Chili's Copycat Cajun Chicken Pasta

Instructions

1. 1

   Pat chicken breasts dry and season generously with 1 tablespoon of Cajun seasoning, salt, and black pepper.

2. 2

   Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside to rest. Once slightly cooled, slice or dice the chicken into bite-sized pieces.

3. 3

   While chicken cooks, bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Drain, reserving about 1 cup of pasta water.

4. 4

   Reduce heat to medium. Add the remaining 1 tablespoon olive oil and the butter to the same skillet. Add diced onion and green bell pepper. Sauté for 5-7 minutes, until softened.

5. 5

   Add minced garlic and the remaining 1 tablespoon Cajun seasoning to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.

6. 6

   Pour in the can of diced tomatoes (with juice) and chicken broth. Bring the mixture to a simmer, scraping any browned bits from the bottom of the skillet. Reduce heat to low.

7. 7

   Stir in the heavy cream and 1/2 cup grated Parmesan cheese. Continue to simmer gently for 5-7 minutes, stirring occasionally, until the sauce slightly thickens.

8. 8

   Add the cooked pasta and the sliced/diced chicken back into the skillet with the sauce. Toss to coat everything evenly. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.

9. 9

   Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning if needed.

10. 10

    Serve hot, garnished with fresh chopped parsley and extra grated Parmesan cheese.