Description
This dish is the epitome of comfort food—with perfectly crispy, golden-brown chicken bites that offer a satisfying crunch, paired seamlessly with a smoky, creamy Cajun Alfredo pasta that bursts with flavor.
Ingredients
Scale
- 2 boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- Vegetable oil (for frying)
- 8 ounces gemelli pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
- Optional: lemon juice (for brightness)
Instructions
- To start, you’ll need to set up three different bowls for your dredging process. In the first bowl, combine your flour with salt, pepper, garlic powder, and paprika, mixing well to ensure even seasoning. The second bowl should contain your beaten eggs, ready to adhere to the seasoned flour. Finally, the third bowl features the panko breadcrumbs mixed with grated Parmesan cheese.
- Begin by coating each chicken piece in the seasoned flour, making sure every side is covered. Next, dip the floured chicken into the egg mixture before transferring it to the panko-Parmesan bowl. Press the breadcrumbs onto the chicken firmly to create an even coating.
- Heat vegetable oil in a skillet over medium-high heat until it reaches around 350°F (175°C). Cook the chicken in batches, frying each piece for about 3–4 minutes per side until they achieve a golden brown crust and are cooked through.
- In a medium saucepan, melt the unsalted butter over medium heat, then add the minced garlic. Sauté briefly for about 30 seconds until fragrant. Pour in the heavy cream, gently bringing it to a simmer. Whisk in the freshly grated Parmesan, Cajun seasoning, smoked paprika, and season with salt and pepper.
- Bring a pot of salted water to a boil. Add the gemelli pasta, cooking until just al dente. Reserve about half a cup of pasta water before draining.
- Return the drained pasta to the saucepan with your Alfredo sauce. Toss until well coated, adding reserved pasta water little by little to reach your desired consistency. Serve topped with crispy chicken bites and garnish with fresh parsley.
Notes
For an ultra-crispy coating, repeat the egg wash and breadcrumb steps twice for each piece of chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 700 mg
- Protein: 35 g