Creamy Cajun Chicken Pasta
Who didn’t love a good plate of Cajun Chicken Pasta from a Chili’s Bar & Grill once in awhile, right?
It’s a staple here in Oklahoma, but it’s lost its luster the last few years I’ve visited, much like all things do.
I’ve been re-creating this childhood favorite a lot lately in my house and it’s always a hit.
Utensils you will need: Kitchen Mallet and a Grill
Here’s what you need:
1 small shallot - chopped fine
4 gloves garlic - pressed
1/2 cup dry white white - such as Sauvignon Blanc (you can also use chicken broth)
1 Tbsp butter
1 Tbsp Olive Oil
1 box penne pasta (this time I used ziti because it was on sale)
2 large boneless, skinless chicken breasts
1/2 cup heavy cream
1 cup grated parmesan cheese
1 Tbsp fresh Parsley - chopped
Slap Yo’ Mama Cajun Seasoning
Salt & Pepper
Set a pot of water to boil the pasta and add a generous amount of salt to the water.
Trim the fat from the chicken breasts and place them in a plastic wrap. Use a kitchen mallet and pound them out until they are even thickness. This will ensure that they cook evenly and don’t burn on the grill.
Fire up your grill and set it to medium-high heat.
Season the chicken on both sides of the breast with the seasoning and salt & pepper. (I didn’t add a measurement in the ingredients because this seasoning really has to be added to taste. It’s spicy and has a lot of kick. I generally season the chicken pretty well, but I don’t load them up. )
In a large skillet, heat the butter and oil over medium high heat, just until the butter is melted and the fat from the butter begins to “crackle.”
Add the shallot and reduce the heat to medium and sauté.
When the shallots are slightly browned, add the garlic.
Sauté a minute or two, without burning the garlic and then slowly add in the wine or chicken broth to deglaze your pan. Make sure you scrape the pan to get all the lovely flavor bits off the bottom.
Season the wine and onion/garlic mixture with a decent amount of the cajun spice, salt and pepper and then allow to reduce down, stirring occasionally.
Add your chicken to the grill.
By now your pot should be boiling so add your noodles.
When the wine sauce is reduced down by half, it will be thick and brown, add in the heavy cream and bring to a boil, then immediately reduce the heat and let it simmer.
Keep stirring your wine sauce and keep an eye on the chicken on the grill. After about 5-6 minutes on the first side, flip the chicken.
When your chicken is done (5-6 more minutes), remove from the grill and allow to rest for 2-3 minutes.
Check your noodles, they should be al dente (just slightly firm when you bite them) and add them to the sauce.
Add the parmesan cheese and stir to coat the noodles.
Slice the chicken against the grain and place it atop the pan of pasta.
Sprinkle on some parsley and a little extra parmesan and serve!