Chili’s Copycat Cajun Chicken Pasta Recipe

If you are looking for a simple and delicious dinner the whole family will eat, look no further. This Chili's Copycat Cajun Chicken Pasta recipe is a family favorite at our house. It also beats going out in the cold and paying a tip.

I love Chili’s, but going out to eat can be difficult with kids. This pasta tastes just like the real thing and it is so easy to make in the comfort of your own kitchen.
And the best part is, it’s cheaper, and you don’t have to get dressed, do your hair, or try and get the little ones ready to go.
We like to make restaurant food on weekends, put on a show, and make a family date night of it.
My kids love helping me make this pasta. They love eating it even more.
If you are looking for an easy, healthy, and delicious meal, you definitely need to try this one. You are going to love it.

could i use a different type of noodle for this recipe?

I love making recipes where I already have all of the ingredients at home. I make this recipe all the time, even when I don’t have penne pasta on hand.

I make this recipe using any noodles I have on hand. I prefer to use noodles that are easy for my kids to eat. We use shells and bow tie pasta usually, but you could use spaghetti noodles, or any other noodles you have on hand.

what could I use instead of half and half?

If you don’t have any half and half, or prefer to not use it, you could easily substitute it.

The best substitute that I have found is, for every one cup of half and half called for in your recipes, use 4 tablespoons of melted butter, mixed with 1 cup of whole milk.

Stir them together until well combined, then add them to the recipe as directed.

how can I make the sauce  thicker?

If your sauce isn’t thickening up like you wish it would, there is an easy fix to this, so don’t panic.

I have never had a problem with my sauce thickening up, but if you feel like it’s not to you desired consistency, here are a few things to try:

  • Add about 1/2 cup extra of parmesan cheese.
  • Add 4 ounces of cream cheese to the mixture.
  • Add two tablespoons flour to the mixture
  • You could also use 1/2 tablespoon of cornstarch instead of flour.
  • Increase the heat and cook time a little bit, allow it to bubble on the edges, then continue to whisk.

have you heard about our new cookbook?

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

looking for more pasta recipes? Here are a few of our favorite:

Serves: 4

Chili's Copycat Cajun Chicken Pasta Recipe

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 8 ounces penne pasta
  • 2 boneless skinless chicken breasts
  • 4 teaspoons cajun seasoning
  • 4 Tablespoons butter (divided)
  • 3 cups half and half
  • 1/2 teaspoon lemon pepper seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 tomatoes (diced)
  • 1/2 cup shredded Parmesan cheese


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



1808 cal


77 g


185 g


95 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

(Recipe adapted from

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

Print Friendly, PDF & Email

Comment on this Recipe

39 Responses to “Chili’s Copycat Cajun Chicken Pasta Recipe”

  1. Kristin
    I made this tonight for dinner. The sauce was so runny that it was like eating soup. There was also far too much sauce for the amount of pasta. Perhaps you should make a roue first by mixing in a few tablespoons of flour? Other than that problem, the meal itself was DELICIOUS. I'm definitely going to be making this one again! I will just have to experiment with the sauce to see what I can do about making it thicker.
  2. Kaitlan
    Just made this for dinner and it was amazinnng! I did make a small adjustment that may help those who are saything there is too much sauce or it wasnt thick enough... I used 16oz of heavy whipping cream inatead of half and half. And then after i mixed it with the pasta and chicken, I turned in the shredded parm. PERFECT. Thanks for sharing! Love the recipe!
  3. Made this tonight, and have to say pretty disappointed in how the sauce turned out :/ I wish I would have read the comments BEFORE I made it because it has great flavor, but I ended up straining out some of the sauce because it was more like noodles, chicken, and soup. Definitely going to give it a 2nd try sometime. Maybe using the whipping cream since I'm gluten free :) I haven't dabbled with flour thickening since I had to change my diet.
  4. Jasmine J
    Just finished making this for my boyfriend and I. We were so excited to finally make it but unfortunately the "sauce", like others said, was far too runny. What I did to fix this since I didn't have flour for a roux was put the sauce in the cooked noodles and heat until the sauce was bubbling in the bottom, stirring constantly. The noodles will absorb some of the sauce and help thicken it. I also used the entire box of penne however it's not necessary if you follow my instructions for thickening. After this the sauce was perfect! Hope this helps!!!! :)
  5. This pasta was awesome! I accidentally used Mrs Dash instead of lemon pepper (both yellow tops, similar color - oops) but flavor turned out perfect, I think I will make it that way again. My only complaint is the consistency of the sauce was literally like water. Next time I will add some flour or cheese to thicken up but definitely will make again. Thank you.
  6. This dish was great, although I had a problem with thin sauce, too. I dissolved about two teaspoons of corn starch in 1/4 cup of water and added to the sauce. Also added about 1/8 cup of parmesan. It took a lot of patience and stirring, but it was worth the effort.
  7. Loren
    Love this dish and so does the picky husband. A little hint about the sauce: The first time I made it I accidentally picked up the 16 oz half and half and it turned out perfect (though I did add a little splash of extra milk when I realized was short of 3 cups). I'm going to start getting the smaller half and half from now on. And like some if the other ladies said I also add some parmesean to the sauce.
  8. I made this last night and noticed that the sauce wasn't getting thick (didn't see the other comments until this morning). I kept reading the recipe over and over thinking I missed something :). I finally added some of the shredded parmesan to the sauce (just eyeballed the amount) and then it thickened up! It came out DELICIOUS!!!!
  9. Regina Knott
    This recipe is very similar to TGIFRIDAYS blackened chicken Alfredo. (I worked there MANY years ago) . I noticed some comments were concers about the thickness of the sauce. One trick would be to allow the sauce to reduce a little, allowing the water in the cream to evaporate; usually ends up being reduced by 1/3. Then remove the pan from the heat and add the Parmesan directly into the sauce, stirring until melted and semi-smooth. Pour over pasta and add additional Parmesan to taste. Add tomatoes and chicken and fresh ground pepper, (optional to taste) Sometimes I even add some sliced green onions to the dish. Yummy! Fresh Grated Parmesan is best for this dish because it hasn't been sprinkled with some type of preservative powder.
  10. Amber Vaughn
    Made this for dinner. I tweaked it a little bit , I added a package of cream cheese to the sauce and 1/3 cup of Parmesan cheese for extra thickness. This was a great hit, I always make fettuccine Alfredo so I figured I would tweak it with some of those steps after reading about other's having the meal come out to runny. Hope this helps. Will add this to my recipes!
  11. Willionaire
    My wife made this and it was great but the sauce was incredibly watery. So we found a good fix was to add about one and a half tbsp of flour to the drippings in the pan we cooked the chicken, and then we added the thin sauce to our makeshift roux. It thickened it up nicely and added all the flavor from the cajun chicken to the sauce itself.

Leave a Reply to Jessica

Click here to cancel reply.