Description
Enjoy this indulgent recipe featuring creamy jalapeño garlic chicken bites paired with twisted Cajun pasta. Tender chicken breast seasoned with Cajun spices and sautéed with fresh garlic and jalapeños is enveloped in a rich cheddar cheese cream sauce that perfectly coats the flavorful twisted pasta. This dish is a comforting yet spicy delight that’s both satisfying and easy to prepare.
Ingredients
Scale
Chicken and Seasoning
- 2 large Chicken Breasts (Chicken thighs can be used for a richer flavor)
- 2 tablespoons Cajun Seasoning (Divided for seasoning chicken and cheese sauce)
- 1 teaspoon Salt (Enhances flavors)
- 1 teaspoon Black Pepper (Freshly ground is best)
Cooking Fats and Aromatics
- 2 tablespoons Butter (Divided for cooking and enriching flavors)
- 1 tablespoon Olive Oil (Canola oil is a neutral substitute)
- 3 cloves Garlic (Minced; fresh is ideal)
- 2 Jalapeños (Diced; omit seeds for a milder flavor)
Sauce and Pasta
- 1 cup Heavy Cream (Half-and-half offers a lighter option)
- 2 cups Sharp Cheddar Cheese (Shredded; medium or mild can be used)
- 12 ounces Twisted Pasta (Rotini, fusilli, or cavatappi; gluten-free pasta can be used)
- 1 tablespoon Fresh Parsley (Chopped; for garnish)
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the twisted pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- Season the Chicken: Pat the chicken breasts dry and sprinkle evenly with 1 tablespoon of Cajun seasoning, salt, and freshly ground black pepper.
- Sauté Chicken Bites: Cut the chicken breasts into bite-sized pieces. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Sauté Garlic and Jalapeños: In the same skillet, add the remaining 1 tablespoon butter. Once melted, add the minced garlic and diced jalapeños. Sauté for 2-3 minutes until fragrant and slightly softened.
- Make the Cream Sauce: Pour in the heavy cream and stir in the remaining 1 tablespoon Cajun seasoning. Bring to a gentle simmer and let the sauce thicken slightly over 3-5 minutes, stirring occasionally.
- Add Cheese and Chicken: Lower the heat and slowly stir in the shredded sharp cheddar cheese until melted and the sauce is creamy. Return the cooked chicken bites to the skillet and coat them well with the cheese sauce.
- Toss Pasta and Serve: Add the cooked twisted pasta to the skillet and toss everything together until the pasta is fully coated in the creamy cheesy jalapeño sauce. Adjust seasoning with salt and pepper to taste.
- Garnish and Serve: Sprinkle chopped fresh parsley on top as garnish and serve the creamy jalapeño garlic chicken bites with twisted Cajun pasta warm.
Notes
- For a milder dish, remove the seeds from the jalapeños before dicing.
- Chicken thighs can be used instead of chicken breasts for richer flavor.
- Half-and-half can replace heavy cream for a lighter sauce.
- Gluten-free pasta can be substituted to accommodate dietary restrictions.
- Medium cheddar cheese mellows the sharpness without losing creaminess.
- Be careful not to overcook the chicken to keep it juicy and tender.
