Description

This Garlic‑Parmesan Chicken Bites with Sun Dried Tomato Cajun Alfredo and Charred Broccolini recipe delivers a creamy Cajun Alfredo sauce swirled with sun dried tomatoes over juicy garlic Parmesan chicken bites, finished with crisp tender charred broccolini for balance. It is an easy chicken dinner packed with bold flavor, perfect for a fast weeknight meal or a restaurant style date night at home. Keywords include garlic Parmesan chicken, Cajun Alfredo, sun dried tomato pasta sauce, and charred broccolini.

Ingredients

1 1/2 lb boneless skinless chicken breasts, cut into 1 inch pieces

1 1/2 tsp kosher salt

1 tsp black pepper

1 1/2 tsp Cajun seasoning, divided

2 tbsp olive oil, for searing

3 tbsp unsalted butter

4 cloves garlic, minced

1/2 cup finely grated Parmesan cheese, plus more for serving

1 cup heavy cream

1 tsp Cajun seasoning, for sauce

1/2 cup sun dried tomatoes, chopped and drained

1 tbsp oil from the sun dried tomato jar or olive oil

12 oz broccolini, trimmed

1 tbsp olive oil, for broccolini

1/4 tsp kosher salt, for broccolini

1/4 tsp black pepper, for broccolini

2 tbsp fresh parsley, chopped

1/2 lemon, cut into wedges for serving

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Instructions

1. Pat dry and season. Pat the chicken dry. Toss with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon Cajun seasoning.

2. Sear the chicken. Heat 2 tablespoons olive oil in a large skillet over medium high. Sear chicken in a single layer until golden and cooked through, 5 to 7 minutes. Transfer to a plate.

3. Make the garlic Parmesan butter. Reduce heat to medium. Add butter and garlic and cook until fragrant, 30 seconds. Stir in 1/2 cup finely grated Parmesan to melt into a glossy coating. Return chicken to the pan and toss to coat. Transfer chicken back to the plate to keep the skillet free for the sauce.

4. Start the Cajun Alfredo. In the same skillet add heavy cream, 1 teaspoon Cajun seasoning, chopped sun dried tomatoes, and the tablespoon of tomato oil. Simmer, stirring, until lightly thickened, 3 to 4 minutes.

5. Combine. Return the coated chicken and any juices to the skillet and toss in the sauce until glossy and hot. Adjust salt and pepper to taste.

6. Char the broccolini. While the sauce simmers, heat a second skillet or grill pan over high. Toss broccolini with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, turning once, until charred in spots and crisp tender, 3 to 4 minutes.

7. Finish and garnish. Plate the chicken with extra spoonfuls of sauce. Add broccolini on the side. Sprinkle with parsley and more Parmesan.

8. Serve. Squeeze lemon over the broccolini and enjoy immediately.

Notes

The Parmesan melts best if finely grated; avoid pre shredded blends that contain anti caking agents.

If the sauce gets too thick, loosen with a splash of cream or chicken broth over low heat.

For extra heat, add a pinch of cayenne or a few chili flakes to the Cajun Alfredo.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop, Skillet
Cuisine: American Italian fusion

Nutrition

Serving Size: 1 plate
Calories: 650
Sugar: 5 g
Sodium: 980 mg
Fat: 44 g
Saturated Fat: 20 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 3 g
Protein: 46 g
Cholesterol: 190 mg