Spice It Up at Home: Homemade Chili’s Cajun Chicken Pasta
If you’re a fan of bold flavors and a little kick of spice, then Chili’s Cajun Chicken Pasta is a dish that deserves a spot on your culinary radar. And if you’re craving something that hits just the right balance of spicy, creamy, and utterly comforting, look no further! Let me walk you through the vibe of creating this dish at home, without getting bogged down by the specifics of ingredients or steps.
First off, picture the base of this culinary masterpiece—perfectly cooked pasta, al dente, because nothing less will do when you’re aiming for restaurant-quality at home. Now, the heart of the dish: a creamy, rich sauce with just the right kick of Cajun spice. It’s like a warm hug from Louisiana itself, offering a blend of flavors that dance on your palate, each bite a perfect harmony of creaminess and heat.
Then, there’s the protein—succulent pieces of chicken or shrimp (or why not both?), seasoned and seared to perfection, because we’re all about those layers of flavor. These aren’t just add-ons; they’re integral characters in our dish, bringing their own textures and tastes to the table.
As you mix everything together, the kitchen fills with the kind of aroma that makes your mouth water and your heart skip a beat in anticipation. Adding a sprinkle of freshly grated Parmesan and some chopped parsley over the top doesn’t just add color and flavor; it’s a declaration that you’ve just elevated weeknight dinner to an event.
And there you have it—a plate of Chili’s Cajun Pasta made right at home. No need for a recipe or a long list of ingredients; it’s all about capturing the essence, the soul of the dish. It’s about proving to yourself that with a bit of creativity and a love for flavors, you can recreate magic in your kitchen any night of the week. Now, imagine sitting down, fork in hand, ready to dive into a meal that’s not just made of food, but of memories, warmth, and a little bit of that Chili’s charm, all crafted by you.
This delectable dish combines tender grilled chicken, perfectly cooked pasta, and a rich, creamy sauce infused with Cajun spices that will tantalize your taste buds and leave you craving for more.
From Post Office to Culinary Empire: The Chili’s Story
In the heart of Dallas, Texas, a small dream blossomed into a flavor-packed reality in 1975 when Larry Lavine opened the first Chili’s Grill & Bar. Lavine’s vision was simple yet revolutionary: to create a casual, comfortable dining spot where friends and families could gather over a mouthwatering burger. Little did he know, this vision would lay the foundation for one of America’s most beloved restaurant chains.
Chili’s quickly set itself apart with its laid-back atmosphere, a menu bursting with bold flavors, and a knack for making guests feel right at home. It wasn’t just about the food; it was about the experience, the kind of place where laughter filled the air and memories were made around the table.
The first location was a converted postal station and they were well known for their famous burgers. In 1984, Chili’s added fajitas to their menu and popularized the, now, well known entrée. Only 2 years later, they introduced their signature baby back ribs to the menu and the commercial jingle that became America’s earworm. Voted by AdAge as the jingle most likely to get stuck in your head. You know the one…”I want my baby back, baby back, baby back”. You’ll probably be singing that for the rest of the day, now. I’m sorry.
Today, Chili’s Grill & Bar is a household name, with numerous locations not only in the United States but also in many countries around the world. Its origins in Tex-Mex cuisine and dedication to creating a fun, casual dining experience have solidified Chili’s as a beloved restaurant chain for over four decades, and it continues to be a go-to destination for friends and families seeking delicious food and a welcoming atmosphere.
They make a pretty mean margarita, too.
If you’re crazy about Chili’s (kinda, who isn’t. Right?) then check out their Chicken Enchilada Soup or Southwest Eggrolls. Enjoy!
Ingredients
- Four 5-0z. chicken breasts
- 1 lb. Penne Pasta (Barilla pref.)
- 2 cups Parmesan cheese, freshly grated
- 1 cup 2% milk
- 2 cups heavy cream
- 2 TBL fresh garlic, minced
- 6 TBL unsalted butter
- Cajun Seasoning, Prudhomme’s or Webber are good
- 1/2 lemon, juiced
- 1 tsp. ground nutmeg
- 1/4 cup Italian parsley, chopped
- 2 Roma tomatoes, chopped
- 2 scallions, green parts only, chopped
- Cracked black pepper, to taste
Instructions
Season the chicken breasts very well with the Cajun Seasoning. Using an indoor grill pan or outdoor grill, grill the chicken until cooked throughout, approx. 8 minutes per side. Set aside to rest.
Boil the penne in salted water to al dente instructions, according to the box. Drain, rinse under cold water and set aside.
In a large sauté pan, melt the butter on medium-high heat. Do not allow the butter to brown. Add the garlic and stir until the garlic becomes very fragrant. Add the milk and heavy cream. Stir and bring to a light simmer making sure not to scorch the bottom or burn the cream mixture. Once the cream mixture is simmering, add the Parmesan and whisk constantly until the cheese is completely melted and the mixture is creamy. Add the lemon juice, ground nutmeg, extra Cajun seasoning and cracked black pepper.
Reduce the heat to low and allow the cheese mixture to reduce, stirring frequently. Once the cream mixture sticks to the back of a spoon, it is ready to add the pasta.
Cut the chicken into 1” pieces.
Add the cooked penne noodles and Italian parsley to the cheese sauce. Incorporate the pasta and cheese sauce very well.
To plate, place creamy pasta in a large bowl. Top with 5 oz. of the cubed, grilled chicken, chopped tomatoes and chopped scallions.
Serve with Texas toast and Chili’s Chicken Enchilada Soup as a starter and Enjoy!
FULL VIDEO TUTORIAL
