why make this recipe
Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists is a delicious dish that combines crispy chicken with a creamy Alfredo sauce. The spices and flavors come together to create a tasty meal that’s perfect for families or gatherings. It’s easy to make and sure to impress anyone who tries it.
how to make Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists
Ingredients:
- 5 pounds chicken breast or thighs, cubed
- 2 tablespoons olive oil
- 5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 5 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 2 tablespoons butter
- 3 cloves garlic, minced
- 5 cups heavy cream
- 1 cup grated Parmesan cheese
- 5 teaspoons Cajun seasoning
- 5 teaspoons salt
- 5 teaspoons black pepper
- 12 ounces rotini pasta
- 1 cup roasted corn kernels (fresh, canned, or frozen)
- 2 tablespoons fresh chopped parsley
Directions:
- Toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, cayenne, and black pepper. Let marinate for at least 10 minutes.
- Cook the rotini pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- In a hot skillet over medium-high, sear chicken until deeply browned and cooked through, about 6–8 minutes. Set aside.
- In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a light simmer. Stir in Parmesan, Cajun seasoning, salt, and black pepper.
- Let the sauce thicken slightly, then stir in the roasted corn.
- Add the cooked pasta to the sauce and toss until well coated. Add a splash of pasta water if needed.
- Serve the pasta topped with the crispy chicken and garnish with parsley.
how to serve Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists
Serve this dish hot. You can place the pasta on a large serving dish and top it with the crispy chicken bites. Sprinkle some extra parsley on top for a fresh look. This meal goes well with a simple salad or some garlic bread on the side.
how to store Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists
Store any leftovers in an airtight container in the refrigerator. The dish will stay good for about 3 days. When you are ready to enjoy leftovers, you can reheat them in the microwave or on the stovetop. If the sauce thickens too much, add a splash of milk or cream while reheating.
tips to make Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists
- Make sure to marinate the chicken for at least 10 minutes to get the best flavor.
- Use fresh garlic for a richer taste.
- Adjust the amount of cayenne pepper based on your spice preference.
- If you like more veggies, consider adding some spinach or bell peppers to the pasta.
variation
You can change the type of pasta to your favorite kind, like penne or fettuccine. For a lighter version, you can use grilled chicken instead of crispy chicken bites. You can also replace the heavy cream with a lower-fat alternative, but keep in mind it may alter the creaminess of the sauce.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, just make sure to thaw it completely before cooking.
2. What can I substitute for heavy cream?
You can use half-and-half or a dairy alternative like coconut cream for a lighter option, but the sauce may not be as thick.
3. Can I make this dish ahead of time?
You can prepare the chicken and sauce in advance and store them separately. Just cook the pasta fresh when you’re ready to serve.
Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists
A delicious dish featuring crispy chicken combined with a creamy Alfredo sauce and roasted corn, perfect for families or gatherings.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 5 pounds chicken breast or thighs, cubed
- 2 tablespoons olive oil
- 5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 5 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 2 tablespoons butter
- 3 cloves garlic, minced
- 5 cups heavy cream
- 1 cup grated Parmesan cheese
- 5 teaspoons Cajun seasoning
- 5 teaspoons salt
- 12 ounces rotini pasta
- 1 cup roasted corn kernels (fresh, canned, or frozen)
- 2 tablespoons fresh chopped parsley
Instructions
- Toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, cayenne, and black pepper. Let marinate for at least 10 minutes.
- Cook the rotini pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- In a hot skillet over medium-high, sear chicken until deeply browned and cooked through, about 6–8 minutes. Set aside.
- In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a light simmer. Stir in Parmesan, Cajun seasoning, salt, and black pepper.
- Let the sauce thicken slightly, then stir in the roasted corn.
- Add the cooked pasta to the sauce and toss until well coated. Add a splash of pasta water if needed.
- Serve the pasta topped with the crispy chicken and garnish with parsley.
Notes
Marinate the chicken for at least 10 minutes for the best flavor. Use fresh garlic for a richer taste. Adjust the cayenne pepper according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Cajun
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg