Description
Juicy Lemon Pepper Chicken Bites served atop creamy Roasted Red Pepper Cajun Alfredo Twists. This dish features tender chicken marinated with fresh lemon and spices, fried to a golden crisp, and paired with a rich, flavorful Cajun Alfredo pasta infused with roasted red peppers. Perfect for a satisfying and delicious 45-minute dinner for four.
Ingredients
Scale
Chicken Marinade and Coating
- 1 lb Boneless Skinless Chicken Breasts (Using thighs will provide extra juiciness.)
- 2 tbsp Lemon Juice (Fresh juice is ideal for the best taste.)
- 1 tbsp Lemon Zest (You can substitute with lime zest for a different twist.)
- 1.25 tsp Kosher Salt (Reduce if you’re looking to lower sodium intake.)
- 1.5 tsp Black Pepper (Adjust according to your heat preference.)
- 1 tsp Garlic Powder (Swap with fresh minced garlic if preferred.)
- 1 tsp Onion Powder (Adds depth to the flavor profile.)
- 0.5 cup All-Purpose Flour (For a gluten-free option, substitute with a gluten-free flour blend.)
- 0.25 cup Cornstarch (Can be substituted with additional flour if needed.)
- 3 tbsp Neutral Oil (Use olive oil or any high smoke point oil.)
Pasta and Alfredo Sauce
- 10 oz Rotini or Fusilli Pasta (Any pasta shape can work.)
- 2 tbsp Unsalted Butter (You can use salted butter if you adjust additional salt.)
- 3 cloves Garlic, Minced (Substitute with garlic powder (1 tsp) if needed.)
- 1 cup Roasted Red Peppers, Finely Chopped (You can use fresh peppers if you roast them at home.)
- 1 tbsp Cajun Seasoning (Feel free to customize the amount based on spice tolerance.)
- 1 cup Heavy Cream (Substitutes can include half-and-half or coconut cream.)
- 0.75 cup Freshly Grated Parmesan Cheese (Nutritional yeast can substitute for a vegan option.)
- 0.5 tsp Kosher Salt (Adjust to taste.)
- 0.5 tsp Black Pepper (Adjust to taste.)
- 0.25 cup Pasta Water (Reserved as needed for sauce consistency.)
- 2 tbsp Fresh Parsley, Chopped (Adds color and freshness.)
- Lemon Wedges (Enhances the dish’s flavor.)
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken breasts into 1-inch pieces. In a mixing bowl, combine the chicken with lemon juice, lemon zest, kosher salt, black pepper, garlic powder, and onion powder. Allow it to marinate for about 10 minutes to absorb the flavors.
- Coat the Chicken: In another bowl, whisk together the all-purpose flour and cornstarch. Remove the marinated chicken from the bowl, letting excess marinade drip off, and dredge each piece thoroughly in the flour-cornstarch mixture for a crispy coating.
- Fry the Chicken: Heat 3 tablespoons of neutral oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer. Fry for about 5-7 minutes, turning as needed, until the chicken is golden brown and cooked through.
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini or fusilli pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/4 cup of the pasta water before draining the pasta.
- Make the Sauce Base: Using the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the finely chopped roasted red peppers and Cajun seasoning, mixing well.
- Prepare the Alfredo Sauce: Pour in 1 cup of heavy cream to the sautéed mixture, stirring well to combine. Let the sauce simmer gently for about 2-3 minutes to thicken slightly. Then whisk in 3/4 cup of freshly grated Parmesan cheese until the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly. Mix in the reserved pasta water a little at a time if needed to achieve a perfect sauce consistency.
- Serve: Divide the creamy Cajun Alfredo pasta among serving plates. Top each plate with the crispy lemon pepper chicken bites. Garnish with chopped fresh parsley and serve with lemon wedges on the side for an extra burst of brightness.
Notes
- Using chicken thighs instead of breasts will result in even juicier chicken bites.
- Fresh lemon juice and zest provide the best flavor, but lime can be used as a substitute for a different citrus note.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Adjust black pepper and Cajun seasoning levels to suit your heat preference.
- Roasted red peppers can be homemade by roasting fresh peppers until charred and peeled.
- Parmesan cheese can be substituted with nutritional yeast to make the sauce vegan-friendly (also replace heavy cream accordingly).
- Reserve pasta water is crucial for adjusting the sauce consistency to your liking.
- Use a high smoke point oil like avocado or grapeseed oil if preferred for frying.
