Zesty, creamy, and downright irresistible—these Lemon Pepper Chicken Bites with Roasted Red Pepper Cajun Alfredo Twists are your next weeknight flavor bomb. Each juicy chicken bite is kissed with lemony spice and pan-seared to perfection, while the rotini pasta is tossed in a luscious Cajun-spiced Alfredo sauce with sweet roasted red peppers. The combo hits all the notes: tangy, creamy, spicy, and savory.

Whether you’re prepping a quick dinner for the family or serving something bold to impress, this dish comes together with simple pantry staples but tastes like something you’d find at your favorite bistro. Think comfort food with a sassy kick. Plus, it makes amazing leftovers—if there are any.

What Kind of Pasta Should I Use?

Short pasta like rotini, fusilli, or penne works best here. Their grooves and twists trap the creamy Alfredo sauce, ensuring each bite is packed with flavor. If you’re in a pinch, even bowties or macaroni can substitute just fine.

Ingredients for the Lemon Pepper Chicken Bites & Roasted Red Pepper Cajun Alfredo Twists

Chicken breast: The star protein—cut into bite-sized chunks for quick, even cooking and bold seasoning absorption.

Lemon pepper seasoning: Adds that tangy, peppery punch to make the chicken bites pop with citrusy brightness.

Olive oil: For pan-searing the chicken, giving it a golden crust without drying it out.

Garlic: Boosts the umami depth in both chicken and sauce.

Butter: Blends with the sauce for richness and helps with browning the chicken.

Heavy cream: The base for our Alfredo sauce—thick, creamy, and indulgent.

Parmesan cheese: For that essential nutty, salty note that defines Alfredo.

Roasted red peppers: Brings sweetness and a smoky depth that balances out the spice.

Cajun seasoning: Adds just the right kick of heat and complexity to the sauce.

Rotini pasta: A spiral-shaped pasta that holds sauce beautifully and adds texture to each forkful.

Fresh parsley and basil (optional): For garnish and a hint of herbal freshness.

How To Make the Lemon Pepper Chicken Bites & Roasted Red Pepper Cajun Alfredo Twists

Step 1: Sear the Chicken

Season the chicken breast pieces generously with lemon pepper seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides and cooked through, about 6-8 minutes. Remove and set aside.

Step 2: Cook the Pasta

Boil rotini pasta in salted water according to the package instructions. Drain and set aside, reserving about 1/2 cup of the pasta water.

Step 3: Make the Cajun Alfredo Sauce

In the same skillet used for the chicken, melt a tablespoon of butter and sauté minced garlic until fragrant. Pour in the heavy cream and stir in Cajun seasoning. Simmer gently for a few minutes until it begins to thicken.

Step 4: Blend in Roasted Red Peppers

Add finely chopped roasted red peppers to the sauce and let them soften into the cream. Stir in grated Parmesan cheese until melted and smooth. Use reserved pasta water to thin the sauce if needed.

Step 5: Toss and Combine

Add the cooked pasta into the sauce and toss to coat thoroughly. Return the chicken bites to the skillet and gently mix everything together until evenly heated.

Step 6: Garnish and Serve

Serve hot, garnished with fresh chopped parsley or basil if desired. Enjoy the creamy-spicy-tangy goodness in every forkful!

How to Serve and Store This Recipe

Serve these lemon pepper chicken bites and Cajun Alfredo twists fresh off the stove for maximum creaminess. Pair with a crisp side salad or roasted vegetables for a balanced meal. A sprinkle of extra Parmesan or a drizzle of lemon juice adds a perfect finishing touch.

To store, let leftovers cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 3 days. Reheat in a skillet with a splash of cream or milk to revive the sauce’s silky texture. Avoid microwaving without extra liquid as it can dry out the pasta.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs offer a bit more fat, which means extra flavor and juiciness. Just be sure to trim excess fat before cooking.

Is there a dairy-free version of this recipe?

Yes—you can substitute the heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative. The taste will be slightly different but still delicious.

What if I don’t have Cajun seasoning?

You can make a quick mix using paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper. Adjust to your spice preference.

Can I make this ahead of time?

Definitely! Prepare the sauce and chicken a day in advance and store them separately. Reheat everything together with the pasta when ready to serve.

What type of Parmesan should I use?

Freshly grated Parmesan works best. Pre-shredded cheese can be grainy and doesn’t melt as smoothly into the sauce.

Can I freeze this dish?

Freezing is possible, but the cream sauce may separate when thawed. If freezing, store in portions and reheat gently with extra cream to bring back the consistency.

Want More Chicken Pasta Ideas?

If you love these bold, flavor-packed chicken bites with creamy pasta, don’t miss these other chicken + carb favorites:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out! Did you go heavier on the spice? Swap in shrimp or keep it classic? I love seeing your takes and tweaks.

Let’s inspire each other in the kitchen—ask questions, share pics, and spread the pasta love!

Lemon Pepper Chicken Bites & Roasted Red Pepper Cajun Alfredo Twists

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Skillet
Cuisine: American

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Description

Juicy lemon pepper chicken bites paired with creamy Cajun Alfredo pasta and roasted red peppers. It’s spicy, zesty, and packed with flavor—perfect for weeknight dinners or weekend comfort meals.

Instructions

1. Season the chicken breast pieces with lemon pepper seasoning and a pinch of salt.

2. In a large skillet over medium-high heat, heat olive oil and 1 tbsp butter. Add chicken and cook until golden brown and cooked through, about 6–8 minutes. Remove and set aside.

3. Boil pasta in salted water until al dente. Drain and reserve ½ cup of pasta water.

4. In the same skillet, add remaining 1 tbsp butter and garlic. Sauté until fragrant.

5. Stir in heavy cream and Cajun seasoning. Simmer on medium until slightly thickened.

6. Add chopped roasted red peppers and Parmesan cheese. Stir until cheese is melted.

7. Add drained pasta to the sauce. Mix well to coat. Add reserved pasta water as needed to adjust thickness.

8. Return the chicken to the skillet. Toss everything to combine and heat through.

9. Garnish with fresh herbs if desired and serve hot.

Notes

Use freshly grated Parmesan for the best melt and flavor—avoid pre-shredded if possible.

Add more Cajun seasoning if you prefer extra heat, or tone it down for a family-friendly version.

For creamier sauce upon reheating, always add a splash of cream or milk to bring it back to life.

Nutrition

Serving Size: 1 portion (1/4 of recipe)
Calories: 620
Sugar: 4g
Sodium: 680mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 36g
Cholesterol: 155mg

Keywords: lemon pepper chicken, Cajun pasta, creamy Alfredo, chicken bites