Damn Delicious

Cajun Chicken Pasta

Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!

Cajun Chicken Pasta - Chili's copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!

I honestly haven’t been to Chili’s in about 10 years, but this place really holds such good memories for me. I’ve come here with family on many occasions and I might have had my first real date here. No joke.

Hey, when you’re 16, Chili’s is the best date night you will get. And I wouldn’t mind it on a Friday night right now. After all, have you seen their blooming onion?

But this cajun pasta has always had my heart and soul. That creamy alfredo sauce just melts right in your mouth, complemented by the spicy kick of the cajun chicken topped with refreshing tomato chunks and freshly grated Parmesan cheese.

The flavor combination is just perfect, and you can make it right at home in 30 minutes or less. That way you can have date night with the same restaurant-quality at home, in sweats, binge-watching Netflix. Done.

Cajun Chicken Pasta

Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!

10 minutes20 minutes

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 tablespoon cajun seasoning
  • 8 ounces penne pasta
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream, or more, to taste
  • 1/2 teaspoon lemon zest
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Roma tomatoes, diced
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
  2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
  3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
  6. Stir in pasta and gently toss to combine.
  7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

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199 comments

  1. I’m making this tonight! I do not have heavy cream, couldn’t make it to the grocery store. Can you use milk to the mixture? 

  2. Rated 5 out of 5

    This was delicious, but I did make a few changes because we like things spicy. I added extra cream, more than doubled the fresh grated parmesan cheese, and added a can of drained Rotel at the end. We all loved it and it has already become a family favorite. I will make again! Thanks

  3. Rated 5 out of 5

    I made this the other night and it was soooo good! I double the ingredients except for the pasta. I used Zatarains Cajun seasoning. I did add some of the Cajun seasoning to the sauce as well as someone suggested. To make it a little more saucy I added chicken broth to the cream sauce to get it to the consistency I wanted, as pasta absorbs sauce. Wonderful recipe! 

  4. Rated 5 out of 5

    Great dish just added buffalo sauce for spice a little jalapeño and mushrooms! Delish! 

  5. Rated 5 out of 5

    So amazing!!!

  6. OMG!!!! So good!! Will definitely be adding to my dinner meals rotation!! I butterflied my chicken breasts and it was amazing!!

  7. Rated 5 out of 5

    Super simple and oh so delicious!!! Thank you!! I added some Cajun seasoning to the sauce… so good

  8. Rated 5 out of 5

    This recipe is delicious I like my pasta saucy so I agree double up on the recipe, I also make my own cajun spice using Paul Prudhommes’s blackened seasoning blend it’s perfect

  9. Do you need to use parmasean cheese? Will pre-grated work?Can another type of cheese be used instead?

  10. Rated 5 out of 5

    So good! My toddler and husband enjoyed it very much. I added broccoli to get a little more veggies in and it was a hit.

  11. I’ve always loved this dish at Chili’s. It was my go-to. I’d literally go there just for this. This recipe is AMAZING. It tastes identical to the one at Chili’s. The only part I’ve had issues with when making is the sauce not getting thick. So I just continue adding parmesan cheese and it thickens up. And it’s probably me and not the recipe. I’m not good at cooking lol

  12. Rated 5 out of 5

    Super delicious !!

  13. Rated 5 out of 5

    Super good!! All of your recipes are damn delicious 🙂

  14. Rated 5 out of 5

    Always great! I have 3 sons and this is one of their favorite dishes! 

  15. Rated 5 out of 5

    I’ve used this recipe before but I decided to make a few additions.  I add chopped crispy oven backed bacon, slitghly steamed broccoli and carrots, chopped cooked onions, and parsley to the pasta mixture then serve it with garlic bread and a salad. It is quite yummy!

  16. Rated 5 out of 5

    This recipe was so good! My husband is not a huge fan of pasta and he had two big servings. I did end up using a splash or two more of cream because I like my pasta saucy and I added a few dashes of cajun seasoning as well to give a little heat. I almost didn’t add the tomatoes because I felt they were just for garnish but they are very much needed to add some fresh cooling flavors that help cut through the delicious cream sauce.

  17. EXCELLENT!!! My whole family LOVES this dish! Easy to make and taste almost identical to Chili’s!

  18. Rated 5 out of 5

    I have made this several times. It is Damn Delicious! I usually double sauce and I rarely have lemon on hand so omit it and it taste just fine! It is a huge hit with the kids!

  19. Rated 4 out of 5

    Will be attempting a dairy free version tonight for supper. Subbing canned coconut milk and dairy free provolone for the cream and Parmesan cheese. I love the Chili’s version and sadly my hubby can not have it due to his milk protein allergy.

  20. Rated 4 out of 5

    This looks incredible.  Gonna try to make a healthy version of it, probably tomorrow, because pre-diabetes.  Sub heavy cream with milk + 2tbsp corn starch.  Reduce noodles by 1/2 (to lower carbs) and add 8oz  steamed broccoli or green beans to the sauce along w/ noodles.  Maybe a little extra lemon zest & cajun seasoning in the sauce.  

  21. Rated 5 out of 5

    Amazing!!!

  22. This is really easy and wonderful. My family loved it. Making it for the second time 

  23. Rated 5 out of 5

    Great!

  24. Rated 5 out of 5

    I made this for my wife, she couldn’t get enough, couldn’t say enough great things about it.  Sorry no pics, I never remember that stuff until we finish.  We put it over Spaghetti squash! 

    • Rated 5 out of 5

      Could this be made with a heavy cream substitute? What would be good?

      • You can substitute half and half, Alex. 🙂

      • 1cup milk + 1-2tbsp corn starch (mix them real well before adding!) is another substitution suggestion, slightly healthier than half and half if that’s what you’re looking for (I usually use 2% milk).  Won’t work in drinks or baking, but works in most cooking, so long as you mix up the corn starch real good.  That 1-2 mins before adding parmesan should thicken the sauce up real nice; if it’s too thick, just add more milk.

  25. Rated 4 out of 5

    This was really good! I did add an onion and a couple of chopped bell peppers st the same time as the garlic because always like vegetables I also cut up the chicken before seasoning just because. I will definitely be making it again!!

  26. Rated 5 out of 5

    This dish is so delicious! I use chicken and shrimp. My Family loves it everytime I make it… Thank you so much for this recipe!!

  27. I sauteed the breasts in the olive oil. Removed them when done. I then added the butter & garlic in the same pan. After an minute or so I added about 3/4 cup of chicken broth & 1/2 cup of white wine with the lemon (used 1/2 lemon juiced instead of zest). I added the tomatoes, then cheese. Sliced the chicken. plated the pasta with sauce on. top. Added the sliced breasts along with parsley and sliced scallions. VERY YUMMY! The added broth & wine made the sauce less gooey.

  28. Rated 5 out of 5

    I’ve made this before and it was delicious!!! Going to try it this weekend but substituting the chicken for shrimp. Wish me luck!!

  29. Rated 5 out of 5

    Made this tonight and my husband said “man, this lady knows her shit.” So good!! 

  30. Ive made this for 2 days in a row now. Even had other people make it too from telling them about it!!! Soooo good!!!!

  31. Rated 5 out of 5

    This meal gives me so much life! The spice, the cream, the butter! It’s in our meal rotation at least once a month. We serve it with a rosemary focaccia bread & it never disappoints. Thanks for a wonderful recipe! Way better than the Chili’s version, IMO 🙂

  32. Rated 5 out of 5

    My 12 year old daughter made this today & it was Awesome.

  33. Amazing and a new family favorite!  I doubled the sauce and garlic. While the chicken cooked, I squeezed fresh lemon juice on the meat and again while it was plated and covered. I had the lemon because of the lemon zest. (Doubled the lemon zest as well.) Excellent recipe!

  34. Rated 5 out of 5

    Soooo good

  35. Rated 5 out of 5

    This was soooo easy, quick and had minimal ingredients ! The lemon zest made a huge difference! Just that tiny bit gives such an amazing flavor without being “lemony”. I will definitely be making this over and over again! 

  36. Rated 5 out of 5

    I recommend like 4 times the seasoning or just eyeballing it; also you add cayenne pepper to get some flavor and kick. 

  37. Rated 5 out of 5

    We make this probably once a month, and every time we do we say the same thing…. “THIS IS AMAZING!”
    Such a simple, perfect spicy recipe. Thank you for this!

  38. This recipe is amazing! I added a little more garlic to the sauce, but it turned out better than the Chili’s Cajun Chicken Pasta

  39. Rated 5 out of 5

    Super yummy! One of my new favorites!

  40. Rated 5 out of 5

    Excellent recipe. I used shredded Mexican cheese because I forgot the parmesan. I recommend cooking the cream sauce longer than is stated to get it to thicken, as well as use 1/2 to twice the amount of butter and heavy cream.

  41. Rated 5 out of 5

    This pasta was absolutely delicious! My husband doesn’t usually like any kind of pasta, but he ate 2 servings! I was really pleased with the outcome! This pasta made me feel like I could be a chef in a expensive restaurant! It’s really easy to cook and inexpensive to buy!

  42. Very easy and very yummy!!

  43. I love that you use heavy cream in this pasta recipe! It makes the dish so much more flavorful and creamier.

  44. Could you use half heavy cream and half 2% milk with some flour to help with calories? Or even use all milk with flour. I can’t wait to try this but I am on a diet still!

  45. A million thank-you’s for this recipe, because it is PERFECT! And it’s easily vegetarian by just leaving the chicken out, so we love it. I’m under orders to make it every week now!

  46. This was so good!  My grocery store had no Roma tomatoes so I used a couple spoons of the mild Rotel instead. Also, to thicken my sauce, I used a couple tablespoons of low fat cream cheese since too much Parmesan can make a sauce too salty.  I will definitely make this again!

  47. This was amazing. My kids even loved it. My husband had 3 bowls!

  48. Made this recipe last night and it was fantastic. I mixed a little cayenne pepper with Cajun seasoning and it gave the chicken a good flavorful taste. Thanks for sharing this recipe

  49. This dish is soooo good and easy. I made it with sundried tomatoes because I love them but I also topped it with the Roma tomatoes and that was super good because it was cold and juicy. This dish is awesome as a leftover too. 

  50. Do you happen to know how many carbs are in 1 serving?  Thanks.

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  51. What kind of cream is this recipe asking for

  52. Hi! I was wondering if this could be prepped or prepared and frozen? If so, how would you recommend do so?

  53. This was definitely a winner in our house! I opted to bake the chicken and added asparagus to the pot along with the pasta for an added veggie and it was delicious. Hubby and toddler approved meal, will be going in the monthly rotation for sure!

  54. Girl, you just made my day. I love this dish. Perfect for family dinner. Thank you!

  55. Made this tonight and it was amazing!!! My husband’s new favorite meal! Thank you for sharing!

  56. I’ve made this a couple of times, and it seriously is so yummy! Thank you!! 

  57. WOW!!!
    I have tried several of you’re recipes, and they always turn out great. This is the first time I’ve been compelled to comment on one. This was outstanding! We moved out to the country and take-out is a thing of the past. I chose to make this as my Mother’s Day dinner this year, and it was just what I was craving. The only thing I did differently was substitute lemon juice for the zest, and grilled the chicken. The lemon made the sauce. If you don’t have the zest, make sure you use juice. My daughter said it was the best pasta I’ve ever made! Definitely restaurant quality, it beats the heck out of a 45 minute trip into town. Thanks for the wonderful recipe!

  58. Any chance you can make this as a casserole?

  59. Thank you for this cajun chicken pasta recipe.

    I know you said you can omit the lemon zest, but wouldn’t it take away some of the taste? Also, can this be refrigerated and consume some days after? Thnks

    • Yes, you can omit the lemon zest if that is what you prefer. This also reheats very well but as I am not an expert on food safety, I cannot really say with certainty – sorry! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Coeba!

  60. This looks so delicious! Is the lemon zest a key part of the recipe? Or would it taste okay without? 

  61. I love this recipe! Definitely a favorite in our house. I substitute spaghetti squash instead of the pasta to cut back on carbs. I make extra sauce and add an extra chicken breast as my husband insists I cook a serving for his lunch the following day!

  62. If I double this recipe is there anything that you would do differently ? Or just double it all? 

    Thanks !! 

  63. Can I make this without the chicken? Will it ruin the taste if I add the Cajun packet to the sauce instead?  My husband and I really want to try this! 🙂 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  64. Is this okay as leftovers? If its not eaten all the way the first night? In other words, will it be good for lunch the next day?

  65. This is my go-to meal at Chili’s. I didn’t want to go out to eat tonight, so I decided to try this instead. It was delicious and tasted just like Chili’s. I will be saving the recipe to use again!

  66. Delish dish. Tasted amazing, loved the lemon taste mixed with the Cajun chicken. Will definitely be making it again.

  67. Hello Chungah, great recipe! Will be making it tonight Question: does the chicken need to be marinated for a certain time? Thank you and have a great day

  68. If I leave out the lemon zest, will it still be yummy?

  69. I love that this can be reheated after being done the day before. thanks Chungah

  70. I’m considering making this for a party.  Can it be made ahead earlier in the day and reheated?

  71. When you measure noodles for your recipes do you go by weight or do you measure it in a liquid measuring cup to the specified ounces for the recipe?

  72. This was absolutely DELICIOUS!!!!! Whole entire family LOVED it!!!!! Another high light is EASY dish!!!!! Thank you so so much for sharing this recipe and this is my family keeper 😀

  73. Love love LOVE this recipe! Works with shrimp too, always a favorite when we have dinner guests.

  74. Looks great!! Cajun Chicken is the best!! (:

  75. A perfect meal for a hurried weeknight! My produce drawers are always filled with various odds and ends as well

  76. It tastes absolutely delicious! Great recipe☺

  77. Can you make this ahead?

  78. Hi , I’m just curious what type of brand did you use for Heavy Cream ? 
    Does it matter what kind ?
    I’ve never really used heavy cream before so I want to be sure before buying it . 

  79. I am not sure what I did wrong- followed the recipe to a T. There is no thickening agent- so the sauce was very thin. Basically just cream. Flavor was good, but wrong consistency. 

  80. Just made this Dish, it was very very good. Made it just like it says, everyone in my family loved it,   It will definitely be in my weekly recipe for home cooking   

  81. Oh yes, Cajun chicken!  My hubbie will be making a trip to the grocery store tomorrow despite the fact that we have about a foot of snow!  But I wanted you to know that I love the section on your site where you list ingredients so that I can cook a Damn Delicious meal with on-hand ingredients!  And someone in my family had better get your cookbook for this wannabe chef! Thank you girl!

  82. I think you have done an excellent job with the Cajun theme. Look super vibrant and gorgeous.

  83. I have tried a lot of your recipes since coming across one by chance and let me say I don’t think I’ve come across a disappointing one yet!!! Keep them coming! 

    Made this one tonight but instead of doing a full cup of heavy cream I did about half cream and half soy milk and changed out the tomatoes for broccoli and spinach bc my boyfriend doesn’t like tomatoes. 
    But this was SO TASTY! 

  84. Made this dish last night and it was AMAZING. I am VERY new to cooking and I was surprised at how easy this pasta was to make (: Thank you so much for the awesome recipe!
    It really did taste like Chili’s!

  85. You, my dear, are amazing!! I cannot get over how fantastic this dish is!! Followed your recipe to a T & it turned out perfect! It’s definitely one for the rotation ’round here! Thanks for all your amazing recipes. Keep doing what you’re doing!

  86. I’ve made this. And made this. And made this again. My entire family absolutely LOVES it! We used shrimp tonight instead of chicken. We were in no way disappointed. Thank you so much for sharing this recipe!!!

  87. Can I substitute half and half for the heavy cream?

  88. It was a great day for me when I made this wonderful cajun chicken pasta. I like pasta so much & tried many of its kind but this one was really yummy & delicious. I would love to try this out every week ! Thank you for sharing this mouth watering recipe 🙂 !!

  89. I’ve made this several times. One of the few recipes everyone in my house likes. The kids ask almost weekly when will I make it again! Thanks so much for sharing!

  90. I just made this today, and it is so good! Thank you for sharing this recipe!

  91. I love having pasta but the Cajun Chicken Pasta I have never tried.

    Looks really delicious. Will give it a try today.

    Thanks for the wonderful post.

  92. WoW Yummy .. Thanks for sharing this delicious post!..

  93. Made it, loved it! I sear my chicken in butter instead of oil. I have a Deiss zesting tool and this recipe gave me a chance to use it! Will definitely make again!

  94. This was absolutely amazing!! My husband loves Chili’s Cajun chicken pasta…. And he said this may be my best dish I cooked.  Thank you!!! 🙂 

  95. Your cooking food is looking so delicious that my mouth become full of yummy water. I know this will be healthy and delicious. Keep posting such a good posts so that i can also cook and serve good food in my family.
    Thanks

  96. So let me start off by saying that this is my favorite meal at Chili’s… I’ve looked for copycats recipes but just never found one that seemed close. Since I adore you and all of your recipes I gave it a shot and WOW this was fantastic! The sauce was velvet and really delicious. The tomatoes totally made this dish. So glad I tried this recipe, you are fantastic!

  97. I’m making this tonight! I don’t have heavy cream.. Could I substitute with whole milk?

  98. Dear Lord…… This is FANTASTIC!! I have never been able to find, or make, any alfredo sauce that tastes just like Chili’s (or Olive Garden). You have helped me get it just right and now I’m addicted! Thank you so much for sharing this recipe with us! Can’t wait to try more 🙂

  99. I just tried this recipe and it was delicious. Thanks for sharing such tasty recipe with us . Creamy alfredo sauce is a main ingredient in cajun chicken pasta.

  100. Thanks for sharing this delicious post!

    I am dreaming this awesome dish and my mouth is full of water. I usually cook myself because of my foody nature but i always love pasta which cooked by my wife.

  101. OMG!!!!! Sooooooooo Damn Delicious! I made this for dinner, and I sware my husband licked the plate! I used veggie penne instead of plain pasta, and I cut my chicken breast in half since they were so thick. This recipe is definitely going in the monthly rotation! I took a picture but I’m sure how to upload it though :/ 

  102. Great recipe. The food tastes delicious! 

  103. Simply in love with pasta…. And combo of chicken to the pasta adds a different flavor to it. Surely going to try out this recipe.

  104. Hi Chungah!

    I am making this tonight, but am shredding the chicken (it’s in a crockpot now), because my husband (and myself if I’m honest) can be particular when it comes to chicken sometimes.

    Should I toss the shredded chicken in the spices, or add the spices to the sauce? Thanks a bunch!

  105. I will try this out tomorrow because it feels like yummy and delicious. I am big lover of chicken and all the stuffs made by chicken make me feel so hungry. by the way thanks for this !!! 🙂

  106. My wife fixed this one.  It was excellent.  Much better the the local restaurants versions.

  107. This looks incredible! I’m printing this one out and thinking of maybe adding some sriracha to it! I think that makes everything even better

  108. This may sound funny, but as much as it tasted like Chili’s dish the first night;the left over the next day tasted exactly like it. And that is really really good!

  109. Looking great and tasty toooo! thanks for sharing you`r recipe

    http://nj-cook4you.nl

  110. This is so good! I may not order this at Chili’s anymore because I can already make this at home. Thanks a lot!

  111. Delicious! My entire family loved it and it was super easy. I used Mrs. Dash Extra Spicy and it was the perfect heat level. It’s a keeper!

  112. I have made this several times and it’s amazing! My boyfriend and I make this at least once a month now. Love ^_^

  113. Hi Chungah!  Just wanted to tell you that I featured this recipe on my blog:  http://adoseofsimple.com/2016/03/04/the-weekend-list-diy-dog-bed-leaf-wall-art-chicken-pasta/

    Thank you for sharing. Your blog is awesome!

    Pauline

  114. So Damn Delicious! This will be making it into our rotation! 

  115. This looks so yummy, and I love the idea of the Cajun spices! 

  116. Made tonight for dinner and it was awesome! I’ve tried several of your recipes and they are always delicious.

  117. I’ve made these several times and the family loves this dish. The only addition is flour to thicken the cream sauce, 2-3 Tblsp. I also increase the Parmesan cheese to 1/2 cup and 2 cups of heavy cream. 

  118. Looks wonderful…I am making this to take to a sick friend for her family…how would you suggest it should be re:heated?

  119. Our family loved this easy recipe. It was great with turkey kielbasa.

  120. This was good & the whole family enjoyed it. Next time I will double it.

  121. This is great! Such a quick dish!

    At first I thought it was going to be a bit bland, with all the cream an not that much amount of spice. I probably used more garlic than the recipe and decided to put some basil on top as well, which was a nice addition. 

    Great, creamy dish though with lots of flavour. I liked the touch of cold tomatoes on top and my chicken was nice and juicy.

    Definitely goes on my ‘great recipe’ list. 

    Thank you!

  122. This is “DELICIOUS”! That is the word my Husband used when he messaged me from work about the meal I sent with him. I tasted it as well and had to try hard to limit my portion! I added shrimp and this is now on the “Keeper list”!! Thank  you.

  123. I made this for dinner tonight and it was in fact DAMN DELICIOUS!! My whole family gobbled it up and it is going into the permanent dinner rotation. So yummy!

  124. I love Chili’s CCP so hopefully this will turn out just as great! Btw, isn’t the blooming onion from Outback? Lol

  125. A perfect meal for a hurried weeknight!  My produce drawers are always filled with various odds and ends as well 😛

  126. Would you be so kind as to share what brand cajun seasoning  you use?  Thanks so much!

    • I actually do not have a brand that I prefer over others – it just depends what my grocery store carries and if there are any sales. 🙂

  127. Oh em gee. My husband and I made this tonight and followed it exactly except I didn’t have fresh parm (just the stuff in the jar and did half cup instead). He started chopping up the chicken before cooking so we didn’t cook it as a whole breast. It still turned out fine. Anyways – it was sooo good. Actually I ate so much and just about ate the whole thing myself. It makes a good amount too and very filling. It fed both of us plus left overs. Thanks again for a great recipe. 

  128. hi there! i can’t wait to try this, it looks delicious. however i have a question, is there any good substitute for heavy cream? i can’t seem to find it here in mexico unless it’s combined with whipping cream and it’s sweet, so i was wondering how can i substitute it

  129. This was super easy and delicious….my fussy husband even liked it!  I will make this again for sure!

  130. Just made this tonight. So incredibly tasty and easy to make! I made my own cajun spice mix (recipe from allrecipes.com) to put on the chicken breasts. I pounded the chicken breasts to make them even in thickness, and after flipping it onto the other side, I covered the pan and turned the heat to low, so the chicken stayed moist and was thoroughly cooked. The sauce was amazingly delicious as well, considering how simple it was to make. Was out of tomatoes but threw in some sweet corn as a substitute veggie. I have a lot of recipes saved from your website and I can’t wait to try them all over time!

  131. I have been cooking your recipes everynight.. Hmm whats for dinner? Damn Delicious. We had this wonderful pasta dish tonight and It was AMAZING. we added basil instead of parsley and a little chopped baby spinach. SO Yummy. Thank you!!!!!!

  132. hands down my favorite recipe, sooooo good!

  133. This chicken pasta looks absolutely amazing and the fact that it’s prepared in under 30 minutes makes it even better! Pinned and can’t wait to try.  Love your new blog design, by the way!  🙂

  134. Hi there

    You probably won’t post this but a chicken breast is no way done is 6-7 minutes each side. I am a chef and no matter which way you look at it pan frying, grill pan, oven, steam etc a chicken breast cannot be done in that time

    I understand you want to keep the time down but 6/7 minutes each side is either burnt and pink in middle or cooked okay outside and pink in the middle. Yes letting it rest by keeping warm may continue cooking it inside up to about 10 degrees more but that’s not enough for a whole chicken breast. Sorry if that annoys you but it’s a fact.

    • David, chicken breasts vary in size so yes, the larger ones will certainly take longer to cook through. The timing here is simply an estimation and obviously not set in stone.

      • You said “until cooked through” approximately 6-7 minutes on each side, KEY WORDS  being UNTIL COOKED THROUGH! Obviously if David is a chef he would understand that! I don’t get why people have to always be so negative BTW Great recipe! Thanks for sharing

      • When I buy free ranch, organic chicken breasts, the cooking time is about 7 minutes per side. But if I have gotten some Anna Nicole full of steroids breasts, weighing in at over a pound a piece, those are obviously gonna take longer!

    • You use tenderizer hammer to flatten thicker part of chicken breast. it will cook on 5-6 min per side. Works every time 🙂

    • Hey David , the recipe calls for ” boneless ” skinless chicken breasts. 6 minutes per side is more than enough. Especially if pounded to even thickness. Hope your not annoyed but that’s a fact . Nice job Chungah. Keep up the good work.

    • Fact: The smaller chicken breasts I use cook perfectly in the amount of time that is recommended in this recipe, if not even less.  I am paranoid and use a thermometer so I should know.  Thanks Chungah, I have tried countless recipes of yours, and they have become favorites in our house, bravo!

    • 6 minutes per side was just perfect for my chicken breasts (they were maybe even very slightly over). Thanks for the great recipe 🙂

    • I pounded out my chicken breasts and they absolutely cooked in the stated time in the recipe. 

  135. This looks lovely – this dish is really balanced but its delicious as well! Love it! xoxo Katei http://whatskatieupto.com

  136. Love the look of this pasta. So many colors, it looks delicious. Pasta is almost daily on the menu in my family and the children can never have enough of it! Love your blog.

  137. This looks absolutely delicious, would love to try it out some time soon. 🙂

  138. Looks tasty! We’ve lived in louisiana all our lives and cajun food is by far the best! So can’t wait to test our your recipe!

  139. Makes me so hungry! Looks really delicious!

  140. Hey Chungah!

    This recipe looks and sounds absolutely delicious. I cooked a cupple of your recipes so far and you just hit the top of my favourite recipe-blog-list.
    I actually don’t live in the US (I’m from Germany) and Cajun-Spice is something you definitely cannot buy here. I have some ideas of how this might taste, but maybe you can help me out and give some details on the ingredients so I can mix something up myself? Thank you! Yvonne

    • There are actually many easy DIY cajun seasoning recipes available online. I have been meaning to make it myself but I have not gotten around to it just yet!

    • Easy DIY cajun seasoning recipe:
      2 teaspoons salt, 2 teaspoons garlic powder, 2 1/2 teaspoons paprika, 1 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 1/4 teaspoons dried oregano, 1 1/4 teaspoons dried thyme, 1/2 teaspoon red pepper flakes (more or less optional)
      Stir together until evenly blended. Store in an airtight container.
      Greetings to Germany (I am German but live in the US)

    • If you are able to get it….red peppet(cayenne) works great

  141. This looks delicious!  I love alfredo sauce and spice, so this combo is perfect! 🙂

    Dani | http://www.styledvariety.com

  142. This sounds absolutely delicious!  Just wondering if there’s a way to make it w/o the cream and butter … maybe substituting a little olive oil for it to “stick” to the pasta?  In any case – I’m printing this one out!  Thanks.

    • Unfortunately, the cream and butter are key ingredients in this dish so I do not recommend any kind of substitutes without further recipe testing. But as always, please use your best judgment regarding substitutions to better suit your dietary restrictions.

    • Deb- I’m with you and try to curb the fat in my meals as much as possible. I find substituting a low or even Fat Free sour cream or pain yogurt does the trick. It will be less rich, but no decernable difference in flavor. Most people will never notice the switch if the rest of the dish is great!

    • yes there is you can use no butter an use no dairy creamer instead of the cream it tase just as good it works

    • I read an alternative for heavy cream is Greek yogurt and milk!

  143. I am always tempted by the color and eye appeal of your recipe long before the taste reaches my lips! A beautiful dish, and I am sure just as creamy and tasty. I love your recipes.