Instructions
Step 1: Start by marinating the chicken bites in buttermilk for at least 20 minutes.
Step 2: In a shallow bowl, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Dredge the marinated chicken pieces in the breadcrumb mixture.
Step 3: Heat olive oil in a skillet over medium-high heat. Pan-fry chicken bites in batches until golden and crispy, about 4-5 minutes per side. Remove and set on a paper towel-lined plate.
Step 4: Boil the pasta in salted water according to package instructions. Drain and set aside.
Step 5: In a large skillet, melt butter and sauté minced garlic until fragrant. Add heavy cream, Cajun seasoning, black pepper, and salt. Let simmer for 5 minutes, then stir in Parmesan cheese until the sauce thickens.
Step 6: Toss the cooked pasta in the Cajun Alfredo sauce until fully coated. Keep warm.
Step 7: For the jalapeño crunch, coat thin slices of jalapeño in flour and salt. Heat vegetable oil and fry the slices until golden and crispy. Drain on paper towels.
Step 8: Serve the Cajun Alfredo Pasta alongside the garlic Parmesan chicken bites. Top the pasta with crispy jalapeños and garnish everything with fresh parsley.
Storage Information
Refrigerate leftovers in airtight containers for up to 3 days. Reheat pasta gently on the stove with a splash of cream or milk, and re-crisp chicken and jalapeños in a hot skillet or oven.
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