Description
There’s something utterly delightful about combining sweet, savory, and spicy flavors into one dish that guarantees to tantalize your taste buds.
Ingredients
Scale
- 1.5 lbs boneless chicken breast or thighs, cut into cubes
- 2 tablespoons olive oil or butter
- 4 tablespoons pure maple syrup
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Cajun seasoning, divided
- 8 oz fettuccine or linguine pasta
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- Optional roasted Brussels sprouts for serving
Instructions
- Begin by cutting the chicken into bite-sized cubes, ensuring they are even in size to cook uniformly. Pat them dry with a paper towel to remove excess moisture. Season the cubed chicken with salt, black pepper, and half of the Cajun seasoning, ensuring each piece is well coated with the spices.
- In a large skillet, heat one tablespoon of olive oil or butter over medium-high heat. Add the chicken cubes, arranging them in a single layer to avoid overcrowding, which ensures a nice sear. Cook the chicken until each piece is golden brown, turning occasionally to achieve an even color all around.
- Add minced garlic to the skillet with the chicken, stirring for about 30 seconds until the garlic is fragrant. Drizzle in the pure maple syrup, stirring the mixture to coat the chicken pieces evenly. Allow the sauce to simmer and thicken, turning the chicken into sticky, beautifully glazed bites. Once done, set the chicken aside on a plate.
- While the chicken is resting, bring a large pot of salted water to a boil. Add the fettuccine or linguine pasta, cooking until al dente according to package instructions. Before draining, reserve half a cup of pasta water, which will be useful for loosening the Alfredo sauce later.
- In the same skillet you used for the chicken, melt another tablespoon of butter. Pour in the heavy cream, followed by the remaining Cajun seasoning and red pepper flakes if you want extra spice. Simmer gently over low heat, allowing the flavors to meld together.
- Stir in the grated Parmesan cheese to the warm cream mixture, whisking until it melts completely, creating a smooth and creamy sauce. If the sauce seems too thick, gradually add small amounts of reserved pasta water until it reaches your desired consistency. Toss the cooked pasta into the Alfredo sauce, letting it simmer briefly to absorb the robust flavors. Serve the pasta topped with the maple garlic chicken, garnished with fresh parsley and accompanied by optional roasted Brussels sprouts.
Notes
For creamier Alfredo sauce, add more Parmesan cheese or cream as needed based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 600 mg
- Protein: 35 g