Instructions
Step 1: Season the chicken pieces with paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. Mix until the chicken is evenly coated.
Step 2: In a large skillet, heat olive oil and butter over medium-high heat. Add the seasoned chicken and sear for 6-8 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
Step 3: Cook the rotini pasta in salted boiling water according to package instructions. Drain and set aside.
Step 4: In the same skillet, heat olive oil and sauté the minced garlic and sun-dried tomatoes for 1-2 minutes.
Step 5: Stir in Cajun seasoning, Italian seasoning, and red pepper flakes. Add the heavy cream and chicken broth, bringing it to a gentle simmer.
Step 6: Add the Parmesan cheese and stir until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
Step 7: Toss the cooked pasta in the sauce until well coated. Plate the pasta and top with crumbled feta, parsley, and extra red pepper flakes if desired.
Step 8: Serve with the spicy herb butter chicken bites arranged alongside the pasta. Garnish with additional herbs as preferred.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pasta gently in a skillet over low heat with a splash of cream or broth to loosen the sauce. The chicken can be reheated in a pan or microwave until warmed through.
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