Description
This Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta brings bold flavor and indulgent comfort to the table. Crispy garlic-seasoned chicken bites top a bed of creamy Cajun Alfredo pasta swirled with tender spinach and artichoke hearts. It’s a cozy, satisfying dinner that’s both elegant and approachable—perfect for busy nights or special gatherings.
Ingredients
1 lb chicken breast or thighs, cut into bites
2 cloves garlic, minced
1 cup panko breadcrumbs
2 tablespoons Cajun seasoning (divided)
2 tablespoons olive oil
2 tablespoons butter
2 cups heavy cream
1 cup grated Parmesan cheese
2 cups fresh spinach
1 cup canned or jarred artichoke hearts, drained and chopped
8 oz fettuccine or linguine
Salt and pepper, to taste
Instructions
1. Cut chicken into bite-sized pieces. Season with salt, pepper, 1 tablespoon Cajun seasoning, and minced garlic.
2. Coat each piece in panko breadcrumbs.
3. In a skillet, heat olive oil over medium-high heat. Fry chicken bites until golden and fully cooked. Remove and set aside.
4. Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and reserve 1/2 cup pasta water.
5. In the same skillet, melt butter. Sauté garlic, spinach, and chopped artichokes until the spinach wilts.
6. Add heavy cream and bring to a simmer. Stir in Parmesan and 1 tablespoon Cajun seasoning. Let sauce thicken.
7. Toss cooked pasta into the sauce, adding a splash of reserved pasta water if needed.
8. Top with crispy garlic chicken bites and garnish with extra Parmesan or Cajun seasoning.
Notes
For extra crunch, double-bread the chicken by dipping in egg before panko.
Don’t overheat the cream—simmer gently to avoid curdling.
Add extra Cajun seasoning if you love a spicier kick.
Nutrition
- Serving Size: 1 plate
- Calories: 710
- Sugar: 3g
- Sodium: 940mg
- Fat: 41g
- Saturated Fat: 21g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 155mg
Keywords: Creamy Cajun pasta, garlic chicken bites, Alfredo pasta