Description
This Juicy Garlic-Parmesan Chicken Bites in Cajun Alfredo Bliss is a rich, flavorful dish featuring tender chicken thighs seared and simmered in a creamy Cajun-spiced Alfredo sauce, complemented by sun-dried tomatoes and served alongside perfectly al dente pappardelle pasta and charred broccolini. A delightful fusion of zesty Cajun seasoning and classic Italian flavors, this recipe is perfect for a comforting yet elegant meal ready in 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 1 lb Boneless Skinless Chicken Thighs (or chicken breasts if preferred)
- 3 cloves Garlic, minced (fresh for aromatic depth)
- 1 tbsp Cajun Seasoning (adjust to taste)
- Salt and Pepper, to taste
Cooking Fats
- 2 tbsp Olive Oil (for sautéing)
- 1 tbsp Butter (for richness)
Sauce
- 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)
Pasta and Vegetables
- 8 oz Pappardelle Pasta (or fettuccine/linguine as alternatives)
- 1 bunch Broccolini (substitute with broccoli or asparagus if preferred)
Garnish
- 1/4 cup Fresh Parsley, chopped (for color and freshness)
Instructions
- Prepare Chicken: Cut the chicken thighs into bite-sized pieces and toss them thoroughly with Cajun seasoning, salt, and pepper to evenly coat the meat with spices.
- Sear Chicken: Heat a skillet over medium-high heat and add olive oil and butter. Once hot, add the seasoned chicken pieces and sear for 6-8 minutes until golden brown and fully cooked through.
- Sauté Garlic: Add the minced garlic to the skillet with the chicken and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Create Sauce: Pour in the heavy cream into the skillet and bring it to a gentle simmer. Gradually stir in the grated Parmesan cheese, mixing continuously until the sauce becomes smooth and creamy.
- Incorporate Sun-Dried Tomatoes: Add the chopped sun-dried tomatoes into the simmering sauce and let it cook for 2-3 minutes to meld the flavors.
- Cook Pasta: Meanwhile, bring a pot of salted water to a boil. Cook the pappardelle pasta until al dente, about 8-10 minutes depending on package instructions. Reserve 1 cup of pasta water before draining the pasta.
- Char Broccolini: Grill or sauté the broccolini in a skillet for 4-5 minutes until bright green and slightly charred for added flavor and texture.
- Combine Ingredients: Add the cooked pasta to the skillet with the chicken and sauce. Stir to combine well and adjust the sauce’s consistency by adding reserved pasta water a little at a time as needed.
- Serve: Plate the creamy Cajun chicken pasta with a side of charred broccolini and garnish generously with freshly chopped parsley for a fresh, vibrant finish.
Notes
- Swap chicken thighs with chicken breasts for a leaner option, though thighs offer more juiciness.
- Cajun seasoning can be adjusted to control the heat level or substituted with another preferred spice blend.
- Using freshly grated Parmesan cheese enhances the creaminess and flavor of the sauce significantly.
- Sun-dried tomatoes add a sweet and umami contrast; if unavailable, roasted red peppers can be a good substitute.
- Reserve pasta water is crucial for adjusting the sauce thickness and helping it cling to the pasta.
- Broccolini can be substituted with broccoli or asparagus based on availability or preference.
