Delicious spicy chicken pasta that tastes just like Chili's!
Course: Main Course
4chicken breasts(can also use tenderloins)
1jarAlfredo pasta sauce (I like Ragu brand for this)
1 15 oz. canRotel diced tomatoes(use the spicy if you like things super hot)
8ozpenne or farfalle pasta
1/4cupBadia cajun seasoning
2tbsp vegetable oil
1/4cupgrated Parmesanfor garnish if desired
Chop chicken breasts into small strips or chunks
Start cooking pasta according to package instructions (you can be cooking the pasta while you saute the chicken)
In a ziploc bag, toss chopped chicken breasts with olive oil and Badia seasoning till well coated
Heat 2 tbsp vegetable oil in skillet. When hot, toss in coated chicken and cook till done, about 5-6 minutes per side. I actually use a lot more oil than this as you don't want the seasoning to stick, but it's down to you.
When done, take the chicken out of pan, drain any excess oil and pour the jar of Alfredo sauce into the pan. Heat on low till warm. The chicken seasoning will mix in with the Alfredo.
Drain can of Rotel tomatoes, add once sauce is heated through.
Add chicken back into the sauce, stir lightly to mix and coat.
Serve hot over pasta
The key to this recipe is the Badia cajun seasoning. It has to be Badia or it will be too salty. This is a spicy recipe, you can use the Spicy Rotel tomatoes if you like it super hot. Simple and quick!