I used to order The Cajun Chicken Pasta every time I went to Chili’s. It’s one of my favorite flavor combinations. I’ve been able to make a pretty close copycat recipe of it at home, and I am so excited to share it with you!
When you see the recipe card, it is going to look a little overwhelming, but don’t be scared. It’s basically just three recipes that already exist on the site. Bruschetta, Alfredo Sauce, and Homemade Blackened Seasoning. All of them are simple, but together on the recipe card, it’s going to look like a CVS receipt.
Creamy Alfredo Sauce over al dente fettuccini, topped with slightly spicy chicken strips, and fresh bruschetta – it’s SOOOOOO GOOD! You will be so proud of yourself when you make this. It tastes like something you would get at a restaurant. I can’t wait for you to try it!
More Copycat Recipes
- Copycat Chipotle Chicken
- Diner Style Pancakes
- Copycat Chick-fil-A Chicken Nuggets
- Trader Joe’s Zucchini Alfred Casserole
- Cafe Rio Sweet Pork
Step by Step Pictures for How to make Cajun Chicken Pasta
Frequently Asked Questions and Tips for making Cajun Chicken Pasta
If I don’t have the ingredients to make the blackened seasoning is there anything I can substitute for it?
Can I use other types of pasta or does it have to be fettuccini?
Can I use boneless chicken thighs instead of boneless chicken breasts?
I don’t recommend using chicken thighs in this recipe. The traditional flavor that you find in the classic dish at Chili’s is made with chicken breast.
Does Kraft Parmesan in the green container work or do I need to use freshly grated parmesan for the sauce?
Kraft Parmesan will work in a pinch, but if possible use freshly grated parmesan for a more smooth and flavorful sauce.
- The Bruschetta can be made up to a day in advance to make prep time quicker.
- The Alfredo Sauce is best fresh. Sometimes it can separate if reheated.
- The chicken can be baked or grilled.
- Serve with garlic bread.
- If you are in a hurry, you can cut the chicken into inch pieces and sauté them in a frying pan instead of baking or grilling the entire breast.
- 3-4 large chicken breasts (approx 2 lbs)
- 1½ tbsp paprika (If you want it to be a little smokey, sub 1 tsp with smoked paprika.)
- ½ tbsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
- ¾ tsp oregano
- ¾ tsp dried thyme
- ¼-1/2 tsp cayenne pepper (according to taste)
- 4-5 large vine-ripened tomatoes, chopped
- 4 cloves garlic, chopped
- ⅓ cup basil leaves rolled and thinly sliced
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ALFREDO SAUCE AND PASTA
- ¼ cup salted butter
- 2 tsp crushed garlic, approx. 2-3 small cloves
- 2 cups heavy cream
- ¼ tsp + a pinch of salt
- ¼ tsp Italian seasoning
- ⅛ tsp ground black pepper
- 1½ cups freshly grated parmesan (approx. 5-6 ounces)
- 1 pkg fettuccini noodles cooked according to package directions (don't forget to salt the water)
- Preheat oven to 450 degrees.
- Prepare the seasoning by combining paprika, salt, garlic powder, onion powder, brown sugar, oregano, thyme, and cayenne pepper.
- Generously coat each piece of chicken with the seasoning and place in a 9x13 baking dish. Drizzle lightly with olive oil. Bake at 450 degrees for 20 minutes or until a meat thermometer reads 165 degrees. If grilling, grill on medium-high heat for 7-8 minutes on each side or until the internal thermometer reads 165 degrees.
- While the chicken is cooking, prepare the bruschetta and alfredo sauce. Also, start the pot of water to boil for the pasta.
- For the bruschetta: combine the diced tomatoes, chopped garlic, sliced basil leaves, salt, pepper, olive oil, and balsamic vinegar. Toss to coat, and refrigerate until ready to serve.
- The water should be boiling and ready for the noodles by now. Get them cooking so they will be done when the sauce is finished.
- For the Alfredo Sauce: in a medium-sized sauté pan, sauté the garlic and butter over medium-high heat for 1 minute or until it is softened and fragrant.
- Add the heavy cream, salt, Italian Seasoning, and ground pepper. Bring to a boil, turn the heat down a little, and allow to simmer/boil for 2-3 minutes.
- Reduce heat to low and whisk in the parmesan cheese. Keep whisking/stirring as it simmers for 3-5 more minutes. It will thicken slightly.
- When ready to serve, plate each dish with a serving of pasta, creamy Alfredo Sauce, cut-up chicken pieces, and topped with Bruschetta and freshly grated Parmesan cheese.
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