Description
Enjoy a delightful meal with Juicy Lemon Pepper Chicken Bites paired perfectly with Roasted Red Pepper Cajun Alfredo Twists. This recipe combines tender, crispy chicken pieces marinated in fresh lemon and spices with a creamy, flavorful Cajun Alfredo sauce tossed with al dente rotini pasta and roasted red peppers for a vibrant, satisfying dinner.
Ingredients
Scale
Chicken Bites
- 1 lb Boneless Skinless Chicken Breasts (Cut into uniform 1-inch pieces)
- 2 tbsp Lemon Juice (Fresh)
- 1 tbsp Lemon Zest (Zest from a fresh lemon)
- 1 tsp Kosher Salt (Adjust to taste)
- 1 tsp Black Pepper (Freshly ground)
- 1 tsp Garlic Powder (Or fresh minced garlic)
- 1 tsp Onion Powder (Or fresh onions)
- 1 cup All-Purpose Flour (Or gluten-free flour)
- 2 tbsp Cornstarch (Enhances crispiness)
- 3 tbsp Neutral Oil (Vegetable or canola oil)
Pasta & Sauce
- 8 oz Rotini or Fusilli Pasta (Cook until al dente)
- 2 tbsp Unsalted Butter (May use salted butter)
- 2 cloves Garlic (Fresh minced)
- 1 cup Roasted Red Peppers (Finely chopped)
- 1 tbsp Cajun Seasoning (Adjust to taste)
- 1 cup Heavy Cream (Or half-and-half)
- 1/2 cup Parmesan Cheese (Freshly grated)
- 1 tsp Kosher Salt (Use to taste)
- 1 tsp Black Pepper (Use to taste)
- 1/2 cup Reserved Pasta Water (For adjusting sauce consistency)
- 2 tbsp Fresh Parsley (Chopped for garnish)
- 2 units Lemon Wedges (Optional for serving)
Instructions
- Marinate Chicken: In a mixing bowl, combine the cubed chicken with lemon zest, lemon juice, kosher salt, black pepper, garlic powder, and onion powder. Mix well to evenly coat all pieces. Let the chicken marinate for 10 minutes to absorb the flavors.
- Coat Chicken: On a plate, mix the all-purpose flour and cornstarch. Lightly dredge the marinated chicken pieces in the flour mixture until evenly coated, shaking off any excess.
- Fry Chicken: Heat neutral oil in a skillet over medium-high heat. Add the coated chicken pieces and fry for 5-6 minutes on each side, turning carefully to ensure they become golden brown and cooked through. Remove from heat and set aside.
- Cook Pasta: While frying the chicken, bring a large pot of salted water to a boil. Add rotini or fusilli pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining the pasta.
- Prepare Sauce Base: In another skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add Peppers and Seasoning: Stir in finely chopped roasted red peppers and Cajun seasoning. Cook together for about 1 minute to meld the flavors.
- Make Alfredo Sauce: Pour in heavy cream and bring to a gentle simmer for 2-3 minutes, stirring occasionally. Gradually whisk in fresh grated Parmesan cheese until the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce, stirring to coat evenly. Slowly add reserved pasta water a little at a time to adjust the sauce to your preferred consistency. Season with kosher salt and black pepper to taste.
- Serve: Plate the creamy roasted red pepper Cajun Alfredo pasta twists and top with crispy lemon pepper chicken bites. Garnish with freshly chopped parsley and optional lemon wedges for an extra burst of citrus.
Notes
- Use fresh lemon juice and zest for the best citrus flavor in the chicken marinade.
- For extra crispy chicken, ensure the oil is hot enough before frying.
- Adjust Cajun seasoning according to your spice preference.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Reserve pasta water is key to achieving a silky sauce consistency.
- Serve immediately for best texture and flavor.
