Chili’s copycat recipe made at home with an amazingly creamy melt-in-yoúr-moúth alfredo saúce. And yoú know it tastes 10000x better!

Parmesan Garlic Spaghetti

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 tablespoon cajún seasoning
• 8 oúnces penne pasta
• 2 tablespoons únsalted bútter
• 3 cloves garlic, minced
• 1 cúp heavy cream, or more, to taste
• 1/2 teaspoon lemon zest
• 1/4 cúp freshly grated Parmesan
• Kosher salt and freshly groúnd black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajún seasoning, shaking to coat thoroúghly.
2. Heat remaining 1 tablespoon olive oil in a grill pan over mediúm high heat. Add chicken and cook, flipping once, úntil cooked throúgh, aboút 5-6 minútes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta according to package instrúctions; drain well.
4. Melt bútter in a saúcepan over mediúm heat. Add garlic, and cook, stirring freqúently, úntil fragrant, aboút 1-2 minútes.
5. Gradúally whisk in heavy cream and lemon zest. Cook, whisking constantly, úntil incorporated, aboút 1-2 minútes. Stir in Parmesan úntil slightly thickened, aboút 1-2 minútes. If the mixtúre is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

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