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.

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch bites

8 oz fettuccine pasta

3 cups fresh baby spinach, loosely packed

1 cup artichoke hearts, drained and chopped

1 1/4 cups heavy cream

1 cup freshly grated Parmesan cheese

4 tbsp unsalted butter, divided

1 tbsp olive oil

4 cloves garlic, minced, divided

1 1/2 tbsp Cajun seasoning, divided

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp red pepper flakes, optional

1/2 cup reserved hot pasta water

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.

Notes

Grate your own Parmesan for smooth melting.

Keep sauce at gentle simmer after adding cheese.

Adjust spice to taste.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Stovetop
Cuisine: American–Cajun fusion

Nutrition

Serving Size: 1/4 of recipe
Calories: 820
Sugar: 5
Sodium: 980
Fat: 46
Saturated Fat: 24
Unsaturated Fat: 20
Trans Fat: 0
Carbohydrates: 60
Fiber: 4
Protein: 45
Cholesterol: 185

Keywords: garlic chicken,cajun alfredo,spinach artichoke pasta