Description
Delicious Parmesan Crusted Chicken Bites served over a rich, smoky Cajun Alfredo gemelli pasta. This dish features crispy, flavorful chicken bites coated in a Parmesan breadcrumb crust, paired with a creamy smoked gouda Alfredo sauce enhanced with Cajun spices and garlic. Perfect for a comforting and impressive dinner in just 45 minutes.
Ingredients
Scale
Chicken Bites
- 2 large chicken breasts, boneless and skinless
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (Panko or Italian-style)
- 2 large eggs
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3 tablespoons unsalted butter (divided)
Pasta & Sauce
- 10 oz gemelli pasta
- 1 1/2 cups heavy cream
- 1 cup shredded smoked gouda cheese
- 2 tablespoons chopped chives
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare Chicken: Cut chicken breasts into bite-sized pieces and set aside for breading.
- Mix Breading Components: In one bowl, whisk the eggs. In another bowl, combine breadcrumbs, grated Parmesan cheese, Cajun seasoning, garlic powder, and paprika thoroughly.
- Bread Chicken: Dip each chicken piece first into the egg wash, then coat thoroughly with the Parmesan breadcrumb mixture ensuring even coverage.
- Cook Chicken Bites: Heat 2 tablespoons of butter in a large skillet over medium heat. Fry the coated chicken bites in batches until they are golden brown and cooked through. Remove and drain on paper towels to keep crispy.
- Cook Pasta: Boil gemelli pasta in salted water until al dente according to package instructions. Drain, reserving 1/4 cup of pasta water for sauce adjustment.
- Prepare Alfredo Sauce: In the same skillet, melt 1 tablespoon butter, then stir in garlic powder, remaining Cajun seasoning, and heavy cream. Allow to simmer gently for 3 to 4 minutes to infuse flavors.
- Add Cheese to Sauce: Stir shredded smoked gouda into the simmering sauce until smooth and fully melted. If needed, thin the sauce by gradually adding reserved pasta water to reach desired consistency.
- Toss Pasta in Sauce: Add the drained gemelli pasta to the Alfredo sauce and toss well to ensure every piece is fully coated with the creamy sauce.
- Serve: Plate the creamy Cajun Alfredo gemelli pasta and top with the crispy Parmesan crusted chicken bites. Garnish with freshly chopped chives and a sprinkle of black pepper for added flavor and presentation.
Notes
- Using panko breadcrumbs will provide a crispier texture to the chicken bites compared to traditional breadcrumbs.
- Reserve some pasta water to adjust the Alfredo sauce consistency, ensuring it’s neither too thick nor too runny.
- For a spicier kick, increase the amount of Cajun seasoning slightly in both the chicken breading and Alfredo sauce.
- Ensure chicken is cooked thoroughly by cutting the bites uniformly to cook evenly.
- Smoked gouda adds a unique smoky flavor to the Alfredo; if unavailable, a mild smoked cheese can be substituted.
