Description
This Lemon Pepper Chicken Bites with Roasted Red Pepper Cajun Alfredo Twists recipe features juicy, flavorful chicken bites coated in a crispy flour-cornstarch crust and fried to golden perfection. Paired with creamy, spicy Alfredo pasta infused with roasted red peppers and Cajun seasoning, this dish delights with a balance of zesty lemon, smoky sweetness, and rich cheese flavors, all ready in 30 minutes for a satisfying dinner.
Ingredients
Scale
For the Chicken Bites
- 1 lb Boneless Skinless Chicken Breasts
- 2 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 1.75 tsp Kosher Salt
- 2 tsp Freshly Ground Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 0.5 cup All-Purpose Flour
- 0.25 cup Cornstarch
- 3 tbsp Neutral Oil
For the Roasted Red Pepper Cajun Alfredo Twists
- 10 oz Rotini or Fusilli Pasta
- 2 tbsp Unsalted Butter
- 3 cloves Garlic, minced
- 1 cup Roasted Red Peppers, finely chopped
- 1 tbsp Cajun Seasoning
- 1 cup Heavy Cream
- 0.75 cup Freshly Grated Parmesan Cheese
- 2 tbsp Fresh Parsley, chopped
- Lemon Wedges, for serving
Instructions
- Prepare Chicken Marinade: Cut the chicken breasts into uniform bite-sized pieces and pat dry. In a bowl, combine lemon juice, lemon zest, kosher salt, black pepper, garlic powder, and onion powder. Toss the chicken pieces in this mixture and let marinate for 10 minutes to absorb the flavors.
- Coat Chicken: Mix all-purpose flour and cornstarch in a separate bowl. Dredge each marinated chicken piece in the flour mixture, ensuring an even coat, and shake off excess. Place coated chicken on a rack.
- Fry Chicken Bites: Heat neutral oil in a large skillet over medium-high heat until shimmering. Fry chicken pieces in batches, avoiding overcrowding. Cook for 4-5 minutes, turning occasionally until golden brown and internal temperature reaches 165°F. Drain on paper towels.
- Cook Pasta: Bring salted water to a boil in a large pot. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining. Set pasta aside.
- Make Alfredo Sauce Base: In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in chopped roasted red peppers and Cajun seasoning; cook for 1 minute.
- Add Cream and Simmer: Pour heavy cream into the skillet and bring to a gentle simmer. Cook 2-3 minutes, stirring occasionally until sauce thickens slightly.
- Incorporate Cheese: Whisk in freshly grated Parmesan cheese until fully melted and sauce is smooth. Season with extra kosher salt or black pepper if needed.
- Toss Pasta in Sauce: Add drained pasta to the Alfredo sauce, tossing gently to coat evenly. Use reserved pasta water to adjust consistency if sauce is too thick.
- Plate and Garnish: Serve creamy pasta on plates, top with crispy chicken bites. Garnish with fresh parsley and lemon wedges for added brightness.
Notes
- Ensure chicken pieces are uniform in size for even cooking.
- Do not overcrowd the skillet when frying chicken to maintain crispiness.
- Reserve pasta water to help achieve desired sauce consistency.
- Adjust Cajun seasoning levels according to preferred heat tolerance.
- Serve immediately for best texture and flavor.
