Description
This Indulgent Tuscan Garlic Chicken Bites with Sun-Dried Tomato Cajun Alfredo Pasta is a creamy, flavorful dish that combines tender Cajun-seasoned chicken with a rich sun-dried tomato Alfredo sauce. Paired with fusilli pasta, this meal offers a comforting blend of zesty, savory, and tangy notes perfect for a satisfying dinner in just 30 minutes.
Ingredients
Scale
Chicken Bites
- 1 pound Chicken Breasts, cut into bite-sized pieces
- 2 tablespoons Cajun Seasoning
- Salt, to taste
- Black Pepper, to taste
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
Pasta & Sauce
- 8 ounces Fusilli or Rotini Pasta (any pasta shape can be used)
- 4 cloves Garlic, minced (fresh preferred)
- 1 cup Sun-Dried Tomatoes
- 1 cup Heavy Cream (can use half-and-half or non-dairy cream)
- 1/2 cup Parmesan Cheese, grated
Garnish
- 1/4 cup Fresh Parsley, chopped
Instructions
- Season the Chicken: Begin by seasoning the bite-sized chicken pieces evenly with Cajun seasoning, salt, and black pepper to ensure a flavorful base.
- Sauté the Chicken: Heat olive oil and butter together in a skillet over medium-high heat. Add the seasoned chicken and sauté until the pieces are golden brown and fully cooked, about 5-7 minutes. Remove chicken from skillet and set aside.
- Cook the Pasta: Boil salted water in a large pot. Cook fusilli or rotini pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.
- Prepare the Sauce: In the same skillet used for the chicken, sauté the minced garlic until fragrant, approximately 1 minute. Add sun-dried tomatoes and pour in the heavy cream. Let the mixture simmer gently for 5 minutes to meld the flavors.
- Add Cheese and Adjust Sauce: Whisk in the grated Parmesan cheese until the sauce thickens. If the sauce is too thick, gradually add the reserved pasta water to reach the desired consistency.
- Combine Pasta and Chicken: Return the cooked chicken to the skillet along with the drained pasta. Toss everything together thoroughly to coat the pasta and chicken in the creamy sun-dried tomato Cajun Alfredo sauce. Heat through for 1-2 minutes.
- Garnish and Serve: Sprinkle freshly chopped parsley over the pasta for freshness and color. Serve the dish hot alongside garlic bread or a Caesar salad for a complete meal.
Notes
- You can substitute half-and-half or a non-dairy cream alternative if you prefer a lighter or dairy-free sauce.
- Reserve pasta water carefully, as its starch content helps adjust the sauce’s consistency without diluting flavor.
- Adjust Cajun seasoning amount depending on your desired spice level.
- Sun-dried tomatoes packed in oil work best for richer flavor, but dried can be rehydrated if needed.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
