Parmesan Garlic Spaghetti

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.

Original Recipes From >>> damndelicious.net

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