Description
Restaurant-worthy dinner in under an hour. Bright lemon pepper chicken bites meet a smoky roasted red pepper Cajun Alfredo, all tossed with twisty rotini that clings to every drop. Comforting, fresh, and perfect for quick dinner, easy dinner rotation, and crowd-pleasing food ideas.
Ingredients
1 1/2 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 lemon, zested and juiced (about 3 tbsp juice)
2 tsp freshly ground black pepper
1 1/2 tsp kosher salt, divided
2 tbsp olive oil
12 oz rotini (twists) pasta
2 tbsp unsalted butter
4 garlic cloves, minced
1 cup roasted red peppers, drained and chopped (from jar)
1 1/4 cups heavy cream
1 cup finely grated Parmesan cheese
2 tsp Cajun seasoning
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
1/2 cup reserved pasta water (as needed)
2 tbsp chopped fresh parsley, for garnish
Instructions
1. Marinate chicken: Combine chicken, lemon zest, lemon juice, black pepper, 1 tsp salt, and olive oil. Toss well; rest 15-20 minutes.
2. Start pasta: Bring a large pot of salted water to a boil. Cook rotini to al dente; reserve 1/2 cup pasta water and drain.
3. Sear chicken: Heat a large skillet over medium-high. Add chicken in a single layer; cook 5-7 minutes, turning once, until golden and cooked through. Transfer to a plate.
4. Build flavor base: Reduce heat to medium. Add butter; cook garlic 30-45 seconds until fragrant.
5. Roasted pepper blend: Stir in roasted red peppers; cook 1 minute, lightly smashing with a spoon.
6. Make Cajun Alfredo: Stir in heavy cream, Cajun seasoning, smoked paprika, red pepper flakes, and remaining 1/2 tsp salt. Simmer 2-3 minutes to slightly thicken.
7. Cheesy finish: Lower heat. Stir in Parmesan until smooth; thin with splashes of reserved pasta water as needed.
8. Combine: Toss pasta with sauce; fold in chicken and any juices.
9. Taste & adjust: Add more salt, pepper, or Cajun seasoning to preference.
10. Serve: Garnish with parsley and extra Parmesan. Serve hot.
Notes
Pat chicken very dry before marinating to promote browning.
Add Parmesan off the boil and thin gradually with pasta water for the smoothest Alfredo.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Stovetop; Boil
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 2 cups)
- Calories: 980
- Sugar: 6
- Sodium: 980
- Fat: 58
- Saturated Fat: 30
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 66
- Fiber: 4
- Protein: 45
- Cholesterol: 185