Description
Delicious Garlic Chicken Bites served with a creamy Cajun Spinach Artichoke Alfredo Pasta. This quick and flavorful dish combines tender Cajun-seasoned chicken with a rich, cheesy Alfredo sauce infused with garlic, spinach, and artichoke hearts, tossed with perfectly cooked cavatappi pasta for a satisfying meal.
Ingredients
Scale
Chicken
- 2 large chicken breasts, cubed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
Sauce and Pasta
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 4 ounces cream cheese
- 1 cup grated Parmesan cheese
- 1 cup canned artichoke hearts, chopped
- 2 cups fresh spinach
- 12 ounces cavatappi pasta, cooked al dente
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Season the Chicken: Season the cubed chicken breasts evenly with Cajun seasoning and a pinch of salt and pepper to enhance the flavor.
- Sear the Chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, searing until the pieces are golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute until the garlic becomes fragrant, careful not to burn it.
- Simmer Cream: Pour in the heavy cream and bring the mixture to a gentle simmer, allowing the flavors to meld and the cream to heat through.
- Melt Cream Cheese: Stir in the cream cheese, whisking continuously until the cream cheese is fully melted and the sauce is smooth and creamy.
- Add Parmesan Cheese: Add the grated Parmesan cheese into the sauce and continue to simmer until the sauce thickens slightly, stirring occasionally.
- Add Vegetables: Fold in the chopped artichoke hearts and fresh spinach. Cook until the spinach wilts and integrates into the sauce, about 2 to 3 minutes.
- Combine Pasta: Add the cooked cavatappi pasta to the skillet and toss gently to coat the pasta evenly with the creamy sauce.
- Return Chicken: Return the cooked chicken bites to the skillet and stir everything together. Heat through for an additional 2 to 3 minutes to ensure the chicken is warm and flavors are well combined.
- Serve: Serve the creamy Cajun spinach artichoke Alfredo pasta warm, garnished with extra Parmesan cheese and crushed red pepper flakes if desired for a little heat.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
- Make sure to cook the pasta al dente to avoid it becoming mushy when tossed with the sauce.
- Leftover pasta can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- For a lighter version, substitute heavy cream and cream cheese with half-and-half and reduce the amount of cheese.
