Copycat Restaurant Recipes
Copycat TGI Fridays Cajun Chicken Pasta Recipe
Recreate the signature restaurant favorite with this creamy, spicy, and incredibly satisfying pasta dish. Tender blackened chicken meets a rich parmesan cream sauce and al dente fettuccine for the ultimate weeknight indulgence that tastes just like the original.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
- Per serving
- 780 kcal
Method
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
While the pasta cooks, place the chicken breasts in a bowl and coat them thoroughly with the Cajun seasoning on both sides.
Melt the butter in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until blackened and cooked through. Remove chicken from the skillet and set aside to rest for 5 minutes before slicing into strips.
In the same skillet, add the sliced red and green bell peppers, mushrooms, and half of the green onions. Sauté for 3-4 minutes until the vegetables are slightly softened.
Pour the heavy cream into the skillet with the vegetables. Bring to a gentle simmer and let it reduce for 2-3 minutes.
Stir in the parmesan cheese until the sauce is smooth and thickened. If the sauce is too thick, add a splash of the reserved pasta water.
Add the cooked fettuccine and sliced chicken back into the skillet. Mix well to coat everything in the sauce.
Garnish with the remaining green onions and extra parmesan if desired.
Notes
For an extra kick, add a pinch of cayenne pepper to the cream sauce.
Don't overcook the chicken; use a meat thermometer to ensure it reaches exactly 165°F (74°C) to keep it juicy.
Use freshly grated parmesan cheese rather than the bottled kind for a much smoother, restaurant-quality sauce melt.
Resting the chicken before slicing ensures the juices stay inside the meat rather than running out on the cutting board.
