Description
Tender lemon pepper–seasoned chicken bites served with rotini pasta coated in a creamy roasted red pepper Cajun Alfredo sauce, topped with fresh basil for a perfect balance of zesty, smoky, and creamy flavors.
Ingredients
2 chicken breasts
2 teaspoons lemon pepper seasoning
1 tablespoon olive oil
2 tablespoons butter (divided)
8 ounces rotini pasta
1 cup heavy cream
1 cup roasted red peppers, diced
1 tablespoon Cajun seasoning
2 cloves garlic, minced
3/4 cup Parmesan cheese, grated
Fresh basil leaves, for garnish
Instructions
1. Cut chicken breasts into bite-sized pieces and pat dry. Toss with lemon pepper seasoning to coat evenly.
2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add chicken in a single layer and cook until golden brown and fully cooked, about 5–6 minutes. Remove and set aside.
3. Cook rotini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. In the same skillet, melt the remaining butter over medium heat. Add garlic and sauté until fragrant. Stir in roasted red peppers and Cajun seasoning, cooking for 1–2 minutes.
5. Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan until melted and the sauce thickens slightly.
6. Add pasta to the sauce, tossing to coat. Use reserved pasta water to adjust consistency if needed.
7. Top with chicken bites and garnish with fresh basil. Serve immediately.
Notes
Patting the chicken dry before seasoning ensures better browning.
Reserve pasta water to adjust sauce thickness without diluting flavor.
Fresh basil at the end brightens the flavors and adds aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
Keywords: lemon pepper chicken, cajun alfredo, roasted red pepper pasta