Description
Enjoy tender and flavorful Garlic-Parmesan Chicken Bites served over pappardelle pasta, all smothered in a rich Cajun Alfredo sauce with sun-dried tomatoes and broccolini. This quick and satisfying skillet dish combines spicy, creamy, and savory elements perfect for a hearty family dinner.
Ingredients
Scale
Chicken and Seasonings
- 1 lb boneless skinless chicken thighs (Chicken breast can substitute but may dry out)
- 1 tbsp Cajun seasoning (Infuses spice and complexity)
- Salt, to taste
- Pepper, to taste
Sauce
- 2 cloves garlic, minced (Provides aromatic depth)
- 0.5 cup Parmesan cheese, grated (Using freshly grated is recommended)
- 1 cup heavy cream (Forms the base of the sauce)
- 0.33 cup sun-dried tomatoes, chopped (Introduces sweetness and tang)
- 2 tbsp butter (Enhances the flavor)
- 2 tbsp fresh parsley, chopped (Adds freshness)
Pasta and Vegetables
- 250 g pappardelle pasta (Can substitute with fettuccine or linguine)
- 1 bunch broccolini (Can substitute with asparagus or zucchini)
- 2 tbsp olive oil (For searing the chicken)
Instructions
- Prepare the chicken: Season the chicken thighs evenly with Cajun seasoning, salt, and pepper. This step ensures the chicken is flavorful before cooking.
- Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken thighs and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove the chicken and set aside.
- Cook the broccolini: In the same skillet, add broccolini and sauté until bright green and tender-crisp, about 3-4 minutes. Remove and set aside with the chicken.
- Make the sauce: Lower the heat to medium and add butter and minced garlic to the skillet. Sauté garlic until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer.
- Add sun-dried tomatoes and Parmesan: Stir in the chopped sun-dried tomatoes and grated Parmesan cheese into the cream mixture. Continue cooking and stirring until the sauce thickens slightly, around 3-5 minutes. Season with additional salt and pepper if needed.
- Cook the pasta: Meanwhile, cook the pappardelle pasta according to package instructions until al dente. Drain and reserve some pasta water.
- Combine everything: Slice the cooked chicken into bite-sized pieces and add back to the skillet with the sauce along with the cooked broccolini. Toss gently to coat everything in the Cajun Alfredo sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
- Serve: Plate the cooked pasta and top with the chicken, broccolini, and sauce mixture. Garnish with fresh chopped parsley for a burst of color and freshness.
Notes
- Chicken breasts can be used instead of thighs but may result in a drier texture.
- Freshly grated Parmesan cheese provides the best flavor and melting quality.
- Adjust Cajun seasoning amount according to your preferred spice level.
- Broccolini can be swapped with asparagus or zucchini based on availability.
- Reserve some pasta water to adjust sauce consistency if it thickens too much.
