Description

Savor this indulgent Garlic-Parmesan Chicken Bites dish paired with a creamy Cajun Alfredo sauce. Tender boneless skinless chicken thighs are seasoned with aromatic garlic and Cajun spices, then cooked to perfection and served over pappardelle pasta with sun-dried tomatoes and broccolini. Rich parmesan cheese and heavy cream create a luscious Alfredo sauce that elevates every bite of this comforting, flavorful meal.

Ingredients

Scale

Chicken & Seasoning

1 pound Boneless Skinless Chicken Thighs (or chicken breasts for a leaner option)
3 cloves Garlic, minced
1 tablespoon Cajun Seasoning

Sauce & Cheese

1 cup Grated Parmesan Cheese
1 cup Heavy Cream (or milk for a lighter alternative)
1/2 cup Sun-Dried Tomatoes
2 tablespoons Butter (unsalted preferred)
2 tablespoons Olive Oil

Pasta & Vegetables

8 ounces Pappardelle Pasta (or fettuccine or spaghetti)
1 bunch Broccolini (or asparagus or green beans)
2 tablespoons Fresh Parsley (or basil or cilantro)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Ingredients: Mince the garlic cloves finely. Rinse and chop the broccolini into bite-sized pieces. Slice the sun-dried tomatoes if they are in large pieces. Grate the parmesan cheese if not pre-grated.
Season the Chicken: Pat the chicken thighs dry and rub them evenly with the minced garlic and Cajun seasoning. This ensures the chicken is infused with flavorful and spicy notes.
Cook the Chicken: Heat olive oil and butter together in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
Cook the Pasta and Broccolini: While the chicken cooks, bring a large pot of salted water to a boil and cook the pappardelle pasta according to package instructions until al dente. In the last 2-3 minutes of cooking, add the broccolini to the pasta water to blanch it. Drain both pasta and broccolini and set aside.
Make the Cajun Alfredo Sauce: In the same skillet used for the chicken, lower the heat to medium and pour in the heavy cream. Stir in grated parmesan cheese gradually, stirring constantly until the cheese melts and the sauce thickens. Add the sun-dried tomatoes and allow to warm through. Adjust seasoning with salt and pepper if needed.
Combine and Serve: Slice the rested chicken into bite-sized pieces. Return the chicken pieces, pasta, and broccolini to the skillet with the Alfredo sauce, tossing gently to combine everything evenly and coat with sauce. Sprinkle fresh parsley on top for garnish. Serve immediately while hot.

Notes

Substitute chicken breasts for a leaner protein option.
Use milk instead of heavy cream for a lighter sauce, though it will be less rich and creamy.
Fresh garlic is preferred over pre-minced for better flavor.
Adjust Cajun seasoning quantity to your spice preference.
Sun-dried tomatoes can be swapped with fresh tomatoes when in season for a fresher taste.
Broccolini can be replaced with asparagus or green beans if desired.