Description
This Tuscan Garlic Chicken Bites & Sun-Dried Tomato Cajun Alfredo Pasta is a flavorful and creamy dish combining tender Cajun-seasoned chicken bites with a rich sun-dried tomato Alfredo sauce. Tossed with rotini pasta and finished with fresh parsley and Parmesan, it’s a perfect weeknight dinner that’s quick to prepare and full of comforting Tuscan-inspired flavors.
Ingredients
Scale
Chicken
- 2 large chicken breasts, cut into bites
- 1 tablespoon Cajun seasoning (adjust to taste)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
Pasta and Sauce
- 8 oz rotini pasta
- 1 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the rest and set the pasta aside.
- Season the Chicken: In a bowl, season the chicken bites with Cajun seasoning, salt, and pepper to your taste.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken bites and cook until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, add the remaining tablespoon of butter. Sauté the minced garlic until fragrant, then stir in the chopped sun-dried tomatoes along with a pinch of Cajun seasoning to enhance the flavor.
- Make the Alfredo Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is creamy and smooth. Use the reserved pasta water as needed to thin the sauce to your desired consistency.
- Combine Pasta and Chicken: Return the cooked pasta and chicken bites to the skillet. Toss everything together so the pasta and chicken are thoroughly coated with the creamy sauce and heat through for a couple of minutes.
- Garnish and Serve: Sprinkle freshly chopped parsley and extra Parmesan cheese on top. Serve the pasta hot immediately for best flavor and texture.
Notes
- Adjust Cajun seasoning according to your spice preference.
- Reserve pasta water is essential for adjusting sauce consistency.
- Use freshly grated Parmesan for best flavor and creamy texture.
- For a lower-fat version, substitute heavy cream with half-and-half or use a smaller amount of cheese.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days.
