Description
A creamy, smoky pasta dish featuring tender garlic butter chicken bites, rich Cajun Alfredo sauce, and tangy sun-dried tomatoes over perfectly cooked pasta.
Ingredients
500g chicken breast, cut into bite-sized pieces
2 tbsp olive oil
3 garlic cloves, minced
2 tbsp Cajun seasoning (plus extra to taste)
1 1/2 cups heavy cream
1 cup Parmesan cheese, freshly grated
1/2 cup sun-dried tomatoes, chopped
3 tbsp butter
340g pasta (rotini or penne)
2 tbsp fresh parsley, chopped
Instructions
1. Season chicken with Cajun seasoning. Heat olive oil in a skillet and cook chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
2. Melt butter in the same skillet. Add garlic and cook 30 seconds. Stir in sun-dried tomatoes and cook 1 minute.
3. Pour in heavy cream. Simmer gently, then stir in Parmesan until melted and smooth. Adjust Cajun seasoning to taste.
4. Cook pasta in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
5. Add pasta to the sauce, tossing to coat. Add reserved water if needed. Stir in chicken and heat through.
6. Garnish with parsley and serve immediately.
Notes
Use freshly grated Parmesan for the creamiest sauce.
Don’t overcook the chicken; remove as soon as it’s no longer pink.
Reserve pasta water—it helps loosen the sauce while keeping it creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 720
- Sugar: 5
- Sodium: 980
- Fat: 45
- Saturated Fat: 24
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 3
- Protein: 37
- Cholesterol: 170
Keywords: Tuscan chicken, Cajun Alfredo, pasta