Chili Garlic Butter Chicken Bites with Creamy Cajun Corn Alfredo Twists

🍗🌽🍝🔥 Chili Garlic Butter Chicken Bites with Creamy Cajun Corn Alfredo Twists

Get ready for a bold, flavor-packed dish that's comforting, creamy, and irresistibly satisfying!

Juicy, spicy chicken bites coated in chili garlic butter are tossed with tender twisted pasta—each curve soaked in a velvety Cajun Alfredo sauce blended with sweet corn. It’s finished off with smoky roasted corn, fresh green onions, and a touch of smoked paprika for a show-stopping meal.

🍽️ Serves: 2–3

🕒 Prep Time: 20 minutes

🔥 Cook Time: 25–30 minutes

🧂 Ingredients:

👉 For the Pasta:

225g (8 oz) twisted pasta (fusilli, rotini, or cavatappi)

Salt for pasta water

👉 For the Chili Garlic Butter Chicken:

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

1 tbsp olive oil

2 tbsp unsalted butter

4 garlic cloves, minced

1–2 tsp chili garlic sauce (adjust to taste)

Salt and freshly cracked black pepper to taste

👉 For the Creamy Cajun Corn Alfredo Sauce:

2 tbsp unsalted butter

3 garlic cloves, minced

350ml (1 ½ cups) heavy cream

120ml (½ cup) chicken broth

1 tbsp Cajun seasoning (adjust as needed)

240ml (1 cup) corn (canned or thawed frozen), plus 2 tbsp more for topping

240ml (1 cup) grated Parmesan cheese

Salt and pepper to taste

✨ Toppings:

½ cup fire-roasted corn (canned or frozen and thawed)

2–3 green onions, sliced

½ tsp smoked paprika

👨‍🍳 Instructions

✅️1. Cook the Pasta

Bring salted water to a boil. Add pasta and cook until al dente.

Reserve ½ cup of the pasta water, then drain the rest.

✅️2. Make the Chili Garlic Butter Chicken

Season chicken with salt and pepper.

Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6–8 minutes until browned and cooked through.

Lower heat. Add butter, garlic, and chili garlic sauce. Stir for about 1 minute until fragrant and coated. Keep warm.

✅️3. Make the Corn Alfredo Sauce

In another pan, melt butter and sauté garlic for 30 seconds.

Add heavy cream and broth. Simmer gently.

Stir in Cajun seasoning and corn.

Use an immersion blender (or regular blender) to purée the sauce until smooth.

Slowly stir in Parmesan until melted and creamy.

Season with salt, pepper, and thin with pasta water if needed.

✅️4. Assemble the Dish

Add cooked pasta to the sauce and toss to coat.

Fold in the chicken.

Serve in bowls and top with fire-roasted corn, green onions, and a dusting of smoked paprika.

💡 Tips for Best Results:

Spice Level: Adjust chili garlic sauce to your heat preference.

Corn Texture: Blend all or just half of the corn depending on how smooth you want the sauce.

Fire-Roasted Corn: Adds great smoky flavor—worth using if you can.

Pasta Shape: Twisted shapes hold onto sauce best.

Creaminess: Reserved pasta water is great for thinning the sauce without losing flavor.