Chili Garlic Butter Chicken Bites with Creamy Cajun Corn Alfredo Twists

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Craving bold flavors with comforting texture? These Chili Garlic Butter Chicken Bites with Creamy Cajun Corn Alfredo Twists bring just that. Think crispy, juicy chicken tossed in a sweet and spicy garlic butter glaze, paired with tender pasta spirals wrapped in a velvety Cajun-infused corn Alfredo sauce.

This dish satisfies the best of both worlds—protein-packed bites with caramelized edges and silky-smooth noodles that soak up all the smoky creaminess. The sweet pops of corn cut through the spice, making every bite a balance of heat, richness, and freshness.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts or thighs work great for this recipe. Thighs give you more juicy and tender bites, but breasts are leaner and still get crispy when pan-seared properly. Make sure to cut the chicken into bite-size pieces for even cooking and maximum surface area to hold that chili garlic glaze.

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Ingredients for the Chili Garlic Butter Chicken Bites with Creamy Cajun Corn Alfredo Twists

Chicken: The main protein, cut into cubes and seared until golden.

Butter: Adds richness to the glaze and sauce, giving everything that irresistible flavor.

Garlic & Chili Paste: These are essential for the punchy heat and depth in the chicken glaze.

Honey: Balances the spice with a touch of sweetness.

Heavy Cream: Forms the creamy base of the Alfredo sauce, giving it a luscious texture.

Corn Kernels: Brings sweetness and texture to the Alfredo, pairing beautifully with the smoky Cajun flavor.

Cajun Seasoning: Adds boldness to both the sauce and the chicken. Adjust the amount based on your heat preference.

Rotini Pasta: Twists are great for catching all that sauce in every nook.

Parmesan Cheese: Essential for building the Alfredo’s creamy, cheesy body.

Fresh Parsley & Green Onions: Add color, freshness, and a final flavor lift.

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How To Make the Chili Garlic Butter Chicken Bites with Creamy Cajun Corn Alfredo Twists

Step 1: Sear the Chicken Bites

Heat a skillet over medium-high heat with a tablespoon of oil. Add the cubed chicken, sprinkle with Cajun seasoning, and sear until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.

Step 2: Make the Chili Garlic Butter Glaze

In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Stir in minced garlic and chili paste. Cook for 1-2 minutes until fragrant, then add honey. Return the chicken to the skillet and toss to coat in the sticky, spicy glaze. Turn off the heat.

Step 3: Boil the Pasta

While the chicken cooks, boil rotini pasta in salted water according to package directions. Drain and set aside.

Step 4: Build the Cajun Corn Alfredo Sauce

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add more garlic if desired, then stir in heavy cream and Cajun seasoning. Let it simmer for a minute, then add corn and Parmesan cheese. Stir until thickened and creamy.

Step 5: Toss Pasta with Sauce

Add the cooked rotini pasta into the Cajun Alfredo sauce and toss until well-coated. Let it cook for another minute so the flavors soak in.

Step 6: Serve and Garnish

Plate the creamy Cajun corn pasta alongside the sticky chili garlic chicken bites. Top with chopped parsley and green onions. Serve hot!

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Serving and Storing This Bold & Creamy Dish

Serve this dish warm, straight from the skillet, for maximum creaminess and crispiness. It pairs beautifully with a light green salad or some roasted veggies on the side. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

To reheat, warm the chicken in a skillet or microwave just until hot. Add a splash of milk or cream to the pasta when reheating to revive the Alfredo texture.

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Frequently Asked Questions

How spicy is the chicken?

You can adjust the spice level based on how much chili paste you use. Start small and add more to taste.

Can I use frozen corn?

Absolutely! Frozen corn works well and still gives you that juicy pop. Just thaw and drain before adding it to the sauce.

What pasta shapes work if I don’t have rotini?

Fusilli, penne, or farfalle are all great alternatives—any shape that holds onto sauce works well.

Can I make the sauce in advance?

Yes, you can make the Alfredo sauce ahead and store it in the fridge. Reheat it gently with a bit of extra cream to restore smoothness.

Is this good for meal prep?

Definitely. Store the chicken and pasta separately if possible, and reheat in portions throughout the week.

Can I use another protein instead of chicken?

Sure! Shrimp or tofu would both pair nicely with the spicy glaze and creamy pasta.

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Want More Chicken & Pasta Ideas?

If you’re into bold and cozy comfort meals like this, you’ll probably love these too:

• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a cheesy twist with hearty veg.
• Texas Roadhouse Butter Chicken Skillet when you want that restaurant-style indulgence.
• Skillet Ricotta Pasta with Roasted Broccoli for a light, creamy and veggie-forward dinner.
• One Pot Creamy Beef and Garlic Butter Pasta if you’re craving something meaty and ultra-saucy.
• Cheesesteak Tortellini in Rich Provolone Sauce for that cheesesteak-meets-pasta experience.

For even more mealtime inspiration, check out my daily updates and recipes on Pinterest @hallarecipes.

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📌 Save this recipe to your Pinterest dinner board so you can find it again when cravings hit.

And I’d love to hear what you thought! Did you add extra spice? Use shrimp instead of chicken? Snap a pic and drop it in the comments below.

Cooking should always be fun and flexible, so let’s share and swap tips together!

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