Chili Garlic Chicken Bites (Print Version)
# Ingredients:
→ Twisted Pasta
01 -
225g twisted pasta (fusilli, rotini, or cavatappi)
02 -
Salt for pasta water
→ Chili Garlic Butter Chicken Bites
03 -
450g boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
04 -
1 tbsp olive oil
05 -
2 tbsp unsalted butter
06 -
4 cloves garlic, minced
07 -
1-2 tsp chili garlic sauce
08 -
Salt and freshly cracked black pepper to taste
→ Creamy Cajun Corn Alfredo Sauce
09 -
2 tbsp unsalted butter
10 -
3 cloves garlic, minced
11 -
350ml heavy cream
12 -
120ml chicken broth
13 -
1 tbsp Cajun seasoning
14 -
240ml canned or frozen corn, thawed
15 -
240ml grated Parmesan cheese
16 -
Salt and freshly cracked black pepper to taste
→ Toppings
17 -
120ml fire-roasted corn (thawed if frozen)
18 -
2-3 green onions, thinly sliced
19 -
½ tsp smoked paprika for dusting
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add the twisted pasta and cook according to package directions until al dente. Reserve 120ml of the pasta water before draining.
02 -
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until browned. Reduce heat to low, add butter, minced garlic, and chili garlic sauce. Stir for 1 minute until fragrant and well-coated. Keep warm.
03 -
Melt butter over medium heat in a separate skillet. Sauté minced garlic for about 30 seconds. Add heavy cream and chicken broth, bringing to a gentle simmer. Stir in Cajun seasoning and add corn. Blend the sauce until smooth with an immersion or regular blender. Gradually whisk in Parmesan cheese until melted. Season with salt and black pepper. Thin with pasta water if needed.
04 -
Toss cooked pasta with the Cajun corn Alfredo sauce until well coated. Fold in chili garlic butter chicken bites. Divide into bowls and garnish with fire-roasted corn, sliced green onions, and smoked paprika.
# Notes:
01 -
Reserve some pasta cooking water to adjust the sauce consistency.
02 -
Fire-roasted corn enhances the smoky flavors of the dish.
03 -
Blending the corn purée adds creaminess to the sauce.