Chili's Copycat Cajun Chicken Pasta Recipe (2024)

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1. Eric Pepple says:

   Love the look of this pasta, love the spice as well. Definitely giving this a try!

   Happy Blogging!
   Happy Valley Chow

2. Chrissy Farnan says:

   I made this for dinner tonight and it was a HIT!! so flavorful and delicious!! Thanks you for sharing.

   Chrissy

3. Chandra Sirois says:

   I Love a good Copy Cat!!! Thanks for sharing on Show Me Your Plaid Monday's!!!

4. Ann Cser says:

   I made this for dinner tonight and it was delicious!!! Although, the sauce was more like soup than a pasta sauce. I will need to use something to thicken it up a bit.

5. Sarah says:

   I agree. It was tasty, but the sauce was literally like water. My boyfriend was excited for this and was quite disappointed in the sauce. I'd make it again, only if I could thicken it up...

6. Jessica says:

   I just made it too and the sauce was so runny. Would love to know how to thicken it!

7. Kimbumberly says:

   My husband made this a couple weeks ago and it is by far my favorite meal ever. He is making it again tonight and I cannot wait. He had no problems with the sauce...it was perfect.

8. Kristin says:

   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.

9. Teresa says:

   My sauce was runny like water too. If someone has figured out how to thicken it, PLEASE SHARE!!

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   THE BEST Chili Recipe on the Planet!

10. Mercedes says:

    Mine was always i very watery! I added some flour and i also added some shredded Parmesan cheese to the sauce and when it melted it helped thicken! Also very tasty!

11. Ann Cser says:

    I made this again, but I made a roux and it turned out much better.

12. Jessica says:

    absolutly delisious dish i would just recomend adding flour sauce is thin i added a little at a time till i got the consistance i liked :)

13. Kaitlan says:

    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!

14. Lauren Smith says:

    The same thing happen to me.. I don't know where I went wrong.

15. Amber says:

    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.

16. Jasmine J says:

    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!!!! :)

17. Paige says:

    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.

18. Cheri says:

    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.

19. Lucy says:

    I make this a lot but just use a jar of alfredo sauce. Much easier.

20. Michelle says:

    Just mix in a tbsp of flour thats been stirred into a couple tbsp of water, add more parmesan and its perfect sauce

21. Carly says:

    I had the same problem. You need to melt the butter first, then sprinkle in a few tablespoons of flour and whisk it till it's bubbly. Then slowly add the milk, about a half a cup at a time, and keep whisking until it turns into a thick creamy sauce.

22. Loren says:

    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.

23. Corey says:

    To thicken the sauce use heavy cream instead of half&half and simmer it over roughly medium heat for a while while stirring. That seems to work for me.

24. Theresa says:

    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!!!!

25. Maria says:

    The sauce is great used the butter and made a rue before adding the half and half. So yummy! I also didn't have cajun seasoning so I made one. It came out so yummy! Me and my bf loved it!!

26. Regina Knott says:

    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.

27. brielle hackler says:

    I just made this and it is delicious. I did notice that the sauce was very liquid-like instead of a traditional sauce, so I added some corn starch to it and it thickened perfectly

28. Amber Vaughn says:

    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!

29. Brian Browning says:

    The sauce did turn out like water so I put some parmasean cheese in it and cooked it a bit longer to thicken it up. Worked great.

30. Ashley says:

    WHAT A WASTE!! I wasted two chicken breasts, almost a whole thing of half & half, tons of seasonings.... this was literally white water with noodles and chicken. So disappointed!

31. bria says:

    you should reaally include a way in this recipe to thicken the sauce. weve all made it and its as runny as soup.

32. Lorene Fairchild says:

    I used a jar of Alfredo sauce in place of the cream. It worked great and the sauce had the right consistency.

33. donat kentang empuk says:

    look so yummyi'm hungry

34. Willionaire says:

    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.

35. Kelinci says:

    Look delicious!i am going to make this chicken pasta for my mom :)

36. K says:

    Just add flour to the butter after it melts then add half n half. That's what I did.

37. trisha says:

    what does the hal and half consit of

38. Tanya says:

    I added flour after it started boiling because it was so thin, still turned out ok. Next time I’ll add flour to butter before adding rest of ingredients. But it is delicious.

39. Krista Holsen says:

    It had absolutely no flavor, had no spicy to it and I just ended up having to mess with it until it tasted alright.

40. Abby says:

    What size giants are you feeding? This serves way more than any 4 people I know. Was there a typo?