Ingredients
Scale
- 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