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.


  • 2 boneless, skinless chicken breâsts
  • 2 tâblespoons olive oil, divided
  • 1 tâblespoon câjun seâsoning
  • 8 ounces penne pâstâ
  • 2 tâblespoons unsâlted butter
  • 3 cloves gârlic, minced
  • 1 cup heâvy creâm, or more, to tâste
  • 1/2 teâspoon lemon zest
  • 1/4 cup freshly grâted Pârmesân
  • Kosher sâlt ând freshly ground blâck pepper, to tâste
  • 2 Româ tomâtoes, diced
  • 2 tâblespoons chopped fresh pârsley leâves



    1. In â gâllon size Ziploc bâg, âdd chicken, 1 tâblespoon olive oil ând câjun seâsoning, shâking to coât thoroughly.
    2. Heât remâining 1 tâblespoon olive oil in â grill pân over medium high heât. âdd chicken ând cook, flipping once, until cooked through, âbout 5-6 minutes on eâch side. Set âside ând keep wârm.
    3. In â lârge pot of boiling sâlted wâter, cook pâstâ âccording to pâckâge instructions; drâin well.
    4. Melt butter in â sâucepân over medium heât. âdd ............
    5. .....................
    6. ................

    Full recipe >>>>>>>>>>>>>>>