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Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists

Crispy Chicken Bites & Blackened Cajun Alfredo with Roasted Corn Twists

Tanya Rivers
Meet your new weeknight show‑stopper: golden, ultra‑crispy chicken bites next to twirls of rotini coated in a silky blackened Cajun Alfredo dotted with sweet roasted corn. It’s crunchy, creamy, spicy, and totally satisfying—like your favorite restaurant pasta, but faster and cozier at home. This crowd‑pleaser is perfect for busy nights and special dinners alike, delivering quick dinner comfort, bold flavor, and serious “make‑again” energy. If you’re hunting for quick dinner ideas, easy recipes, or crave‑worthy food ideas for the family, this one checks every box for easy dinner, weeknight pasta, and comfort‑food bliss.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner
Cuisine American, Cajun
Servings 4 servings
Calories 860 kcal

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.

Notes

Double‑coat chicken for extra crunch. Adjust Cajun seasoning and cayenne to taste.

Nutrition

Calories: 860kcalCarbohydrates: 78gProtein: 45gFat: 40gSaturated Fat: 17gCholesterol: 155mgSodium: 980mgFiber: 4gSugar: 4gVitamin A: 900IUVitamin C: 8mgCalcium: 350mgIron: 4mg
Keyword alfredo, blackened, crispy chicken, dinner ideas, easy dinner, food ideas, quick dinner, weeknight pasta
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