If you’re craving a plate that’s equal parts spicy, creamy, and fresh, this is the dinner to beat. The bold punch of garlic chili oil-marinated chicken bites pairs perfectly with velvety Cajun Alfredo rotini, while the charred zucchini and bell pepper medley brings in that sweet veggie crisp. It’s colorful, flavorful, and comes together quicker than you’d expect.

This combo plate is perfect for those nights when you want everything in one go: protein-packed chicken, comforting pasta, and crisp-tender veggies that add a smoky depth. It feels like a takeout treat—but made at home with clean, simple ingredients and just the right amount of heat.

What Kind of Chili Oil Should I Use for the Chicken?

Look for a chili oil that balances spice with flavor—like those infused with garlic, shallots, or even star anise. You can go store-bought or make your own by gently heating neutral oil with chili flakes, fresh garlic, and a pinch of salt. The garlic caramelizes and infuses the oil with a deep golden flavor that coats the chicken beautifully.

If you’re sensitive to heat, start with a mild chili oil and gradually build. The goal is to complement the Cajun pasta and vegetables, not overpower them.

Ingredients for the Garlic Chili Oil Chicken Bites & Cajun Alfredo with Charred Zucchini Twists

Chicken Breast – Lean and juicy, chicken breast soaks up the garlic chili marinade beautifully and grills to a satisfying char.

Garlic Chili Oil – This is the flavor bomb of the dish. It gives the chicken that spicy, aromatic heat and golden crust.

Paprika & Cajun Seasoning – A duo of spices that adds smokiness and Southern warmth to both the chicken and pasta sauce.

Rotini Pasta – Holds the creamy Cajun Alfredo sauce in every spiral, making each bite satisfyingly saucy.

Heavy Cream & Parmesan Cheese – The base of a dreamy Alfredo that balances the kick of Cajun seasoning with creamy richness.

Bell Peppers & Zucchini – When charred, these bring a subtle sweetness and texture that lightens the whole plate.

Fresh Parsley – A pop of green to finish—adds brightness and visual appeal.

How To Make the Garlic Chili Oil Chicken Bites & Cajun Alfredo with Charred Zucchini Twists

Step 1: Marinate and Prep the Chicken

Cube your chicken breasts and toss them in a generous mix of garlic chili oil, paprika, and Cajun seasoning. Let them sit for 15–30 minutes so the flavors soak in.

Step 2: Cook the Pasta

Boil rotini pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Step 3: Sear the Chicken Bites

In a hot skillet, cook the marinated chicken pieces over medium-high heat. Let them get a golden, slightly crisp edge. Cook until no longer pink inside, about 7–9 minutes.

Step 4: Char the Veggies

Slice zucchini and bell peppers into thin strips. In the same skillet (or a grill pan), add a touch more chili oil and sauté the veggies on high heat until charred at the edges but still crisp-tender.

Step 5: Make the Cajun Alfredo

In a separate pan, combine heavy cream, Cajun seasoning, and Parmesan over low heat. Stir until melted and smooth. Add a splash of pasta water for a silkier texture. Toss in the cooked rotini and coat well.

Step 6: Assemble the Plate

Serve a generous scoop of Cajun Alfredo pasta, top with seared chicken bites, and pile on the charred zucchini and peppers. Sprinkle with fresh parsley and dig in!

Serving and Storing Garlic Chili Oil Chicken Bites & Cajun Alfredo

This dish is best served hot and fresh, right off the skillet. The textures of charred chicken and crisp veggies shine when freshly cooked. Garnish with fresh parsley for a final pop of flavor.

For leftovers, store components separately if possible. Keep the pasta, chicken, and vegetables in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken and veggies in a skillet and gently reheat the pasta with a splash of milk or cream to revive the sauce.

This dish also makes a great meal prep option—just pack everything into divided containers for a balanced lunch or dinner on the go.

Frequently Asked Questions

What pasta can I substitute for rotini?

You can use penne, fusilli, or farfalle. Any pasta that has ridges or shape to catch the sauce will work beautifully.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring even more flavor and juiciness. Just adjust the cook time slightly as they take a little longer to cook through.

How spicy is this recipe?

The heat is medium, thanks to the garlic chili oil. You can adjust the spice level by using a mild chili oil or cutting back on the amount used.

Can I make this dairy-free?

Yes! Use coconut cream in place of heavy cream and opt for a dairy-free Parmesan alternative. The result will still be creamy and flavorful.

What other veggies can I use?

Charred asparagus, mushrooms, or even eggplant would complement the flavors well if you’re out of zucchini or bell peppers.

Can I make the Alfredo sauce ahead of time?

You can! Store it in a sealed jar in the fridge for up to 2 days. Reheat gently with a splash of milk before tossing with pasta.

Want More Chicken Pasta Recipes?

If you’re loving these Garlic Chili Oil Chicken Bites, you’re going to want to try these next:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you crank up the spice or keep it mellow? Try it with shrimp or tofu instead of chicken?

I love seeing how you personalize my recipes—share your twist! And if you’re hungry for more delicious ideas, head over to my Pinterest Life with Nina where I post new recipes almost every day.

Garlic Chili Oil Chicken Bites & Cajun Alfredo with Charred Zucchini Twists

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Sauté
Cuisine: American

Print Recipe

Description

Garlic Chili Oil Chicken Bites & Cajun Alfredo with Charred Zucchini Twists is a flavor-packed dinner plate featuring marinated spicy chicken, creamy Cajun Alfredo pasta, and lightly charred veggies. Perfectly balanced with heat, creaminess, and crunch, this dish is a bold and satisfying weeknight favorite.

Instructions

1. Cube the chicken breast and place in a bowl. Toss with garlic chili oil, paprika, and Cajun seasoning. Let marinate for 15–30 minutes.

2. Cook rotini pasta in salted water until al dente. Drain and reserve ½ cup of pasta water.

3. Heat a skillet over medium-high and sear the marinated chicken until golden and cooked through, about 7–9 minutes. Set aside.

4. In the same skillet, add a little more oil and sauté sliced zucchini and bell peppers over high heat until charred but still crisp, about 4–5 minutes.

5. In a saucepan, combine heavy cream, Cajun seasoning, and Parmesan over low heat. Stir until melted. Add pasta water as needed for desired consistency. Toss in cooked pasta.

6. Plate the Alfredo pasta, top with garlic chili chicken bites and charred vegetables. Sprinkle fresh parsley over everything and serve hot.