Golden, garlicky chicken bites atop a bed of silky, Cajun-spiced Alfredo pasta loaded with tender spinach and artichoke hearts—this dish is the kind of weeknight comfort that makes you feel like you’ve just sat down in a cozy bistro. The crispy exterior of the chicken gives way to juicy tenderness, perfectly contrasting the rich and creamy pasta beneath.

The Cajun seasoning in the sauce adds just enough smoky warmth to cut through the richness, while the spinach and artichoke bring a welcome freshness. It’s indulgent, flavorful, and surprisingly easy to make in under an hour—perfect for impressing guests or treating yourself after a long day.

Preparation Phase & Tools to Use

To make this recipe shine, having the right tools at hand makes all the difference:

Large Skillet or Sauté Pan: Essential for evenly browning the chicken bites and later tossing the pasta in sauce without crowding.
Medium Saucepan: Perfect for boiling the pasta and quickly blanching the spinach.
Tongs: Help flip chicken pieces easily without losing that gorgeous crust.

Wooden Spoon or Silicone Spatula: Ideal for stirring the sauce and scraping up flavorful bits from the pan.
Fine Mesh Strainer: Ensures the pasta drains well, so the sauce clings beautifully.
Cutting Board & Sharp Knife: For prepping chicken, spinach, and artichokes efficiently.

Each of these tools not only speeds up prep time but also ensures even cooking and maximum flavor payoff.

Ingredients for the Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta

Chicken Breast or Thighs: Lean protein that stays tender and juicy when pan-seared.
Garlic: Infuses the chicken and sauce with aromatic depth.

Cajun Seasoning: Brings smoky heat that balances the creaminess of the Alfredo.
Spinach: Adds freshness, color, and a nutrient boost.
Artichoke Hearts: Their tangy flavor cuts through the richness of the sauce.

Fettuccine Pasta: The perfect shape to hold onto creamy Alfredo.
Heavy Cream: Creates a luxuriously smooth sauce.
Parmesan Cheese: Melts into the sauce for nutty, salty flavor.

Butter & Olive Oil: Butter for richness, olive oil for a high smoke point when searing chicken.
Salt & Black Pepper: Essential for enhancing all the flavors.

How To Make the Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta

Step 1: Prep the Chicken & Season Generously

Pat chicken dry, then cut into bite-sized pieces. Toss with salt, pepper, minced garlic, and Cajun seasoning until evenly coated.

Step 2: Sear the Chicken to Perfection

Heat olive oil and a bit of butter in a large skillet over medium-high heat. Cook chicken bites until golden brown and fully cooked, about 4–5 minutes per side. Transfer to a plate and keep warm.

Step 3: Cook the Pasta & Blanch Spinach

In a medium saucepan, cook fettuccine in salted boiling water until al dente. In the last minute of cooking, add spinach to blanch. Drain well.

Step 4: Make the Cajun Alfredo Sauce

In the same skillet used for chicken, melt more butter, add minced garlic, and stir until fragrant. Pour in heavy cream, sprinkle in Cajun seasoning, and simmer gently. Stir in Parmesan until smooth.

Step 5: Add Artichokes & Toss Pasta

Fold in chopped artichoke hearts, then add pasta and spinach to the sauce. Toss to coat every strand in creamy goodness.

Step 6: Assemble & Serve

Top pasta with golden chicken bites, an extra sprinkle of Parmesan, and a dash of Cajun seasoning for garnish. Serve immediately.

Serving and Storing Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta

Serve this pasta straight from the skillet for a cozy, family-style meal. Pair with warm garlic bread or a crisp green salad to balance the richness. A chilled glass of white wine or sparkling water with lemon makes a perfect match.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce. Avoid microwaving for too long to prevent the chicken from drying out.

Frequently Asked Questions

How spicy is this dish?

The Cajun seasoning adds a gentle warmth rather than intense heat. You can adjust the spice level by using more or less seasoning.

Can I use pre-cooked chicken?

Yes, but for the best flavor, sear it briefly in butter and Cajun seasoning before adding to the pasta.

What pasta shapes work best?

Fettuccine is classic, but penne, linguine, or rotini also work well for holding the creamy sauce.

Can I make it dairy-free?

Absolutely. Substitute heavy cream with coconut cream and use a dairy-free Parmesan alternative.

How do I prevent the sauce from separating?

Keep the heat low when adding Parmesan and stir constantly. Avoid boiling the sauce after the cheese is added.

Can I freeze leftovers?

Freezing is not recommended as the cream sauce may split upon thawing.

Want More Pasta Ideas?

If you love this creamy, Cajun-inspired pasta, you might enjoy these other dishes from my kitchen:

• One-Pot Sassy Honey Garlic Chicken Rice Pasta – Sweet, garlicky, and irresistibly saucy.
• Sweet Spicy Garlic Honey BBQ Chicken Pasta – A bold mix of sweet heat and smoky barbecue.
• Cheesy Garlic Chicken and Broccoli Pasta – Comfort food with a veggie boost.
• Creamy Garlic Butter Chicken Rotini in Parmesan Sauce – Buttery, garlicky perfection in every bite.

For even more pasta inspiration, visit my Pinterest Life With Olivia board where I share new recipes daily.

Save This Recipe for Later

📌 Pin this recipe to your pasta night board so you can come back to it anytime.

When you make it, drop a comment to share your twist—did you make it spicier? Add extra veggies? Maybe you swapped in shrimp? I love hearing how you make these recipes your own.

Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta

Author: Olivia McKenney
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Crispy garlic chicken bites piled over Cajun-spiced Alfredo tossed with tender spinach and briny artichokes. It’s rich, cozy, and weeknight-friendly, with just the right kick to balance the creamy sauce.

Instructions

1. Season chicken: Pat chicken dry. Toss with 2 minced garlic cloves, 1 tbsp Cajun seasoning, salt, and pepper.

2. Sear chicken: Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear chicken until golden and cooked through. Transfer to plate.

3. Cook pasta and spinach: Boil fettuccine until al dente, adding spinach in last minute. Drain, reserving 1/2 cup pasta water.

4. Make sauce: In skillet, melt remaining butter. Add garlic, cook 30 seconds. Add cream, Cajun seasoning, red pepper flakes. Simmer.

5. Finish sauce: Stir in Parmesan until smooth. Adjust consistency with pasta water.

6. Toss and serve: Add pasta, spinach, artichokes. Toss, top with chicken.