Description
Enjoy a flavorful meal featuring tender chili garlic butter chicken bites paired with creamy Cajun corn Alfredo twists. This recipe combines succulent seared chicken with a rich, spicy garlic butter sauce and a luscious, cheesy corn Alfredo pasta, delivering a perfect balance of heat, creaminess, and savory goodness in just 30 minutes.
Ingredients
Scale
Chicken
- 1 lb chicken breasts, cut into bite-sized cubes
- 2 tablespoons unsalted butter (for chicken)
- 3 cloves garlic, minced
- 1 teaspoon red chili flakes
- 1 tablespoon olive oil (for searing)
- Salt and black pepper to taste
- 1 teaspoon Cajun seasoning
Pasta and Sauce
- 8 oz rotini pasta
- 1 tablespoon unsalted butter (for sauce)
- 1 cup sweet corn kernels
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
- 2 tablespoons chopped green onions
Instructions
- Prepare the chicken: Cut chicken breasts into bite-sized cubes, then season them with salt, black pepper, and Cajun seasoning. Set the seasoned chicken aside to let it absorb the flavors.
- Cook the pasta: Boil the rotini pasta according to the package instructions until al dente. Drain the pasta, reserving 1 cup of pasta cooking water for later use if needed.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken pieces and sear them until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic and chili flakes: In the same skillet, melt 2 tablespoons of unsalted butter. Add minced garlic and red chili flakes, sautéing the mixture until fragrant and aromatic.
- Coat chicken in garlic butter: Return the cooked chicken to the skillet, tossing it well to evenly coat with the garlic butter and chili mixture, enhancing its flavor.
- Cook corn: In a separate pan, melt 1 tablespoon of unsalted butter. Add the sweet corn kernels and cook them for 2 to 3 minutes until slightly tender and warmed through.
- Make the Alfredo sauce: Pour heavy cream and 1 teaspoon of Cajun seasoning into the pan with the corn. Let the mixture simmer gently, allowing it to thicken slightly and intensify in flavor.
- Add cheese to the sauce: Stir in the grated Parmesan cheese until it melts completely, creating a creamy, cheesy Alfredo sauce blended with the sweet corn.
- Toss pasta with sauce: Add the cooked rotini pasta to the creamy corn Alfredo sauce and toss everything together until the pasta is thoroughly coated in the sauce.
- Plate and garnish: Serve the creamy Cajun corn Alfredo pasta on plates, then top with the chili garlic butter chicken bites. Garnish the dish with chopped parsley and green onions for a fresh, vibrant finish.
Notes
- Reserve some pasta water to adjust sauce consistency if needed.
- You can use frozen corn; just thaw before cooking.
- Adjust chili flakes to taste if you prefer less or more heat.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Use fresh garlic for the best flavor impact.
- Serve immediately to enjoy the pasta creamy and warm.
