Chili Garlic Butter Chicken Bites with Creamy Cajun Corn Alfredo Twists
Ingredients:
225g twisted pasta (fusilli, rotini, or cavatappi)
Salt for pasta water
450g boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1–2 tsp chili garlic sauce
Salt and freshly cracked black pepper to taste
2 tbsp unsalted butter
3 cloves garlic, minced
350ml heavy cream
120ml chicken broth
1 tbsp Cajun seasoning
240ml canned or frozen corn, thawed
240ml grated Parmesan cheese
Salt and freshly cracked black pepper to taste
120ml fire-roasted corn (thawed if frozen)
2–3 green onions, thinly sliced
½ tsp smoked paprika for dusting
Instructions:
1. Bring a large pot of salted water to a boil. Cook the twisted pasta according to package directions until al dente. Reserve 120ml of pasta water, then drain.
2. Season the chicken with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Add the chicken and cook for 6–8 minutes until browned. Reduce heat to low, then add butter, garlic, and chili garlic sauce. Stir for 1 minute until fragrant and coated. Set aside.
3. In another skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Pour in heavy cream and chicken broth, bring to a gentle simmer. Stir in Cajun seasoning and corn. Blend the mixture until smooth using an immersion or regular blender.
4. Return the blended sauce to the pan, whisk in Parmesan until melted. Season with salt and black pepper. Add reserved pasta water a little at a time if the sauce is too thick.
5. Toss the cooked pasta in the Alfredo sauce until fully coated. Fold in the chili garlic butter chicken.
6. Serve hot in bowls, topped with fire-roasted corn, sliced green onions, and a dusting of smoked paprika.
Prep: 15 min | Cook: 25 min | Total: 40 min
Servings: 4 | Calories: ~630 per serving
