Description
Crispy Parmesan Chicken Bites served with a rich and smoky Cajun Alfredo sauce over your choice of pasta. This comforting and flavorful dish combines golden-fried chicken with creamy, cheesy sauce infused with smoked Gouda and Cajun spices for a delightful meal that’s perfect for any occasion.
Ingredients
Scale
Chicken and Coating
- 1 pound Boneless Skinless Chicken Breasts or Thighs (Thighs for flavor, breasts for leanness)
- 2 large Eggs (For binding)
- 1 cup All-Purpose Flour (Mixed with garlic powder and paprika for coating)
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 cup Panko Bread Crumbs (For ultra-crisp texture)
- 1/2 cup Grated Parmesan Cheese (For coating)
Smoked Cajun Alfredo Sauce
- 4 tablespoons Butter
- 1 tablespoon Cajun Seasoning
- 1 pinch Garlic Powder
- 1 cup Heavy Cream
- 1 cup Shredded Smoked Gouda or Smoked Cheddar
- 1/2 cup Grated Parmesan Cheese (For sauce)
Pasta and Garnish
- 8 ounces Fettuccine or Rigatoni Pasta
- 1/4 cup Fresh Parsley (optional, for garnish)
- Vegetable oil (about half an inch for frying)
Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken breasts or thighs into bite-sized pieces for even cooking. Into three separate bowls, place whisked eggs in one, a mixture of all-purpose flour, garlic powder, and paprika in the second, and a blend of panko bread crumbs with grated Parmesan cheese in the third.
- Coat the Chicken: Dip each chicken piece first into the flour mixture to help the egg adhere, then into the egg wash, allowing excess to drip off. Finally, coat the pieces thoroughly in the panko-Parmesan mixture, pressing lightly to form an even, crispy crust.
- Fry the Chicken: Heat about half an inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 5 minutes). Fry the breaded chicken pieces in batches, cooking for 3 to 4 minutes per side until golden brown and cooked through. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Cook the Pasta: While frying chicken, bring a pot of salted water to a boil. Cook the fettuccine or rigatoni according to package instructions (8-12 minutes), until al dente. Drain the pasta and set aside.
- Make the Cajun Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Stir in Cajun seasoning and a pinch of garlic powder. Slowly add the heavy cream while whisking gently. Gradually incorporate shredded smoked Gouda and grated Parmesan until the sauce is smooth, creamy, and well combined.
- Toss Pasta in Sauce: Add the cooked pasta to the Alfredo sauce, tossing well to ensure each noodle is coated evenly. If the sauce is too thick, stir in reserved pasta water a little at a time until desired consistency is reached.
- Serve: Plate the creamy Cajun Alfredo pasta topped with the crispy Parmesan chicken bites. Garnish with fresh parsley if desired. Serve immediately for best texture and flavor.
Notes
- For extra crispy chicken, press the panko mixture firmly onto each piece.
- Use chicken thighs if you prefer more flavorful and juicy bites, or chicken breasts for a leaner option.
- Adjust the amount of Cajun seasoning in the sauce to your preferred spice level.
- If you want a lighter version, substitute heavy cream with half-and-half, but the sauce may be less rich.
- Reserved pasta water can help adjust sauce consistency without diluting flavor.
