Ever have one of those nights where you crave something epic—but you’ve got maybe thirty minutes and a couple of random things in the fridge? That’s how I landed on my all-time favorite: Easy Garlic-Parmesan Chicken Bites Recipe with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini. I know, the name’s a mouthful. This dish will absolutely crush it for weeknight dinner, and trust me, the kids (or anyone else who’s hungry) won’t even think to grumble. If you’ve ever checked out ideas like Easy Tuscan Garlic Chicken Bites with Sun-Dried Tomato Cajun Alfredo Pasta or been tempted by Chicken Twisted Pasta with Garlic Alfredo and Cajun Cream, you’ll love this fix. Oh, and if you’ve got sausage, green beans, and potatoes hanging around, this recipe’s got some sneaky swaps for you.
How to Make It
All right, so you’re itching to know how this comes together, huh? So was I the first time. You start by tossing chicken pieces in an extremely generous flurry of parmesan and garlic. Add a sprinkle of Cajun seasoning. Don’t be shy! A little char on the broccolini? Sweet mercy, it’s a five-star restaurant vibe in your own kitchen.
The real magic happens with that sun-dried tomato Cajun Alfredo sauce. I mean, honestly—no one says you have to make it from scratch. Grab a solid Alfredo sauce, heat it up, and swirl in chopped sun-dried tomatoes plus a good dose of Cajun spice. That’s it. Pasta boils while the chicken cooks, and it all crashes together in a skillet. Easy, chaotic (in a fun way), mouthwatering. If you want even creamier vibes, peek at Cheesy Cajun Chicken Penne in Velvety Garlic Parmesan Sauce for bonus pointers. 
Diana’s Tips for Success
All right, wanna skip my rookie mistakes? If your chicken goes in the pan wet, you’ll never get those amazing crispy bits (you know, the ones that make you wanna eat straight from the pan). Pat those chunks dry—paper towels work, or even a clean dish cloth if you don’t want extra trash.
And this is big: don’t crowd the pan! I did it once—my chicken basically steamed, not seared. Sad trombone noise. Work in batches if you need. For extra garlicky flavor, toss in an extra minced clove right at the end. Oh, and Cajun seasoning? Taste it before dumping in—I went wild once and burned a few tastebuds.
Creamy sauce gets a lift (and this is the wild card) with a splash of leftover pasta water. Makes all that Parmesan hug the noodles like it’s holding on for dear life.
Equipment Needed
You won’t need any fancy gadgets for this one. Promise. Grab your favorite big skillet or frying pan, a chopping board, a pot for pasta, and a strainer. I use my old cast iron pan—gives the chicken a nice crunch, but you can use whatever’s handy.
Keep a rubber spatula close if you like scooping every last bit of sauce, because wasting that creamy goodness is basically illegal in my house. If you’ve got tongs (the classic kitchen tool for most things), you’re golden. That’s about it—just real people kitchen gear.
Step By Step Instructions
Ok, let’s walk through this together. Cut boneless chicken into little pieces. Sprinkle generously—really—with garlic powder, parmesan, a bit of salt, pepper, and your favorite Cajun seasoning. Toss to coat.
Get your pan hot (like, pretty hot), add a good swirl of olive oil, and slide the chicken in. Sear until the outside goes golden and crispy. Give it a stir, don’t overcrowd the pan, then remove once it’s done.
In the same pan, toss the broccolini until it gets little blackened spots—crunchy and sweet, trust me, it’s addictive. Set aside.
For the sauce, heat a standard jar of Alfredo in a pot, stir in chopped sun-dried tomatoes and some Cajun seasoning, let it bubble for a minute. Mix in cooked pasta, add chicken, toss, then top with broccolini. Boom.
Variations & Substitutions
So maybe you open your fridge and, uh, there’s no chicken. This recipe adapts fast—sausage is a rockstar swap, especially if you check out ideas from the Cajun Grilled Chicken Burrito Bowl. You could legit swap in shrimp too, or tofu if that’s your jam.
Can’t find sun-dried tomatoes? Roasted red peppers work. Gluten-free pasta? Of course. Want even more greens? Green beans or asparagus get the same char treatment and taste great. Even potatoes work if you crave something hearty, like in some cozy skillet dinners I’ve had lately. Don’t stress it—use what you love, or what’s about to go bad in your fridge.
Serving Suggestions
Here’s how I pull it together on busy nights (honestly, most nights):
- Killer with a heap of garlic bread (nobody’s counting carbs here).
- I love it over zoodles or cauliflower rice if you wanna feel healthy-ish.
- For leftovers, stuff this chicken and sauce into a crusty hoagie and serve as a messy sandwich.
- Toss with some extra sauteed green beans or roasted potatoes for a big potluck vibe.
Common Questions
Q: Can I use frozen chicken?
A: Sure! Just thaw first and pat dry. Wet chicken never browns nicely.
Q: What’s the best type of pasta?
A: I say penne or rigatoni, but honestly, any pasta works. Even spaghetti.
Q: Can I make it ahead of time?
A: You can prep everything, but I’d reheat in a skillet to keep the chicken crispy. Microwave kind of ruins the magic, ya know?
Q: Is the Cajun Alfredo spicy?
A: Depends on your Cajun blend. You control the heat, so start mild and taste as you go.
Q: How long does it keep?
A: About three days in the fridge. The sauce soaks into the pasta over time—no complaints from me, but might need a splash of milk to loosen.
Grab a Fork and Dig In!
Alright, that’s the scoop. This Easy Garlic-Parmesan Chicken with Cajun Alfredo saves me on wild weeknights, and the leftovers are just as good—maybe better, but let’s not tell the family that. With easy swaps and forgiving steps, almost anyone can pull this off. Pop into the Tuscan garlic chicken bites with sun-dried tomato cajun alfredo pasta Facebook group if you want more ideas that’ll keep your dinner table exciting. Or, sneak a peek at something like the Romano’s Macaroni Grill Main Food Menu | Italian Restaurant just for fun, and see how close your homemade plate stacks up! Try it, play with it, share a pic and let me know how wild you went with those swaps.
Easy Garlic-Parmesan Chicken Bites
Ingredients
For the Chicken
- 1 pound boneless chicken breast Cut into bite-sized pieces
- 2 tablespoons olive oil For searing
- 1 cup parmesan cheese Grated
- 2 teaspoons garlic powder Generously sprinkled
- 1 teaspoon Cajun seasoning To taste
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Broccolini
- 1 bunch broccolini To char
For the Sauce
- 1 jar Alfredo sauce Store-bought
- 1/2 cup sun-dried tomatoes Chopped
- 1 teaspoon additional Cajun seasoning To taste
For the Pasta
- 8 ounces pasta Any type (penne or rigatoni recommended)
Instructions
Preparation
- Cut boneless chicken breast into small pieces.
- Sprinkle generously with garlic powder, parmesan, salt, pepper, and Cajun seasoning. Toss to coat.
- Get your skillet hot and add a swirl of olive oil.
Cooking
- Sear the chicken in the hot skillet until golden and crispy.
- Remove the chicken from the pan once done.
- In the same pan, add broccolini and toss until it gets charred.
- Set broccolini aside once charred.
- Heat up the Alfredo sauce in a separate pot, then stir in chopped sun-dried tomatoes and Cajun seasoning.
- Boil pasta separately during this time and mix it once cooked with the sauce, adding seared chicken and broccolini on top.
Serving
- Serve the dish warm, and enjoy with garlic bread or over zoodles for a healthier option.