Tanya Rivers
Golden-crusted chicken bites paired with creamy Cajun Alfredo pasta make for a comforting dinner that hits all the right notes. This dish is a flavor-packed fusion of crispy, smoky, and creamy goodness, with tender rotini pasta tossed in a velvety roasted corn Alfredo sauce and finished with fresh parsley for brightness.
The chicken is coated in a spiced breadcrumb mixture, fried until perfectly crisp, and served alongside pasta that delivers a punch of Cajun heat balanced by the sweet corn creaminess. It’s a hearty plate that works for cozy nights in, special family dinners, or when you’re craving something indulgent without being overly complicated.
Why You’ll Love This Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists
This recipe brings together the satisfying crunch of seasoned chicken bites with the bold, smoky spice of Cajun Alfredo. The roasted corn adds sweetness and texture, while the creamy sauce clings to every twist of the pasta. It’s easy enough for weeknights but feels like a restaurant-quality treat.
What Kind of Pasta Should I Use for Cajun Alfredo?
Rotini or fusilli pasta is perfect because their spirals hold onto the sauce beautifully, ensuring every bite bursts with flavor. However, you can also try penne or rigatoni for a similar result.
Ingredients for the Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists
Each ingredient in this recipe has a role to play in creating its signature flavor and texture. The chicken breast provides tender, juicy bites, while the seasoned breadcrumb coating ensures a satisfying crunch. Cajun seasoning adds that smoky, spicy kick to both the chicken and the sauce. Roasted corn lends sweetness to balance the spice, and heavy cream forms the base of the Alfredo sauce, delivering silky richness. Parmesan cheese deepens the flavor, while rotini pasta is the perfect vehicle for capturing all that creamy goodness. Fresh parsley adds the final touch of color and freshness.
Step 1: Prepare the Chicken
Cut chicken breasts into bite-sized pieces. Season generously with Cajun seasoning and coat in a breadcrumb mixture.
Step 2: Cook the Chicken
Pan-fry the coated chicken in hot oil until golden brown and crispy on all sides. Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Boil the Pasta
Cook rotini pasta according to package directions until al dente. Drain and set aside.
Step 4: Make the Alfredo Sauce
In a saucepan, sauté roasted corn kernels in butter, then stir in heavy cream. Add Cajun seasoning, Parmesan cheese, and stir until smooth and thickened.
Step 5: Combine Pasta & Sauce
Toss the cooked rotini in the Alfredo sauce until well coated. Plate the pasta alongside crispy chicken bites.
Step 6: Garnish and Serve
Sprinkle fresh parsley over the pasta and chicken before serving.
Serving and Storing Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists
This hearty recipe comfortably feeds 4 people. Serve the pasta and chicken side-by-side for a balanced plate, or layer the chicken on top for a visually stunning presentation. For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pasta gently on the stove with a splash of cream or milk to maintain the sauce’s creaminess, and crisp the chicken in the oven for a few minutes to bring back its crunch.
What to Serve With Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists
Garlic Bread
A buttery, garlicky side to mop up any leftover Alfredo sauce.
Steamed Broccoli
Adds a fresh, vibrant contrast to the rich pasta.
Caesar Salad
Crisp romaine with tangy dressing balances the hearty main dish.
Roasted Asparagus
Lightly charred for extra depth of flavor.
Cornbread
A sweet, soft bread that pairs well with Cajun seasoning.
Pickled Jalapeños
For a tangy, spicy bite alongside creamy pasta.
Grilled Zucchini
Smoky, tender slices add freshness to the plate.
Frequently Asked Questions
1. Can I bake the chicken instead of frying it?
Yes! Bake at 400°F (200°C) for 18–20 minutes, flipping halfway. This method still gives you a crispy coating with less oil.
2. Can I make the Alfredo sauce ahead of time?
Absolutely. Store in a sealed container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of milk to loosen it.
3. How spicy is this dish?
The Cajun seasoning gives a mild to moderate heat. Adjust the spice level by adding more or less seasoning to taste.
4. What can I use instead of heavy cream?
Half-and-half or whole milk can work, but the sauce will be slightly less rich. For dairy-free, try coconut cream.
5. Can I freeze leftovers?
The chicken freezes well for up to 2 months. The pasta is best fresh, but you can freeze it separately if needed.
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Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists
Equipment
- Large Skillet
- Medium saucepan
- Large pot
- Tongs
- Mixing bowls
- Sheet pan with rack
- Paper towels
Ingredients
For the Crispy Chicken Bites
- 1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 cup panko breadcrumbs
- 0.5 cup fine cornmeal
- 2 teaspoons Cajun seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.33 cup vegetable oil, for frying
For the Blackened Cajun Alfredo & Pasta
- 12 oz rotini pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup roasted corn kernels
- 2 cloves garlic, minced
- 1.5 cups heavy cream
- 0.75 cup freshly grated Parmesan cheese
- 1 teaspoon Cajun seasoning for sauce
- 0.5 teaspoon smoked paprika for sauce
- 0.25 teaspoon crushed red pepper flakes optional
- 0.5 teaspoon kosher salt for sauce
- 0.25 teaspoon black pepper for sauce
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Marinate the chicken in buttermilk and hot sauce for 10–15 minutes.
- Combine panko, cornmeal, and spices. Coat the chicken thoroughly.
- Fry chicken in vegetable oil over medium‑high heat until golden and 165°F; drain on paper towels.
- Cook rotini in salted water until al dente; reserve 1/2 cup pasta water and drain.
- For the sauce, sauté corn in butter and olive oil; add garlic. Stir in cream and simmer, then whisk in Parmesan and seasonings.
- Toss pasta with sauce, adding pasta water as needed. Stir in lemon juice and parsley; serve with crispy chicken bites.