This cajun chicken pasta is a lightened up version of Chili’s Cajun Chicken Pasta recipe-made right at home!!

Makes 6 servings

What ingredient do I need to make this Lightened Up Copycat Chili’s Cajun Chicken Pasta?

• Thinly cut skinless boneless chicken breasts-raw. If you can’t find thinly sliced chicken breasts-you may use regular sized chicken breasts and then cut them horizontal to make each them thinner. 
• Cajun seasoning-divided. You can use my homemade cajun seasoning that is listed in this recipe post below or you can use store bought.  
• Penne Pasta or Whole Wheat Penne Pasta– I like to use Barilla Plus Penne Pasta, Fiber Gourmet Penne
• Light butter– Any light butter would work. I use Land o’Lakes light butter made with canola oil. 
• Minced garlic– 3 cloves, minced 
• All purpose flour -used to thicken sauce
• Fat free half and half – I use Land O’ Lakes fat free half and half. If you can’t find fat free half and half you can use unsweetened almond milk or skim milk mixed with 1 Tbsp cornstarch
• Freshly grated parmesan cheese
• Kosher salt and black pepper– to taste
• Roma tomato– diced
• 2 green onion– chopped 

How do I make this Lightened Up Copycat Chili’s Cajun Chicken Pasta?

Season each chicken breast with 1 tsp of cajun seasoning. 

Spray a skillet generously with non stick cooking spray.

Cook chicken breasts in the until browned on each side until the chicken is no longer pink, this could take about 5-7 minutes per side.

Transfer the chicken to a plate to let it rest.

Cook the pasta in salted boiling water until al dente. Drain and set aside. 

In a medium saucepan melt light butter over medium heat. Add garlic and cook just until fragrant for about 30 seconds.

Whisk in flour and then gradually stir in half and half or unsweetened almond milk mixture.

Continue whisking for 2 minutes or until sauce starts to slightly thicken and comes to a boil. 

Reduce the heat to low. Gradually whisk in parmesan cheese, and continue whisking until sauce thickens.

Season with salt and pepper, to taste. Remove from heat. 

Slice grilled chicken breasts into thinly sliced pieces.

Pour alfredo sauce over the cooked pasta

Toss to combine. 

This dish is best served immediately.

The sauce will thicken as it cools. If needed, add additional milk to thin the sauce out. 

Divide the grilled chicken breast slices, chopped tomatoes, chopped green onion, and a pinch of cajun seasoning into 6 servings.

 

Ingredients:

• 1 lb. thinly cut skinless boneless chicken breasts, raw 
• 5 tsp Cajun seasoning, divided. You can use homemade* see below for ingredients or store bought 
• 10 oz. Penne Pasta or Whole Grain Penne Pasta- I like to use Barilla Plus Penne Pasta,or Fiber Gourmet Penne,
• 2 Tbsp light butter- I use Land o’Lakes light butter made with canola oil 
• 1 Tbsp minced garlic or 3 cloves, minced 
• 1 Tbsp all purpose flour 
• 3/4 cup fat free half and half or 3/4 cup unsweetened almond milk mixed with 1 Tbsp cornstarch
• 1/2 cup freshly grated parmesan cheese
• Kosher salt and black pepper, to taste
• 1 Roma tomato, diced 
• 2 green onion, chopped 

Cajun seasoning ingredients:

• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 2 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt

Directions : 

1. Season each chicken breast with 1 tsp of cajun seasoning. 
2. Spray a skillet generously with non stick cooking spray. Cook chicken breasts in the until browned on each side until the chicken is no longer pink, this could take about 5-7 minutes per side.
3. Transfer the chicken to a plate to let it rest.
4. Cook the pasta in salted boiling water until al dente. Drain and set aside. 
5. In a medium saucepan melt light butter over medium heat. Add garlic and cook just until fragrant for about 30 seconds. Whisk in flour and then gradually stir in half and half or unsweetened almond milk mixture.
6. Continue whisking for 2 minutes or until sauce starts to slightly thicken and comes to a boil. 
7. Reduce the heat to low. Gradually whisk in parmesan cheese, and continue whisking until sauce thickens. Season with salt and pepper, to taste. Remove from heat. 
8. Slice grilled chicken breasts into thinly sliced pieces.
9. Pour Alfredo sauce over the cooked  pasta and toss to combine. 
10. Evenly divided the grilled chicken breast pieces, chopped tomatoes, chopped green onion, and a pinch of cajun seasoning into 6 servings.

Makes 6 ( 1 and 1/4 cup pasta with sauce + 2 oz. grilled chicken) servings

7 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• See recipe card for smartpoint values.
• You will not use all of the homemade Cajun seasoning. Store leftover seasoning in an airtight container for another time. 
• Store leftovers in an airtight container for 3 to 4 days in the fridge-which means this is perfect for your weekly meal-prep!
• This dish is best served immediately. The sauce will thicken as it cools. If needed, add additional milk to thin the sauce out.