Chili's copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!
4.9 stars (72 ratings)
Ingredients
2boneless, skinless chicken breasts
2tablespoonsolive oil, divided
1tablespooncajun seasoning
8ouncespenne pasta
2tablespoonsunsalted butter
3clovesgarlic, minced
1cupheavy cream, or more, to taste
½teaspoonlemon zest
¼cupfreshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2Roma tomatoes, diced
2tablespoonschopped fresh parsley leaves
Instructions
In a large bowl, combine chicken, 1 tablespoon olive oil and cajun seasoning.
Heat remaining 1 tablespoon olive oil in a cast iron 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.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
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.
Stir in pasta and gently toss to combine.
Serve immediately with chicken, garnished with tomatoes and parsley, if desired.