Description
A rich and creamy pasta dish featuring garlic-seared Cajun chicken bites, tender spinach, artichoke hearts, and a luxurious Alfredo sauce. Tossed with cavatappi pasta, this comforting meal is packed with bold flavor and easy enough for any night of the week.
Ingredients
2 large chicken breasts, cubed
1 tablespoon olive oil
2 tablespoons butter, divided
3 cloves garlic, minced
1 tablespoon Cajun seasoning
1 ½ cups heavy cream
4 ounces cream cheese
1 cup grated Parmesan cheese
1 cup canned artichoke hearts, chopped
2 cups fresh spinach
12 ounces cavatappi pasta, cooked al dente
½ teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
Instructions
1. Season chicken cubes with Cajun seasoning.
2. In a large skillet over medium-high heat, heat olive oil and 1 tablespoon of butter.
3. Add the seasoned chicken and sear for 6–8 minutes until golden and fully cooked. Remove and set aside.
4. In the same skillet, add remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer.
6. Stir in cream cheese and whisk until fully melted and smooth.
7. Add Parmesan cheese and simmer until the sauce begins to thicken.
8. Fold in chopped artichoke hearts and spinach. Cook until spinach wilts.
9. Add cooked cavatappi pasta and toss gently to coat with sauce.
10. Return chicken to skillet and stir to combine. Heat everything through for 2–3 minutes.
11. Serve warm with extra Parmesan and red pepper flakes, if desired.
Notes
Let your cream cheese come to room temperature for smoother melting.
For a lighter version, use half-and-half instead of heavy cream.
Stir the pasta right before serving to keep the sauce evenly distributed.
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 720
- Sugar: 3g
- Sodium: 690mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 165mg
Keywords: cajun chicken pasta, alfredo spinach pasta, artichoke pasta