Description
Maple Garlic Chicken Bites served with a spicy Cajun Alfredo sauce, perfectly paired with crispy roasted Brussels sprouts and tender fettuccine pasta. This comforting dish balances sweet, savory, and spicy flavors for a deliciously satisfying meal.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken thighs or breasts
- 3 tablespoons maple syrup
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 teaspoons Cajun seasoning (plus more for Brussels sprouts)
- 1 tablespoon olive oil (for searing)
Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt, to taste
- Additional Cajun seasoning, to taste
Spicy Cajun Alfredo Sauce
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 tablespoon butter (optional, can substitute olive oil)
- 2 teaspoons Cajun seasoning
- Salt, to taste
Pasta
- 8 oz fettuccine or linguine
- Salt, for boiling water
Garnish (Optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Roast Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the trimmed and halved Brussels sprouts with olive oil, salt, and Cajun seasoning. Spread them cut-side down on a baking sheet and roast for 20–25 minutes until they become crispy and caramelized on the edges.
- Prepare Chicken: Cut the chicken thighs or breasts into bite-sized pieces and season them evenly with Cajun seasoning.
- Sear Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned chicken pieces and sear them until golden brown and thoroughly cooked, about 5-7 minutes.
- Make Maple Garlic Glaze: Add minced garlic, maple syrup, and soy sauce directly into the skillet with the cooked chicken. Stir the mixture and let the glaze bubble and thicken slightly, coating the chicken evenly. Remove the skillet from the heat once thickened.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Before draining, reserve 1/4 cup of the starchy pasta water, then drain the pasta.
- Prepare Cajun Alfredo Sauce: In a saucepan, melt butter (or heat olive oil) over medium heat. Add Cajun seasoning and toast briefly for about 30 seconds to release flavors. Pour in the heavy cream and bring to a simmer, cooking gently for 3-4 minutes to thicken slightly.
- Add Cheese and Adjust Sauce: Stir the grated Parmesan cheese into the cream mixture until smooth. If the sauce is too thick, gradually stir in the reserved pasta water a little at a time until you reach your desired consistency.
- Toss Pasta with Sauce: Add the drained pasta to the saucepan and toss well to coat every strand with the creamy Cajun Alfredo sauce.
- Plate and Serve: Divide the sauced pasta onto plates. Top each serving with the glazed maple garlic chicken bites and crispy roasted Brussels sprouts. Garnish with freshly chopped parsley if desired for added color and flavor.
Notes
- Chicken thighs offer more flavor and juiciness, but breasts can be used for a leaner option.
- For a spicier kick, increase the amount of Cajun seasoning in the chicken and sauce.
- Use freshly grated Parmesan for best melting and flavor in the Alfredo sauce.
- If preferred, substitute butter for olive oil in the Alfredo sauce to reduce saturated fat.
- Reserve pasta water carefully; it helps thin the sauce while adding a silky texture.
- Ensure Brussels sprouts are spread evenly on the baking sheet cut-side down to get maximum crispiness.
