Chili Garlic Chicken Bites

• servings: 3 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

225g twisted pasta (fusilli, rotini, or cavatappi)

Salt for pasta water

450g boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

1 tbsp olive oil

2 tbsp unsalted butter

4 cloves garlic, minced

1-2 tsp chili garlic sauce

Salt and freshly cracked black pepper to taste

2 tbsp unsalted butter

3 cloves garlic, minced

350ml heavy cream

120ml chicken broth

1 tbsp Cajun seasoning

240ml canned or frozen corn, thawed

240ml grated Parmesan cheese

Salt and freshly cracked black pepper to taste

120ml fire-roasted corn (thawed if frozen)

2-3 green onions, thinly sliced

½ tsp smoked paprika for dusting

Directions

Cook the Pasta

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.

Prepare Chili Garlic Butter Chicken Bites

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.

Prepare Creamy Cajun Corn Alfredo Sauce

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.

Combine & Assemble

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.

Nutrition

• Calories: 780