make our own from there. Even with the spices, this was a great recipe, and will be making it again for sure. I don’t know if I’ll ever order it out since I can’t control the spiciness, but I’ll make my own.

I was pleasantly surprised at how creamy the sauce is. The name, Cajun Chicken Pasta, doesn’t really tell you anything about the sauce. I made this with half-and-half but may try it with heavy cream next time to give even more texture to the dish. Overall, though, this was delicious on the first try!

At Chili’s, you have a choice of sides. We decided that making some homemade Texas Toast would be a great side dish. I made it similar to THIS toast recipe, only I broiled the toast instead of baking it.

Origin & Inspiration of Chili’s Cajun Chicken Pasta

This creamy, spicy pasta dish is inspired by the menu version at Chili’s, where cajun-seasoned chicken is paired with a velvety cream sauce and penne noodles. The “Cajun” name reflects cooking techniques and flavors from Louisiana—cajun cuisine often combines bold seasonings like paprika, garlic, onion, cayenne, and herbs. So this dish blends the comfort of pasta with the kick and aromatic spice profile typical of Cajun cooking.

Ingredient Notes & Substitutions

Here are helpful tips and alternatives to tweak to your tastes or pantry:

Cajun seasoning: You can buy a premixed blend or make your own (paprika, garlic powder, onion powder, oregano, thyme, cayenne). Adjust the cayenne amount to control heat.
Cream vs half-and-half vs milk: Half-and-half is lighter; heavy cream yields richer sauce. If using milk, thicken with a small amount of flour or cornstarch.
Cheese: Use freshly grated Parmesan (not pre-shredded) to avoid graininess. You could also blend in a bit of Romano or Asiago.
Protein swaps: Shrimp, andouille sausage, or a mix of chicken + shrimp work well. Just adjust cook times.
Vegetable add-ins: Bell peppers, red onions, mushrooms, spinach, cherry tomatoes, or asparagus can add color, nutrition, and texture.
Seasoning tweaks: Add a pinch of smoked paprika, a squeeze of lemon juice or zest, or red pepper flakes to enhance complexity.

Technique & Troubleshooting Tips

Stir the sauce constantly as it heats to prevent scorching, especially near the bottom of the pan.
If your sauce is too thin, simmer a little longer to reduce, or whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tsp water).
If the sauce becomes too thick after cooling or during storage, add a splash of half-and-half or chicken broth when reheating.
Cook the pasta just to al dente; it continues cooking slightly when mixed with hot sauce.
Let the chicken rest a few minutes after cooking before slicing, to preserve juiciness.
To keep leftovers vibrant, you may want to omit raw diced tomatoes until serving time to avoid them turning mushy.

Variations & Serving Ideas

For a lighter version, swap half the cream for low-fat milk and use less cheese.
To make it gluten-free, use gluten-free penne pasta and a gluten-free thickener.
Try blackened chicken instead of Cajun for a smokier crust.
Mix in some sautéed shrimp or slices of andouille sausage for a surf-and-turf twist.
Garnish with chopped green onions, parsley, lemon zest, cracked black pepper, or extra parmesan for visual appeal.
Serve with garlic bread, a crisp green salad, steamed vegetables, or roasted broccoli to round out the meal.

Suggested Pairings & Garnishes

To turn your Cajun chicken pasta into a full experience:

Serve with warm garlic bread, Texas toast, or crusty Italian bread to mop up sauce.
A crisp green salad (mixed greens, vinaigrette) or simple steamed vegetables (broccoli, green beans) balances richness.
Garnish with freshly chopped parsley or green onion, lemon zest, extra parmesan, and a light dusting of Cajun spice for color and flavor contrast.
A squeeze of fresh lemon juice just before serving brightens the dish.

Cajun Chicken Pasta FAQ

Can I make this dish gluten-free?

Yes, by using gluten-free penne pasta and substituting any flour or thickener with a gluten-free alternative (like cornstarch or arrowroot). Ensure your Cajun seasoning blend is also gluten-free.

How spicy is this dish?

The spiciness depends on the Cajun seasoning and whether you include cayenne or red pepper flakes. To tone it down, use less cayenne or a milder blend; to bump up heat, add a pinch of cayenne or smoked paprika.

Can I freeze leftovers?

You can freeze components separately (sauce and chicken) for better texture. When reheating, warm gently to avoid breaking the sauce. Thaw fully before reheating.

Can I use a different protein or skip meat entirely?

Yes. Shrimp, andouille sausage, or a combination with chicken work beautifully. For vegetarian, omit meat and add extra vegetables or beans; you may want to use vegetable broth to boost flavor.

Cajun Chicken Pasta Step by Step

Ingredients

8 oz penne pasta
2 chicken breasts (boneless, skinless)
1 tbsp cajun seasoning
3 tbsp butter
2 cups half-and-half
1/2 tsp garlic powder
salt and pepper
1 tomato (diced)
1/3 cup parmesan cheese (shredded)
1 tsp parsley

Preparation

Start by cooking the penne noodles as directed over medium-high heat until al dente. Penne is the type of noodle that Chilis uses. I don’t cook with penne often, but it was necessary for this meal. In this dish, I really liked them!

Close up of noodles in water in a medium sauce pot over a gas stovetop

While the noodles are cooking, dry the boneless skinless chicken breast off and coat them with your cajun seasoning. This is where you control how much kick the dish has. If you like a lot of spice and bold flavor, thoroughly coat the chicken. If you are like me and like it a bit lighter then just dust the chicken with seasoning. Heat one tablespoon of butter in a large skillet and cook the chicken until it is golden brown and cooked through, flipping at least once. Remove the chicken from the pan and keep it covered.

3 chicken breasts frying in a cast iron skillet over a gas stovetop

Add two more tablespoons of butter to the pan and let it melt. Then add the half-and-half, onion powder, garlic powder, salt, and pepper.

Cream ingredients in the cast iron skillet over a gas stovetop

Whisk the sauce together then add about 1/3 cup of the parmesan cheese and heat until the cheese has fully melted and the creamy sauce is bubbly, about 3-4 minutes.

Cream ingredients combined with cheese in the center in a cast iron skillet over a gas stovetop

Toss the cooked pasta noodles with the creamy cajun sauce along with the diced tomatoes.

Cooked pasta noodles and chopped red bell pepper added to the cast iron skillet with cream over a gas stovetop

Divide the pasta and tomatoes among the serving plates. Slice the chicken and add that to the top of the pasta then garnish with parmesan cheese and fresh parsley.

Cajun Chicken Pasta on a white plate with a fork to the right side and garlic toast in the background on a wooden surface (vertical)

Cajun Chicken Pasta Leftovers

Storage: The best way to store leftover cajun chicken pasta is in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat the pasta in a saucepan over medium heat until warmed through. If the sauce is dry, add a little bit more half-and-half or some chicken broth to thin it out.

Recipe

Originally Published On: February 21, 2018

Last Updated On: October 4, 2025

Cajun Chicken Pasta

Cajun chicken over a bed of pasta with a creamy sauce is close to the delicious recipe at Chili’s restaurant that you can enjoy from home!

Prep Time 10

Cook Time 20

Total Time 30

Course:

Main Dish

Cuisine:

American

Keyword:

cajun

chicken

copycat recipe

pasta

Dietary Needs:

Egg-Free

Nut-Free

Meat:

Chicken/Turkey

Servings: servings

5 from 7 votes