Description

A delightful and savory Juicy Garlic Butter Chicken Bites served atop creamy Cajun Alfredo Mac Magic. This dish combines tender, flavorful chicken coated in Cajun spices with a rich, cheesy Alfredo pasta and crispy fried onions for texture and extra flavor. Perfect for a comforting weeknight dinner that feels indulgent yet easy to prepare.

Ingredients

Scale

For the Chicken

500 g Chicken Breast or Thighs (Substitute with turkey for a leaner option)
1 tbsp Olive Oil (Can be replaced by vegetable or canola oil)
1 tbsp Cajun Seasoning (Swap with Creole seasoning if desired)
0.5 tsp Salt
Black Pepper, to taste
2 tbsp Butter

For the Cajun Alfredo Mac

300 g Elbow Macaroni or Cavatappi Pasta (Can use gluten-free pasta if necessary)
1.5 cups Heavy Cream (Substitute with whole milk for a lighter sauce)
0.5 cup Grated Parmesan Cheese (Swap with Pecorino Romano if preferred)
1 cup Shredded Mozzarella Cheese (Substitutable with any melty cheese)
3 cloves Garlic, minced (Adjust according to your preference)
1 tbsp Cajun Seasoning
2 tbsp Butter

For the Crispy Onions

1 cup Thinly Sliced Onions (Can use shallots for a different flavor profile)
0.25 cup Flour (Use cornstarch for a gluten-free option)
2 tbsp Cornstarch (Helps create extra crispiness)
Oil (For frying onions until crispy)

Optional Garnish

1 tbsp Chopped Parsley (Optional—can be omitted if desired)

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Instructions

Marinate Chicken: Cut the chicken breast or thighs into bite-sized pieces and place them in a bowl. Drizzle with olive oil, then sprinkle Cajun seasoning, salt, and black pepper over the chicken. Mix well to ensure all pieces are evenly coated. Let the chicken marinate for about 15 minutes to absorb the flavors.
Prepare Crispy Onions: Heat oil in a deep skillet over medium heat. In a shallow bowl, combine the thinly sliced onions with flour and cornstarch, tossing to coat evenly. Carefully fry the onions in the hot oil until they turn golden brown and crispy, approximately 4-6 minutes. Remove and drain on paper towels to remove excess oil.
Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or cavatappi pasta and cook until al dente, about 7-10 minutes. Drain the pasta and set it aside for later use.
Make Alfredo Sauce: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant. Pour in 1.5 cups of heavy cream and stir in 1 tablespoon of Cajun seasoning. Gradually whisk in 0.5 cup grated Parmesan and 1 cup shredded mozzarella cheese until the sauce is smooth and creamy.
Sear Chicken: In a separate skillet, heat the remaining 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through.
Assemble Dish: Add the cooked pasta into the skillet with the Alfredo sauce and gently mix to coat the pasta evenly. Plate the creamy Cajun Alfredo mac, then top with the juicy garlic butter chicken bites and sprinkle crispy fried onions on top. Garnish with chopped parsley if desired and serve immediately.

Notes

You can substitute chicken thighs with turkey for a leaner option.
Use gluten-free pasta and cornstarch for a gluten-free version.
Adjust garlic and Cajun seasoning quantities to suit your heat preference.
For a lighter dish, substitute heavy cream with whole milk, though the sauce will be less rich.
Fry onions carefully to avoid burning; they should be golden and crispy.
Leftover sauce can be refrigerated and gently reheated with a splash of cream or milk.