Entree

Cajun Chicken Pasta

This recipe is a dead ringer for the one you get at Chili’s. That is always my favorite meal there, so I was excited to find this recipe. Courtesy of sixsistersstuff.com.

  • 8 oz penne pasta, cooked and drained
  • 2 boneless skinless chicken breasts
  • 4 teaspoons cajun seasoning
  • 4 tablespoons butter
  • 3 cups half and half
  • 1/2 teaspoon lemon pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tomatoes, diced
  • 1/2 cup parmesan cheese, shredded

Cook penne pasta according to directions on the box.  Drain pasta and set aside.  Place chicken breasts in a resealable plastic bag and sprinkle in cajun seasoning.  Reseal bag and shake thoroughly until chicken is evenly coated.  In a large skillet, saute chicken breasts in 2 tablespoons of butter, over medium heat, turning occasionally until cooked through.  In a separate skillet, combine half and half, 2 tablespoons butter, lemon pepper, salt, black pepper and garlic powder over medium heat, stirring occasionally.  Remove from heat when cream mixture starts to bubble.  Pour cream sauce over cooked noodles.  Slice chicken breasts into strips.  Serve pasta on serving plates, top with chicken breast strips, and sprinkle on diced tomatoes and Parmesan cheese.

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