Description
Savor the rich and flavorful Juicy Garlic-Parmesan Chicken Bites served in a creamy Cajun Alfredo sauce with tender pappardelle pasta and charred broccolini. This 30-minute recipe offers a perfect balance of spicy, savory, and cheesy elements for a comforting and elegant dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 lb Boneless Skinless Chicken Thighs (Swap with chicken breasts if preferred)
- 3 cloves Garlic (Minced) (Fresh garlic adds aromatic depth)
- 1 tbsp Cajun Seasoning (Adjust based on heat tolerance)
- 2 tbsp Olive Oil (Used for sautéing)
- 1 tbsp Butter (Enhances flavor and richness)
- to taste Salt and Pepper (Essential seasonings)
Sauce and Pasta
- 1 cup Heavy Cream (Can substitute with half-and-half)
- 1 cup Grated Parmesan Cheese (Freshly grated for best flavor)
- 1/2 cup Sun-Dried Tomatoes (Chopped) (Adds sweetness and umami)
- 8 oz Pappardelle Pasta (Try fettuccine or linguine for variety)
Vegetables and Garnish
- 1 bunch Broccolini (Substitute with broccoli or asparagus if preferred)
- 1/4 cup Fresh Parsley (Chopped) (For a touch of color and freshness)
Instructions
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces and toss them thoroughly with Cajun seasoning, salt, and pepper to ensure every piece is well-coated with flavor.
- Sear the Chicken: Heat a skillet over medium-high heat and add olive oil and butter. Once melted and hot, add the chicken pieces and sear them for 6-8 minutes until they develop a golden-brown crust and are cooked through.
- Sauté the Garlic: Add the minced garlic to the skillet with the chicken and sauté for about 1 minute, stirring constantly to release its aroma without burning.
- Make the Alfredo Sauce: Pour in the heavy cream and bring it to a gentle simmer over medium heat. Slowly add the grated Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and allow the sauce to simmer for an additional 2-3 minutes, blending the flavors together.
- Cook the Pasta: In a large pot of salted boiling water, cook the pappardelle pasta until al dente, about 8-10 minutes, or according to package instructions. Before draining, reserve 1 cup of the pasta cooking water.
- Char the Broccolini: While the pasta cooks, either grill or sauté the broccolini in a skillet for 4-5 minutes until it’s brightly green and slightly charred for an extra depth of flavor.
- Combine Pasta and Sauce: Add the cooked pasta and chicken with sauce into the skillet, tossing everything together gently. Adjust the sauce consistency by adding reserved pasta water a little at a time until perfectly creamy.
- Serve and Garnish: Plate the pasta and chicken mixture alongside the charred broccolini and sprinkle chopped fresh parsley over the top for a fresh, vibrant finish.
Notes
- Chicken breasts can be used as a leaner substitute for thighs but may require shorter cooking time to avoid drying out.
- Adjust the amount of Cajun seasoning to controlling the heat level of the dish.
- Sun-dried tomatoes add a sweet and tangy contrast; use oil-packed for extra flavor or dry-packed for less oil content.
- Reserve pasta water is key to adjusting sauce consistency and helping it adhere to the pasta.
- Char broccolini carefully to avoid burning; aim for a bright green color and slightly softened texture.
