Description
This Juicy Garlic Butter Chicken Bites with Cajun Alfredo Mac Magic is a flavorful and indulgent dish featuring tender bite-sized chicken pieces marinated in Cajun spices, served over creamy Alfredo pasta and topped with crispy fried onions for an irresistible crunch.
Ingredients
Scale
Chicken & Marinade
- 500 g Chicken Breast or Thighs, cut into bite-sized pieces (substitute with turkey for a leaner option)
- 1 tbsp Olive Oil (can be replaced by vegetable or canola oil)
- 1 tbsp Cajun Seasoning (swap with Creole seasoning if desired)
- 0.5 tsp Salt (adjust based on personal taste)
- Black Pepper, to taste
Crispy Onions
- 1 cup Thinly Sliced Onions (can use shallots for a different flavor profile)
- 0.25 cup Flour (use cornstarch for a gluten-free option)
- 2 tbsp Cornstarch (helps create extra crispiness)
- Oil (for frying onions until crispy)
Alfredo Mac & Cheese
- 300 g Elbow Macaroni or Cavatappi Pasta (can use gluten-free pasta if necessary)
- 4 tbsp Butter (divided; can use olive oil as healthier substitute)
- 5 cloves Garlic, minced (adjust according to your preference)
- 1.5 cups Heavy Cream (substitute with whole milk for a lighter sauce)
- 1 tbsp Cajun Seasoning (for sauce)
- 0.5 cup Grated Parmesan Cheese (swap with Pecorino Romano if preferred)
- 1 cup Shredded Mozzarella Cheese (substitutable with any melty cheese)
Garnish
- 1 tbsp Chopped Parsley (optional—can be omitted if desired)
Instructions
- Marinate Chicken: Begin by cutting the chicken into bite-sized pieces and placing them in a bowl. Drizzle with olive oil, then sprinkle Cajun seasoning, salt, and pepper over the chicken. Mix well to ensure all pieces are evenly coated. Allow the chicken to marinate for about 15 minutes to enhance flavor.
- Prepare Crispy Onions: While the chicken marinates, heat oil in a deep skillet over medium heat. In a shallow bowl, combine thinly sliced onions with flour and cornstarch, tossing to coat them evenly. Fry the coated onions in the hot oil, stirring occasionally, until they turn golden brown and crispy, approximately 4 to 6 minutes. Drain the onions on paper towels to remove excess oil and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or cavatappi pasta and cook until al dente, about 7 to 10 minutes. Drain the pasta well and set it aside while preparing the sauce.
- Make Alfredo Sauce: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant. Pour in 1.5 cups of heavy cream and stir in 1 tablespoon of Cajun seasoning for a spicy kick. Gradually whisk in 0.5 cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese until the cheeses melt and the sauce becomes creamy and smooth.
- Sear Chicken: In a separate skillet, heat the remaining 2 tablespoons of butter along with 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown on the outside and thoroughly cooked through.
- Assemble Dish: Add the cooked pasta into the skillet with the Alfredo sauce, gently tossing to coat every piece evenly. Transfer to serving plates and top with the juicy chicken bites and crispy fried onions. Sprinkle with chopped parsley if desired for a fresh finish. Serve immediately and enjoy your comforting, flavorful meal!
Notes
- For a leaner protein option, substitute chicken with turkey breast.
- Use olive oil instead of butter for a healthier fat alternative in both the sauce and cooking steps.
- Adjust the amount of garlic and Cajun seasoning based on your heat and flavor preference.
- To make this dish gluten-free, use gluten-free pasta and substitute flour with cornstarch for coating the onions.
- Allowing the chicken to marinate enhances flavor and tenderness significantly.
- Ensure the onions are well-drained on paper towels to keep them crispy when served.
- For a lighter Alfredo sauce, substitute heavy cream with whole milk, but expect a less rich texture.
- This dish is best served fresh for optimal texture, especially the crispy onions.
