Description
Delicious and indulgent Garlic-Parmesan Chicken Bites cooked in a creamy Cajun Alfredo sauce, served over tender pappardelle pasta and accompanied by perfectly charred broccolini. This hearty yet refined dish balances spicy, creamy, and fresh flavors in just 30 minutes.
Ingredients
Scale
Chicken and Sauce
- 500 g Boneless Skinless Chicken Thighs, cut into bite-sized pieces
- 2 cloves Garlic, minced
- 1 tbsp Cajun Seasoning
- Salt and Pepper, to taste
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 cup Heavy Cream
- 0.5 cup Grated Parmesan Cheese
- 0.33 cup Chopped Sun-Dried Tomatoes
Pasta and Vegetables
- 250 g Pappardelle Pasta
- 1 bunch Broccolini
- Olive Oil, for tossing broccolini
- Salt and Pepper, for seasoning broccolini
Garnish
- 2 tbsp Chopped Fresh Parsley
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken thighs into bite-sized pieces, then season them evenly with Cajun seasoning, salt, and pepper to add heat and flavor.
- Sear the Chicken: Heat olive oil and butter in a skillet over medium-high heat. Add the seasoned chicken pieces and sear them for 8 to 10 minutes until golden brown and cooked through, ensuring a flavorful crust.
- Sauté Garlic and Create Sauce: Add minced garlic to the skillet and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened, cooking for 2 to 3 minutes.
- Incorporate Sun-Dried Tomatoes: Stir the chopped sun-dried tomatoes into the sauce and let it simmer for another 3 to 4 minutes to meld the flavors and enhance the sauce’s sweetness and tang.
- Cook the Pasta: Boil a large pot of salted water. Add the pappardelle pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining to adjust sauce consistency later.
- Prepare the Broccolini: Toss broccolini with olive oil, salt, and pepper. Grill or sear on medium-high heat for 5 to 7 minutes until it turns bright green and develops a subtle char.
- Combine and Adjust the Sauce: Return the seared chicken to the creamy sauce. Add the cooked pappardelle and toss well to combine. Use reserved pasta water to thin the sauce as needed for an ideal consistency.
- Serve and Garnish: Plate the garlic-parmesan chicken bites with creamy Cajun Alfredo sauce alongside the charred broccolini. Sprinkle chopped fresh parsley on top to finish the dish with a burst of freshness and color.
Notes
- You can substitute chicken breasts for a leaner variation, but stay attentive to cooking time to avoid dryness.
- Freshly grated Parmesan cheese significantly enhances the flavor and texture of the sauce compared to pre-grated.
- Adjust the amount of Cajun seasoning to control the spice level according to your preference.
- Reserve pasta water is essential to adjust the sauce consistency without diluting flavor.
- Broccolini can be swapped with regular broccoli if unavailable.
- Serving with crusty bread can help soak up the delicious Cajun Alfredo sauce.
