Instructions
Step 1: Marinate the chicken bites in buttermilk for 20 minutes. Meanwhile, cook pasta according to package directions, then drain and set aside.
Step 2: In a shallow bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper. Coat each chicken piece in the breadcrumb mixture.
Step 3: Heat oil in a skillet over medium heat. Fry chicken bites in batches until golden brown and cooked through, about 3-4 minutes per side. Transfer to paper towel-lined plate.
Step 4: In a clean skillet, melt butter over medium heat. Sauté garlic until fragrant. Add heavy cream and Cajun seasoning; simmer for 2-3 minutes.
Step 5: Stir in Parmesan cheese until melted and sauce thickens. Add cooked pasta and toss to coat. Season with salt and pepper.
Step 6: To make the jalapeño crunch, toss slices in flour and fry in hot oil until crispy. Drain on paper towels.
Step 7: Serve Cajun Alfredo Pasta with Garlic Parmesan Chicken Bites and top with crispy jalapeño slices. Garnish with chopped parsley.
Storage Information
Store the pasta and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat pasta gently with a splash of cream or milk to restore creaminess. For best texture, reheat chicken in an oven or air fryer to maintain crispiness. Jalapeño crunch is best enjoyed fresh.
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