Garlic Parmesan Chicken Bites & Cajun Alfredo Pasta with Crispy Jalapeño Crunch Indulge in a truly fiery and comforting culinary experience that will ignite your taste buds! Featuring tender buttery garlic-Parmesan crusted chicken bites alongside perfectly al dente corkscrew or rotini pasta for maximum sauce adhesion. Everything is sumptuously coated in a rich, creamy, and extra-spicy Cajun Alfredo sauce with a hint of smoked paprika.

 Garlic Parmesan Chicken Bites & Cajun Alfredo Pasta with Crispy Jalapeño Crunch

Indulge in a truly fiery and comforting culinary experience that will ignite your taste buds! Featuring tender buttery garlic-Parmesan crusted chicken bites alongside perfectly al dente corkscrew or rotini pasta for maximum sauce adhesion. Everything is sumptuously coated in a rich, creamy, and extra-spicy Cajun Alfredo sauce with a hint of smoked paprika. A final flourish of crispy fried jalapeño rings and sharp grated cheddar adds the perfect crunch and cheesy finish.

Yields: 2-3 servings

Prep time: 25 minutes

Cook time: 30-35 minutes

Ingredients

Corkscrew or Rotini Pasta:

225g (8 oz) corkscrew (cavatappi) or rotini pasta

Salt for pasta water

Buttery Garlic-Parmesan Crusted Chicken Bites:

450g (1 lb) boneless, skinless chicken thighs or breasts, cut into 2.5 cm (1-inch) bite-sized pieces

2 tbsp olive oil

2 tbsp unsalted butter, melted

4 cloves garlic, minced

60ml (¼ cup) grated Parmesan cheese

½ tsp dried oregano

Salt & freshly cracked black pepper to taste

Sauce: Extra-Spicy Cajun Alfredo with Smoked Paprika:

2 tbsp unsalted butter

4 cloves garlic, minced

350ml (1 ½ cups) heavy cream

120ml (½ cup) chicken broth

1 ½ - 2 tbsp Cajun seasoning (adjust to taste and spice level of your blend)

1 tsp smoked paprika

½ - 1 tsp red pepper flakes (for extra spice, adjust to taste)

240ml (1 cup) grated Parmesan cheese

Salt & freshly cracked black pepper to taste

Finish:

For Crispy Fried Jalapeño Rings:

1-2 fresh jalapeños, thinly sliced into rings (remove seeds for less heat)

2 tbsp vegetable oil (for frying)

Pinch of salt

60ml (¼ cup) grated sharp cheddar cheese (for topping)

Instructions

Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the corkscrew or rotini pasta and cook according to package directions until al dente. Reserve about 120ml (½ cup) of the pasta cooking water before draining the pasta.

Prepare Crispy Fried Jalapeño Rings (Do this early!)

In a small non-stick skillet, heat 2 tbsp vegetable oil over medium-high heat.

Add the thinly sliced jalapeño rings in a single layer (fry in batches if necessary to avoid overcrowding). Fry for 2-4 minutes, flipping occasionally, until golden brown and crispy. Watch very carefully as they can burn quickly!

Remove jalapeños with a slotted spoon and place on a paper towel-lined plate. Immediately sprinkle with a pinch of salt. Set aside.

Prepare Buttery Garlic-Parmesan Crusted Chicken Bites

Season the chicken bites with salt and pepper.

In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and nicely browned.

Reduce heat to low. Add the melted butter and 4 cloves minced garlic to the chicken. Cook for 1 minute, stirring constantly, until fragrant.

Remove from heat and stir in the 60ml (¼ cup) grated Parmesan cheese and dried oregano, tossing to coat the chicken in a buttery, garlicky, cheesy crust. Keep warm.

Prepare Extra-Spicy Cajun Alfredo Sauce

In a separate large skillet or saucepan, melt 2 tbsp unsalted butter over medium heat.

Add 4 cloves minced garlic and sauté for about 30 seconds until fragrant.

Pour in 350ml (1 ½ cups) heavy cream and 120ml (½ cup) chicken broth. Bring to a gentle simmer, stirring occasionally.

Stir in the Cajun seasoning, smoked paprika, and red pepper flakes. Mix well until fully combined.

Gradually whisk in 240ml (1 cup) grated Parmesan cheese, a handful at a time, until the cheese is melted and the sauce is smooth and creamy. Season with salt and freshly cracked black pepper to taste. If the sauce is too thick, thin with a splash of reserved pasta water.

Combine & Assemble

Add the cooked pasta to the Cajun Alfredo sauce. Toss well to ensure every corkscrew or rotini is coated in the creamy, spicy sauce. If needed, add a bit more reserved pasta water to reach desired consistency.

Gently fold in the garlic-Parmesan crusted chicken bites with the sauced pasta.

Divide the Alfredo pasta and chicken among serving bowls.

Garnish generously with the crispy fried jalapeño rings and a sprinkle of grated sharp cheddar cheese.

Serve immediately and savor every bite of this extraordinary, fiery, and incredibly satisfying meal!

Tips for Success

Jalapeño Heat: For less heat in the crispy jalapeños, remove all seeds and white membranes before slicing and frying. For more heat, leave them in!

Cajun Spice: Cajun seasoning blends vary in heat. Start with 1.5 tablespoons and add the rest, or more red pepper flakes, to reach your desired level of spice.

Chicken Crust: Ensure the butter and garlic are evenly distributed and that the Parmesan really coats the chicken for that "crusted" effect.

Pasta Choice: The twisted pasta shapes are excellent for catching and holding the rich sauce, so stick to them for the best experience.

Sauce Consistency: The reserved pasta water is your best friend for adjusting the sauce to your preferred thickness.