Instructions:
Step 1: Cook the pasta according to package instructions. Drain and set aside.
Step 2: In a small saucepan over medium heat, melt butter and sauté garlic until fragrant. Add heavy cream, Cajun seasoning, smoked paprika, salt, and pepper. Simmer for 2-3 minutes.
Step 3: Stir in Parmesan cheese until melted and smooth. Add cooked pasta and toss to coat. Cover and keep warm.
Step 4: For the chicken, set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, garlic powder, paprika, salt, and pepper.
Step 5: Dredge chicken pieces in flour, then dip in egg, and coat with the breadcrumb mixture.
Step 6: Heat oil in a skillet over medium-high heat. Fry the chicken bites in batches until golden and cooked through, about 3-4 minutes per side. Drain on paper towels.
Step 7: Serve the crispy chicken bites alongside the creamy Cajun Alfredo pasta. Garnish with extra Parmesan and chopped parsley.
Storage Information:
Refrigerate leftovers in airtight containers for up to 3 days. Reheat chicken in the oven or air fryer for crispiness. Pasta can be reheated on the stove with a splash of cream or milk to loosen the sauce.
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