Description
Golden seared lemon pepper chicken bites meet a smoky, creamy roasted red pepper Cajun Alfredo tossed with pasta. This bold and comforting fusion dish is packed with flavor, takes under 30 minutes, and brings a restaurant-level experience to your home kitchen.
Ingredients
1 lb boneless skinless chicken breast (cut into cubes)
1½ tsp lemon pepper seasoning
½ tsp garlic powder
½ tsp smoked paprika
1 tbsp olive oil
Salt to taste
Fresh parsley (for garnish, optional)
8 oz rotini pasta
1 tbsp butter
2 cloves garlic (minced)
¾ cup roasted red peppers
1 cup heavy cream
½ cup grated Parmesan cheese
1½ tsp Cajun seasoning
¼ tsp black pepper
Salt to taste
Fresh basil leaves (for garnish, optional)
Instructions
1. Toss chicken cubes with lemon pepper, garlic powder, smoked paprika, and salt.
2. Heat olive oil in a skillet over medium-high. Sear chicken in a single layer for 3–4 minutes per side until golden and cooked through. Set aside.
3. In a large pot, boil salted water and cook rotini pasta until al dente. Reserve ¼ cup of pasta water and drain.
4. Blend roasted red peppers, heavy cream, and Cajun seasoning until smooth.
5. In the same skillet (wiped clean), melt butter and sauté minced garlic for 1 minute.
6. Pour in the blended sauce and simmer for 3–4 minutes. Stir in Parmesan, black pepper, and salt to taste.
7. Add a splash of reserved pasta water if needed to loosen the sauce.
8. Toss in cooked pasta and stir to coat evenly.
9. Plate pasta with lemon pepper chicken bites on top or alongside.
10. Garnish with parsley and basil. Serve immediately.
Notes
Use freshly grated Parmesan for best melting and flavor.
Room temperature cream helps the sauce stay smooth and creamy.
Adjust Cajun spice to your preferred heat level.
Nutrition
- Serving Size: 1.5 to 2 cups
- Calories: 585
- Sugar: 4g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
Keywords: lemon pepper chicken, cajun alfredo, red pepper pasta