This bold and comforting dish is a flavor-packed fusion of spicy chili garlic chicken bites and creamy Cajun corn Alfredo pasta. Tender chicken is seared in garlic butter and chili sauce, then folded into a rich Alfredo made with sweet corn purée, Cajun spices, and melty Parmesan. Twisted pasta like rotini or fusilli clings to the sauce, making every bite indulgent and satisfying. Finished with fire-roasted corn, green onions, and smoked paprika, this recipe is a Southern-inspired masterpiece that’s perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken Bites:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1–2 tsp chili garlic sauce (adjust to taste)
- Salt and black pepper, to taste
For the Cajun Corn Alfredo Sauce:
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1½ cups heavy cream
- ½ cup chicken broth
- 1 tbsp Cajun seasoning
- 1 cup canned or thawed frozen corn (plus 2 tbsp for garnish)
- 1 cup grated Parmesan cheese
- Salt and freshly cracked pepper, to taste
For the Pasta:
- 8 oz twisted pasta (fusilli, rotini, or cavatappi)
- Salt, for boiling water
For Garnish:
- ½ cup fire-roasted corn (canned or thawed frozen)
- 2–3 green onions, thinly sliced
- ½ tsp smoked paprika
👩🍳 Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Make the Chili Garlic Butter Chicken
Season chicken pieces with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Lower the heat and stir in butter, garlic, and chili garlic sauce. Sauté for 1 minute until fragrant and coated. Remove from heat and set aside.
Step 3: Prepare the Cajun Corn Alfredo Sauce
In a separate pan, melt butter and sauté garlic until aromatic. Add heavy cream and chicken broth, then bring to a gentle simmer. Stir in Cajun seasoning and corn. Use an immersion blender to purée the corn directly in the pan until smooth and creamy. Slowly whisk in Parmesan cheese until fully melted. Season with salt and pepper. Thin the sauce with reserved pasta water if needed.
Step 4: Combine and Serve
Add cooked pasta to the Cajun corn Alfredo sauce and toss to coat. Fold in the chili garlic chicken bites and mix gently. Plate the pasta and top with fire-roasted corn, sliced green onions, and a sprinkle of smoked paprika.
🍽️ Pro Tips & Variations
- Adjust Heat: Use more or less chili garlic sauce depending on your spice preference.
- Corn Purée Magic: Blending sweet corn adds natural sweetness and velvety texture.
- Protein Swap: Try shrimp or tofu instead of chicken for a twist.
- Cheese Boost: Add shredded mozzarella for extra creaminess.
- Veggie Add-In: Toss in sautéed bell peppers or spinach for color and nutrition.
🧊 Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in portions for up to 2 months. Thaw overnight and reheat gently.
- Reheat: Warm on the stovetop with a splash of cream or broth to revive the sauce.
This dish is creamy, spicy, and totally crave-worthy—a comforting bowl of pasta with a bold Cajun twist. Want to try a tropical pineapple glaze or sugar-free variation next? I’ve got ideas that’ll keep your dinner game sizzling.