Description
These Crispy Parmesan Chicken Bites paired with a Smoky Cajun Alfredo Gemelli pasta offer a flavorful and satisfying meal. The chicken is marinated in buttermilk and Cajun spices, then breaded with a parmesan-infused coating and fried to golden perfection. Served alongside gemelli pasta tossed in a creamy, smoky Cajun Alfredo sauce, this dish delivers a perfect balance of crispy texture and rich, spiced creaminess.
Ingredients
Scale
For the Chicken Bites
- 1 pound chicken breast, cut into bite-size chunks
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1 cup seasoned Italian breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- Vegetable oil, for frying
For the Smoky Cajun Alfredo Gemelli
- 8 ounces gemelli pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 1/4 cups heavy cream
- 1/2 cup grated parmesan cheese
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cracked black pepper
- 1 tablespoon chopped parsley
Instructions
- Marinate the chicken: In a bowl, combine the chicken chunks with buttermilk, a pinch of salt, and Cajun seasoning. Cover and refrigerate for at least 30 minutes to tenderize and flavor the chicken.
- Prepare dredging stations: In one shallow bowl, whisk the egg until smooth. In another bowl, mix together the flour, seasoned Italian breadcrumbs, parmesan cheese, garlic powder, onion powder, and smoked paprika to form the coating mixture.
- Coat the chicken: Remove chicken from the marinade, dip each piece into the egg wash, then dredge thoroughly in the breadcrumb mixture, ensuring each chunk is fully coated for maximum crispiness.
- Fry the chicken bites: Heat vegetable oil in a skillet over medium-high heat. Fry the chicken pieces in batches, cooking for 3 to 4 minutes per side until they are golden brown and cooked through. Transfer cooked chicken to a wire rack to maintain crispiness while finishing the rest.
- Cook the pasta: Bring a large pot of salted water to a boil. Add gemelli pasta and cook according to package directions until al dente. Drain and set aside.
- Prepare the Alfredo sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and let it simmer gently for 5 minutes, allowing it to reduce slightly.
- Season the sauce: Stir in grated parmesan cheese, Cajun seasoning, smoked paprika, and cracked black pepper into the cream mixture. Continue to cook on low until the sauce thickens slightly and becomes creamy.
- Toss pasta with sauce: Add the drained gemelli pasta to the Alfredo sauce. Toss well to ensure all pasta is evenly coated with the smoky, spicy sauce.
- Serve and garnish: Plate the creamy Cajun Alfredo gemelli pasta and top with the crispy parmesan chicken bites. Garnish with chopped parsley to add freshness and color before serving.
Notes
- For extra crispiness, double coat the chicken by dipping it again into egg and breadcrumb mixture before frying.
- You can substitute buttermilk with milk mixed with a teaspoon of lemon juice or vinegar if needed.
- Ensure oil temperature is medium-high to avoid greasy chicken bites and maintain crunch.
- Use fresh grated parmesan cheese for best flavor in both the coating and the sauce.
- This recipe can be made gluten-free by using gluten-free flour and breadcrumbs.
