Description
Indulgent Crispy Parmesan Chicken Bites served with a smoky Cajun Alfredo sauce over your choice of fettuccine or rigatoni pasta, creating a rich, flavorful, and crispy dish perfect for a comforting meal.
Ingredients
Scale
Chicken Bites
- 1 lb Boneless Skinless Chicken (Chicken thighs can be used for more flavor)
- 2 large Eggs (Acts as a binding agent for the breading)
- 1 cup All-Purpose Flour (Substitute with gluten-free flour if needed)
- 1 cup Panko Bread Crumbs (Creates a light, ultra-crispy texture)
- 1 cup Grated Parmesan Cheese (Freshly grated is recommended)
- 1 tsp Garlic Powder (Enhances the overall flavor profile)
- 1 tsp Paprika (Adds subtle smokiness)
- Vegetable Oil (for frying)
- Salt to taste (For seasoning)
Smoked Cajun Alfredo Sauce
- 4 tbsp Butter (Forms the rich base of the sauce)
- 1 cup Heavy Cream (Creates a creamy texture)
- 2 tbsp Cajun Seasoning (Imparts zesty, spicy notes)
- 1 tsp Garlic Powder
- 1 cup Shredded Smoked Gouda or Smoked Cheddar (Feel free to swap with other cheeses)
- Additional Parmesan Cheese (optional, for richness)
Pasta and Garnish
- 8 oz Fettuccine or Rigatoni Pasta (Feel free to substitute with zoodles for a lighter option)
- 2 tbsp Fresh Parsley (Optional garnish)
Instructions
- Prepare the Chicken: Cut boneless skinless chicken into bite-sized chunks, roughly 1 to 2 inches each. Set aside and preheat the oil to 350°F (175°C).
- Set Up the Breading Station: Whisk the eggs in one bowl. In a second bowl, mix the all-purpose flour with garlic powder and paprika. In a third bowl, combine panko breadcrumbs with grated parmesan cheese.
- Dredge the Chicken: Coat each chicken piece first in the seasoned flour mixture, then dip into the whisked eggs, and finally roll in the panko-parmesan mixture, pressing firmly to ensure a thick, even coating.
- Fry the Chicken Bites: Carefully fry the breaded chicken pieces in hot vegetable oil at 350°F for 3-4 minutes on each side or until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or rigatoni and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and set aside.
- Make the Alfredo Sauce: In a saucepan, melt butter over medium heat. Stir in the Cajun seasoning and garlic powder, cooking briefly to release the flavors. Slowly add heavy cream and bring to a gentle simmer, stirring occasionally.
- Incorporate the Cheese: Whisk in shredded smoked gouda until fully melted and smooth. Add extra parmesan cheese if desired for a richer flavor and continue stirring until the sauce is creamy and well combined.
- Combine Pasta and Sauce: Add the drained pasta to the sauce and toss thoroughly to ensure each strand or piece is evenly coated with the smoky Cajun Alfredo sauce.
- Serve and Garnish: Plate the creamy pasta, top generously with the crispy parmesan chicken bites, and sprinkle with chopped fresh parsley and additional parmesan cheese if desired. Serve immediately for best texture and flavor.
Notes
- For extra crispy chicken, double-dip the chicken pieces through the egg and breadcrumb mixture.
- Chicken thighs can be used instead of breasts for juicier meat with more flavor.
- Use freshly grated parmesan cheese for the best texture and flavor in the breading and sauce.
- Adjust Cajun seasoning amount to suit your spice tolerance.
- Substitute pasta with zucchini noodles (zoodles) for a lower-carb option.
- Maintain oil temperature to ensure crispy chicken — too low will absorb oil, too high will burn the coating.
