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Crispy Parmesan Chicken Bites with Smoky Cajun Alfredo Gemelli Recipe

Crispy Parmesan Chicken Bites with Smoky Cajun Alfredo Gemelli

Tanya Rivers
Hook your pasta-night crowd with ultra‑crisp, Parmesan‑breaded chicken piled high over twirls of gemelli drenched in a smoky Cajun Alfredo. This easy dinner marries crunchy bites with velvety, garlicky cream sauce—pure comfort food that feels restaurant‑worthy yet totally doable on a busy weeknight. It’s family‑friendly, meal‑prep friendly, and perfect for quick dinner plans, creamy pasta cravings, and anyone hunting fresh dinner ideas, easy recipes, breakfast ideas (leftovers!), or flexible food ideas for entertaining.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 860 kcal

Equipment

  • Large Skillet
  • saucepan
  • Tongs
  • rimmed baking sheet with rack
  • Large pot
  • instant‑read thermometer
  • Colander

Ingredients
  

Chicken Bites

  • 1 1/2 lb boneless skinless chicken breast, cut into 1 1/2‑inch pieces
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup all‑purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 3/4 cup finely grated Parmesan cheese
  • 1 tsp Italian seasoning (optional) optional
  • 1/2 cup neutral oil, for pan‑frying (or as needed)

Pasta & Smoky Cajun Alfredo

  • 12 oz gemelli pasta
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 1/2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup reserved pasta water, as needed use to loosen sauce
  • 1/4 tsp red pepper flakes (optional) optional
  • 2 tbsp chopped fresh parsley
  • 1/3 cup sliced sun‑dried tomatoes (optional) optional

Instructions
 

  • Pat chicken dry; season with salt and pepper.
  • Set up breading: flour in one bowl, beaten eggs in another, and panko + Parmesan + Italian seasoning in a third.
  • Dredge chicken in flour, dip in egg, then coat in panko-Parmesan mixture.
  • Pan-fry in hot oil over medium-high until golden and 165°F, 3–4 minutes per side. Drain on a rack.
  • Cook gemelli in salted water to al dente. Reserve 1/2 cup pasta water; drain.
  • Melt butter in a saucepan; sauté garlic 30 seconds.
  • Add cream, Cajun seasoning, and smoked paprika; simmer 2–3 minutes.
  • Whisk in Parmesan until smooth; loosen with reserved pasta water as needed.
  • Toss pasta with sauce; fold in red pepper flakes and sun-dried tomatoes if using.
  • Serve pasta topped with crispy chicken; garnish with parsley and extra Parmesan.

Notes

Double-coat some pieces for extra crunch. For a lighter version, bake at 400°F for 18–20 minutes on a greased rack, flipping once.

Nutrition

Calories: 860kcalCarbohydrates: 67gProtein: 50gFat: 42gSaturated Fat: 18gCholesterol: 205mgSodium: 1180mgFiber: 4gSugar: 4gVitamin A: 900IUVitamin C: 6mgCalcium: 480mgIron: 4mg
Keyword cajun alfredo, comfort food, creamy pasta, crispy chicken bites, easy dinner, gemelli pasta, parmesan chicken, weeknight meal
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