Description
This Garlic Butter Chicken Bites with Spicy Cajun Alfredo Twisted Pasta is a flavorful and creamy dish combining tender seared chicken bites with spicy Cajun-seasoned Alfredo sauce and perfectly cooked rotini pasta. Ready in just 40 minutes, it’s an easy and delicious meal that balances rich garlic butter, smoky Cajun spices, and cheesy Parmesan for a satisfying weeknight dinner.
Ingredients
Scale
Chicken Bites
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 2 teaspoons Cajun seasoning, divided
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Pasta and Sauce
- 12 ounces rotini or fusilli pasta, dry
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup reserved pasta water, as needed
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water before draining the pasta.
- Prepare the Chicken: While the water is heating, pat the chicken pieces dry with a paper towel. Toss them in 1 tablespoon olive oil, 1 teaspoon Cajun seasoning, kosher salt, and black pepper until evenly coated.
- Sear the Chicken: Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook without stirring for 2-3 minutes until golden, then flip and cook another 3-4 minutes until cooked through. Remove chicken from skillet and set aside on a plate.
- Sauté Garlic: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet and let it melt. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Make Cajun Alfredo Sauce: Pour in the heavy cream and add the remaining 1 teaspoon of Cajun seasoning. Simmer gently for 2-3 minutes, scraping any browned bits off the bottom of the skillet to deepen the flavor.
- Add Parmesan Cheese: Stir freshly grated Parmesan cheese into the cream mixture until the sauce is smooth and creamy. If the sauce becomes too thick, add reserved pasta water a little at a time to loosen it to desired consistency.
- Toss Pasta and Chicken: Return the drained pasta and cooked chicken bites to the skillet. Toss everything together until the pasta is glossy and coated evenly with the sauce.
- Finish and Serve: Sprinkle with chopped fresh parsley and, if desired, red pepper flakes for extra heat. Serve immediately while hot for the best flavor and texture.
Notes
- You can substitute rotini with fusilli or other short pasta shapes that hold sauce well.
- Adjust Cajun seasoning and red pepper flakes to your preferred spice level.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- Make sure not to overcook the chicken to keep it juicy and tender.
