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


  • 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


  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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