Description
Delicious Garlic Chicken Bites paired with a creamy Cajun Spinach Artichoke Alfredo Pasta. Tender chicken coated in crunchy panko and Cajun spices, fried to perfection and served atop rich, cheesy Alfredo pasta infused with fresh spinach and artichokes. A perfect blend of bold flavors and creamy textures ideal for a comforting dinner.
Ingredients
Scale
Chicken Bites
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 cup panko breadcrumbs
- 2 tablespoons Cajun seasoning (divided)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Alfredo Sauce and Pasta
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 cup canned or jarred artichoke hearts, drained and chopped
- 8 oz fettuccine or linguine
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. Season with salt, pepper, one tablespoon of Cajun seasoning, and the minced garlic, ensuring each piece is well-coated.
- Coat Chicken in Breadcrumbs: Dredge each seasoned chicken bite in panko breadcrumbs to create a crispy outer layer when cooked.
- Fry the Chicken: Heat olive oil in a skillet over medium-high heat. Fry the chicken bites until they turn golden brown and are cooked through, then remove from the skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine or linguine until al dente, then drain the pasta while reserving half a cup of the pasta cooking water for later use.
- Sauté Vegetables: In the same skillet used for the chicken, melt the butter. Add garlic, fresh spinach, and chopped artichoke hearts. Sauté until the spinach is wilted and the vegetables are tender.
- Make the Alfredo Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and the remaining tablespoon of Cajun seasoning. Let the sauce simmer until it thickens to a creamy consistency.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
- Serve: Plate the creamy Cajun spinach artichoke Alfredo pasta, then top with the crispy garlic chicken bites. Garnish with extra Parmesan cheese or a sprinkle of Cajun seasoning as desired.
Notes
- For a spicier dish, increase the Cajun seasoning to taste.
- Use chicken thighs for juicier bites or breasts for leaner bites.
- Reserve pasta water helps to loosen the sauce without diluting flavor.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
- Ensure the chicken is cooked through before removing to avoid undercooking.
