Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • 4 cloves garlic, minced
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon paprika
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley (optional)
  • Juice of ½ lemon (optional)
  • 8 oz (225g) rotini or fusilli pasta
  • 2 tablespoons (30g) unsalted butter
  • 3 cloves garlic, minced
  • 1½ cups (355ml) heavy cream
  • ¾ cup (75g) grated Parmesan cheese
  • 1-2 teaspoons Cajun seasoning
  • ½ teaspoon red pepper flakes (optional)
  • Salt & black pepper to taste
  • ½ cup (120ml) reserved pasta water

Instructions:

  1. Boil pasta in salted water according to package directions until al dente. Reserve ½ cup of pasta water before draining.
  2. Toss chicken cubes with paprika, Cajun seasoning, salt, and pepper.
  3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through (165°F/74°C).
  4. Add minced garlic and remaining 1 tablespoon butter to the skillet. Sauté until fragrant, coating the chicken. Add lemon juice and parsley, if using. Remove from heat.
  5. In a separate large skillet or saucepan, melt butter over medium heat. Sauté garlic until fragrant.
  6. Stir in heavy cream and simmer for a few minutes. Add Cajun seasoning, red pepper flakes (if using), and Parmesan cheese. Stir until cheese is melted and sauce has thickened slightly.
  7. Add cooked pasta to the Alfredo sauce and toss to coat. Add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
  8. Plate the Cajun Alfredo pasta. Top with garlic butter chicken bites. Garnish with more Parmesan and parsley, if desired.