Description
Savor the rich flavors of Garlic Butter Chicken Bites paired with creamy, spicy Cajun pasta in this quick and easy 30-minute recipe. Perfectly seared chicken bites coated in a fragrant garlic butter sauce combined with a luscious Cajun-spiced Alfredo pasta make for a comforting and satisfying meal that serves four.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1.5 tbsp Cajun seasoning, or to taste
Cooking Fats and Flavorings
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
Sauce Ingredients
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 0.5 tsp salt, adjust to taste
- 0.25 tsp black pepper, adjust to taste
Pasta
- 12 oz twisted pasta (rotini or fusilli)
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels to remove excess moisture, then cut into bite-sized pieces. Season the chicken pieces evenly with Cajun seasoning to infuse them with a spicy, zesty flavor.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook them until they are golden brown and cooked through, about 5-7 minutes, turning occasionally to ensure even searing. Remove the chicken from the skillet and set aside.
- Sauté Garlic in Butter: Lower the heat to medium, then add 4 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden, taking care not to burn the garlic.
- Create the Cream Sauce: Pour in 2 cups of heavy cream and bring to a gentle simmer. Stir occasionally as the cream warms up, then gradually add the 1 cup of freshly grated Parmesan cheese along with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add 12 ounces of twisted pasta (rotini or fusilli) and cook according to package instructions until al dente, typically 8-10 minutes. Reserve about ½ cup of pasta water before draining the pasta.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the creamy Cajun sauce. Toss to coat the pasta evenly, adding reserved pasta water a little at a time if the sauce needs loosening to achieve a silky consistency.
- Add Chicken Back: Return the seared chicken bites to the skillet with the pasta and sauce. Stir gently to warm the chicken through and combine all flavors thoroughly, allowing the sauce to cling to the chicken and pasta.
- Garnish and Serve: Sprinkle 2 tablespoons of freshly chopped parsley over the dish for a pop of color and fresh flavor. Serve hot and enjoy the rich, spicy, and creamy Garlic Butter Chicken Bites with Cajun pasta.
Notes
- Use boneless, skinless chicken thighs for a juicier, more flavorful result, or breasts for a leaner option.
- Adjust the Cajun seasoning to your preferred spice level, adding more for extra heat or less for a milder dish.
- Reserve some pasta water to adjust the sauce consistency without diluting the flavors.
- Freshly grated Parmesan cheese melts better and imparts a richer flavor compared to pre-grated options.
- For a lighter version, substitute heavy cream with half-and-half or a mix of milk and cream, though the sauce will be less rich.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent the sauce from separating.
