Description

This recipe features irresistible hot honey garlic chicken bites paired with a creamy Cajun Alfredo pasta and roasted broccoli. Crispy fried chicken pieces are coated in a sweet and spicy honey garlic sauce, complemented perfectly by a rich and flavorful Cajun Alfredo rotini, finished with tender roasted broccoli for a complete, satisfying meal ideal for family dinners or entertaining guests.

Ingredients

Scale

Chicken Bites

1.5 lb Boneless skinless chicken, cut into 1-inch pieces
0.5 cup Cornstarch
0.33 cup All-purpose flour
1 tsp Kosher salt
0.5 tsp Black pepper
0.5 tsp Paprika
0.5 cup Neutral oil (for frying)
0.33 cup Honey
2 tbsp Hot sauce
3 cloves Garlic, minced
1 tbsp Soy sauce
1 tbsp Unsalted butter
1 tsp Apple cider vinegar

Pasta and Sauce

12 oz Rotini pasta
1 cup Heavy cream
1 tsp Cajun seasoning
0.75 cup Parmesan cheese, freshly grated
0.5 cup Reserved pasta water

Vegetables and Garnish

3 cups Broccoli florets
1 tbsp Olive oil
2 tbsp Chopped fresh parsley
0.25 tsp Red pepper flakes (optional)

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Instructions

Prepare the Chicken: Pat the chicken pieces dry with paper towels to remove excess moisture. In a large bowl, toss the chicken with cornstarch, flour, kosher salt, black pepper, and paprika until well coated.
Fry Chicken: Heat the neutral oil in a skillet over medium-high heat until shimmering. Add chicken pieces in batches, frying each side for 4 to 5 minutes until golden brown and crispy. Remove chicken and set aside on paper towels to drain excess oil.
Make Hot Honey Garlic Sauce: Remove all but about 1 teaspoon of oil from the skillet. Over medium heat, add unsalted butter and sauté minced garlic until fragrant, about 1 minute. Stir in honey, hot sauce, soy sauce, and apple cider vinegar. Let the mixture simmer gently for 1 to 2 minutes to meld the flavors.
Coat Chicken in Sauce: Return the fried chicken pieces to the skillet, tossing them thoroughly to coat in the hot honey garlic sauce. Reduce heat to low to keep warm and let flavors blend.
Cook Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente according to package instructions. Reserve 0.5 cup of pasta water before draining.
Prepare Cajun Alfredo Sauce: In a separate saucepan, melt butter over medium heat. Pour in heavy cream and sprinkle in Cajun seasoning, stirring to combine. Gradually whisk in the grated Parmesan cheese until smooth. Adjust sauce consistency by adding reserved pasta water little by little as needed.
Roast Broccoli: Preheat oven to 425°F (220°C). Toss broccoli florets with olive oil and spread them evenly on a baking sheet. Roast for 8 to 10 minutes until tender and slightly caramelized.
Combine Pasta and Sauce: Toss the cooked rotini pasta with the Cajun Alfredo sauce until well coated. Optionally, add red pepper flakes for extra heat.
Serve: Plate the creamy Cajun Alfredo rotini, top with hot honey garlic chicken bites, and add roasted broccoli on the side. Garnish with chopped fresh parsley. Enjoy!

Notes

For a gluten-free option, substitute all-purpose flour with gluten-free flour and use tamari sauce instead of soy sauce.
Maple syrup can replace honey for a vegan-friendly sauce; also substitute chicken with tofu or turkey for a lighter protein.
Adjust hot sauce quantity to your preferred spice level or omit red pepper flakes if sensitive to heat.
Use smoked paprika instead of regular paprika for a smoky depth of flavor.
Reserve pasta water carefully to control sauce consistency for a creamier pasta.
If dairy-free, replace butter with olive oil and Parmesan cheese with nutritional yeast.
Cook chicken in batches to avoid overcrowding, which helps to keep them crispy.