Lorenzo Devereaux
If comfort food had a VIP lounge, this dish would be first in line. Tender, golden-seared garlic chicken bites bring bold, savory flavor, while a luxurious Cajun-spiced Alfredo sauce wraps each pasta twist in creamy perfection. The spinach and artichoke add a delightful tang and earthy richness that make every bite feel like a little celebration on your fork.
This recipe is ideal for those nights when you want restaurant-quality flavor without changing out of your slippers. The balance between juicy chicken, velvety sauce, and the fresh pop of greens is pure harmony. Whether you’re cooking for a special someone or just treating yourself, it’s an easy win.
What Makes the Perfect Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta?
The magic lies in two main things: bold seasoning and the perfect sear. Garlic infuses the chicken with deep flavor, while Cajun spices and Parmesan-rich Alfredo sauce ensure the pasta is anything but ordinary. The spinach and artichokes lighten the richness, so you get that luscious creaminess without feeling weighed down.
Ingredients for the Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta
- Chicken breast – Lean, juicy protein that soaks up garlic and seasoning beautifully.
- Garlic – Fresh cloves give the chicken its irresistible aroma and flavor.
- Olive oil – Helps achieve a perfect golden sear.
- Cajun seasoning – Brings smoky heat that pairs beautifully with creamy sauce.
- Pasta (rotini or fusilli) – Holds onto the sauce in every twist.
- Butter – Adds richness to the Alfredo base.
- Heavy cream – The foundation of that dreamy, silky sauce.
- Parmesan cheese – For nutty, savory depth.
- Cream cheese – Adds body and tang.
- Spinach – Brightens the dish and adds a fresh, earthy note.
- Artichoke hearts – A zesty, slightly tangy twist in the creamy mix.
- Fresh parsley – For garnish and a pop of color.
How To Make Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta
Step 1: Prep and Season the Chicken
Cut chicken breasts into bite-sized chunks. Pat them dry for a better sear, then toss them with olive oil, minced garlic, salt, pepper, and Cajun seasoning until evenly coated.
Step 2: Sear the Chicken
Heat a large skillet over medium-high heat. Add the chicken in a single layer and sear for 2-3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Step 3: Cook the Pasta
In a large pot of salted boiling water, cook rotini or fusilli pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water.
Step 4: Make the Alfredo Base
In the same skillet used for the chicken, melt butter over medium heat. Stir in more minced garlic and sauté until fragrant. Pour in heavy cream, stirring gently, and let it come to a gentle simmer.
Step 5: Add the Cheeses and Cajun Flavor
Whisk in Parmesan cheese and cream cheese until smooth and creamy. Sprinkle in more Cajun seasoning to taste. Adjust thickness with reserved pasta water if needed.
Step 6: Incorporate Spinach and Artichokes
Add fresh spinach and chopped artichoke hearts to the sauce. Stir until the spinach wilts and the artichokes are heated through.
Step 7: Combine and Serve
Toss the pasta into the sauce, coating each piece thoroughly. Return the chicken to the skillet and stir gently to combine. Garnish with fresh parsley and extra Parmesan before serving.
Serving and Storing Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta
Serve this dish straight from the skillet for maximum wow factor. The creamy sauce clings beautifully when hot, so plating it immediately keeps every bite luscious. For storage, let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 3 days, and reheat gently with a splash of milk or cream to restore the sauce’s silky texture.
What to Serve With Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta?
Garlic Bread
Perfect for soaking up every last drop of that Cajun Alfredo sauce.
Simple Side Salad
A crisp salad with lemon vinaigrette balances the richness.
Roasted Asparagus
Adds earthy flavor and a slight crunch.
Parmesan Roasted Potatoes
A hearty, golden side that pairs with the bold Cajun seasoning.
Grilled Zucchini
Light and slightly smoky for a fresh contrast.
Tomato Basil Bruschetta
Bright and tangy, a refreshing prelude to the creamy pasta.
Creamy Broccoli Soup
A warm, cozy starter for a dinner party vibe.
Want More Pasta Ideas with a Twist?
If you loved this Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta, you might enjoy exploring these flavorful pasta favorites too:
- Creamy Garlic Penne Pasta for a simple yet indulgent dinner.
- Smoky Garlic Butter Chicken Pasta with a bold, savory kick.
- Ultimate Cajun Mozzarella Chicken Ranch Pasta for cheesy, spicy comfort.
- One-Pot Spicy Garlic Butter Chicken Tortellini when you want flavor and minimal cleanup.
- Loaded Bacon Cheeseburger Alfredo Pasta for an all-American twist on creamy pasta.
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I’d love to hear how you made this your own! Did you go heavy on the Cajun seasoning, or add extra artichokes? Maybe you swapped spinach for kale? Drop your version in the comments so we can swap ideas.
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Garlic Chicken Bites & Creamy Cajun Spinach Artichoke Alfredo Pasta
Equipment
- Large Skillet
- Stockpot
- Colander
- Chef’s knife
- Cutting board
- Whisk
- Measuring cups and spoons
Ingredients
Ingredients
- 12 oz rotini or fusilli pasta dry
- 1.5 lb boneless skinless chicken breasts cut into 1-inch bites
- 2 tbsp olive oil
- 6 cloves garlic minced, divided
- 3 tsp Cajun seasoning divided
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 3 tbsp unsalted butter
- 2 cups heavy cream
- 4 oz cream cheese softened and cubed
- 1.25 cups Parmesan cheese grated, plus more for serving
- 4 cups fresh baby spinach roughly chopped
- 1.5 cups artichoke hearts drained and chopped
- 0.5 cup reserved pasta water as needed
- 2 tbsp fresh parsley chopped, for garnish
- 0.25 tsp red pepper flakes optional
- 1 tbsp fresh lemon juice optional
Instructions
- Pat chicken dry and toss with olive oil, 3 minced garlic cloves, 2 tsp Cajun seasoning, salt, and pepper.
- Sear chicken in a hot skillet over medium-high for 2–3 minutes per side until golden and cooked through. Remove to a plate.
- Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- In the same skillet, melt butter over medium heat. Add remaining minced garlic; cook until fragrant.
- Pour in heavy cream; simmer gently. Whisk in cream cheese until smooth, then Parmesan.
- Season sauce with the remaining 1 tsp Cajun seasoning (and red pepper flakes if using). Adjust consistency with splashes of pasta water.
- Fold in spinach and artichokes; cook 1–2 minutes until spinach wilts. Add lemon juice if desired.
- Toss pasta into the sauce to coat. Return chicken and accumulated juices; warm through.
- Garnish with parsley and extra Parmesan. Serve immediately.