Description
Crispy Parmesan Chicken Bites with Smoked Cajun Alfredo Bliss is a deliciously indulgent dish featuring bite-sized chicken pieces coated in a crunchy Parmesan and panko crust, fried to golden perfection. Served over tender fettuccine or rigatoni pasta tossed in a rich and creamy smoked Cajun Alfredo sauce, this recipe combines smoky, spicy, and cheesy flavors for a truly satisfying meal.
Ingredients
Scale
Chicken and Coating
- 1 pound Boneless Skinless Chicken Breasts or Thighs (Thighs for flavor, breasts for leanness)
- 2 large Eggs (For binding)
- 1 cup All-Purpose Flour (For the coating)
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 cup Panko Bread Crumbs (For ultra-crisp texture)
- 1/2 cup Grated Parmesan Cheese (For coating)
Smoked Cajun Alfredo Sauce
- 4 tablespoons Butter
- 1 tablespoon Cajun Seasoning
- Pinch of Garlic Powder
- 1 cup Heavy Cream
- 1 cup Shredded Smoked Gouda or Smoked Cheddar
- 1/2 cup Grated Parmesan Cheese (for sauce)
Pasta and Garnish
- 8 ounces Fettuccine or Rigatoni Pasta
- 1/4 cup Fresh Parsley (optional, for garnish)
- Vegetable Oil (for frying, about half an inch in skillet)
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken breasts or thighs into evenly sized bite-sized pieces to ensure consistent cooking. This step sets the foundation for crispy and tender chicken bites.
- Set up Breading Stations: In three separate bowls, whisk the eggs in one bowl; in another, combine all-purpose flour with garlic powder and paprika; in the third, mix panko bread crumbs with grated Parmesan cheese. This layered coating will provide a flavorful and crisp crust.
- Bread the Chicken: Dip each chicken piece first into the flour mixture, coating fully to help the egg adhere. Then dip into the egg wash, letting excess drip off, and finally coat in the panko-Parmesan mixture. Press lightly to form an even crust.
- Fry the Chicken: Heat approximately half an inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 5 minutes). Fry the breaded chicken pieces in batches for 3–4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
- Cook the Pasta: While frying chicken, bring a large pot of salted water to a boil. Add the fettuccine or rigatoni and cook according to package instructions (8–12 minutes) until al dente. Drain and set aside.
- Make the Cajun Alfredo Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the Cajun seasoning and a pinch of garlic powder. Gradually pour in the heavy cream, whisking continuously. Add shredded smoked Gouda and grated Parmesan, stirring until the sauce is smooth and creamy.
- Toss Pasta with Sauce: Add the cooked pasta into the Alfredo sauce, tossing to ensure every noodle is coated. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
- Serve: Plate the creamy pasta and top with the crispy Parmesan chicken bites. Garnish with fresh parsley if desired. Serve immediately for the best experience.
Notes
- Chicken thighs add more flavor and juiciness, while breasts make the dish leaner.
- You can substitute smoked Gouda with smoked cheddar or another smoked cheese of your choice.
- Adjust the Cajun seasoning to your preferred spice level.
- Make sure oil is hot before frying to achieve a crispy crust and avoid sogginess.
- Use fresh parsley garnish to add a pop of color and freshness.
- Reserve some pasta cooking water to adjust sauce consistency as needed.
