Buffalo Garlic Chicken Bites (Print Version)
# Ingredients:
→ Buffalo Garlic Chicken Bites
01 -
450 g boneless skinless chicken breasts or thighs, cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
0.5 teaspoon smoked paprika
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
120 ml buffalo sauce
09 -
2 tablespoons unsalted butter
10 -
1 teaspoon garlic, minced
11 -
Fresh parsley or green onions, chopped (for garnish)
→ Ranch Cajun Alfredo Twisted Pasta
12 -
340 g twisted pasta (rotini, cavatappi, or fusilli)
13 -
2 tablespoons butter
14 -
1 tablespoon olive oil
15 -
2 cloves garlic, minced
16 -
1 teaspoon Cajun seasoning
17 -
1 teaspoon smoked paprika
18 -
0.5 teaspoon garlic powder
19 -
240 ml heavy cream
20 -
120 ml ranch dressing
21 -
50 g grated Parmesan cheese
22 -
60 g cream cheese (optional, for extra richness)
23 -
Salt, to taste
24 -
Black pepper, to taste
25 -
Fresh parsley or chives, chopped (for garnish)
26 -
Shredded mozzarella or cheddar cheese (optional, for topping)
# Instructions:
01 -
Slice the chicken breasts or thighs into uniform bite-sized pieces. In a large bowl, combine the chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until each piece is thoroughly coated.
02 -
Heat a large skillet over medium-high heat. Add a small amount of olive oil if required. Arrange the chicken pieces in a single layer and cook for 4–5 minutes per side in batches if needed, until golden and fully cooked (internal temperature 74°C). Remove the chicken from the skillet and set aside.
03 -
In the same skillet, melt butter and add minced garlic. Sauté for 1–2 minutes until aromatic. Pour in the buffalo sauce and let it simmer gently for 2–3 minutes, stirring occasionally.
04 -
Return the cooked chicken to the skillet and toss to evenly coat with the buffalo garlic sauce. Simmer for an additional 2–3 minutes to allow the chicken to absorb the flavors.
05 -
Transfer the chicken bites to a serving dish and garnish with finely chopped parsley or green onions. Serve immediately.
06 -
Boil the pasta in generously salted water according to the package instructions until al dente. Reserve 120 ml of the pasta cooking water before draining. Set the cooked pasta aside.
07 -
In a large skillet over medium heat, combine butter and olive oil. Add minced garlic, sautéing for about 1 minute until fragrant. Sprinkle in Cajun seasoning, smoked paprika, and garlic powder, stirring to coat the garlic evenly.
08 -
Pour in the heavy cream and allow it to come to a gentle simmer. Cook for 3–4 minutes, reducing slightly. Stir in ranch dressing and grated Parmesan. Cook for another 2–3 minutes until the sauce is smooth and creamy. If enhanced richness is desired, incorporate cream cheese, stirring until fully melted.
09 -
Add the drained pasta to the skillet with the sauce. Toss thoroughly to coat. Adjust sauce consistency with reserved pasta water as needed. Season with salt and pepper to taste.
10 -
Finish the pasta with freshly chopped parsley or chives and additional Parmesan. For added creaminess, optionally top with shredded mozzarella or cheddar before serving. Plate the pasta alongside the buffalo garlic chicken bites. Drizzle with extra buffalo sauce if desired.
# Notes:
01 -
Allow the cooked chicken to rest briefly after tossing in sauce to retain maximum juiciness.
02 -
Reserve some pasta water to adjust sauce thickness without diluting flavor.
03 -
Opt for high quality ranch dressing or make your own for best results in the Alfredo sauce.