Spicy Chili Garlic Chicken Alfredo (Print Version)

# Ingredients:

→ Chili Garlic Chicken Bites

01 - 680 g boneless, skinless chicken breast or thighs, cut into cubes
02 - 2 tablespoons olive oil
03 - 3 tablespoons unsalted butter
04 - 4 cloves garlic, minced
05 - 1.5 teaspoons chili flakes
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon onion powder
08 - 0.5 teaspoon cayenne pepper, optional
09 - Salt, to taste
10 - Black pepper, to taste
11 - Fresh parsley or cilantro, chopped, for garnish

→ Cajun Corn Alfredo Sauce & Pasta

12 - 2 tablespoons unsalted butter
13 - 1 tablespoon olive oil
14 - 1 medium onion, chopped
15 - 3 garlic cloves, minced
16 - 1 red bell pepper, diced
17 - 240 g sweet corn kernels
18 - 1.5 teaspoons Cajun seasoning
19 - 1 cup heavy cream
20 - 120 ml chicken broth
21 - 100 g grated Parmesan cheese
22 - Pinch of nutmeg, optional
23 - 340 g pasta twists
24 - 1 tablespoon salt, for pasta water

# Instructions:

01 - Bring a large pot of salted water to a boil. Add pasta twists and cook according to package directions until al dente. Drain and set aside.
02 - In a bowl, combine cubed chicken with smoked paprika, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to coat evenly.
03 - Heat olive oil in a large skillet over medium-high heat. In batches if needed, add the seasoned chicken. Sauté until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and keep warm.
04 - Reduce heat to low. Add butter, minced garlic, and chili flakes to the same skillet. Return the chicken, tossing until coated in chili garlic butter. Transfer chicken bites to a plate and cover to keep warm.
05 - In the same skillet, melt butter with olive oil over medium heat. Add chopped onion and sauté until softened, approximately 4 minutes.
06 - Stir in the additional minced garlic, diced red bell pepper, and corn kernels. Cook for 4-5 minutes, allowing vegetables to soften.
07 - Sprinkle Cajun seasoning and additional smoked paprika over the vegetables. Stir well to combine.
08 - Pour in chicken broth, scraping any browned bits from the bottom of the pan. Let the liquid reduce slightly for 2-3 minutes.
09 - Lower heat and slowly add heavy cream. Stir gently until the mixture is smooth. Mix in grated Parmesan cheese and allow the sauce to thicken. Season with salt, black pepper, and nutmeg as desired.
10 - Add cooked pasta twists to the skillet, tossing well to ensure they are coated evenly with the Alfredo sauce.
11 - Arrange the chili garlic chicken bites over the finished Alfredo pasta. Garnish with the reserved fresh parsley or cilantro and an extra sprinkle of Parmesan cheese if desired.

# Notes:

01 - For optimal browning and moisture retention, avoid overcrowding the skillet while cooking the chicken; cook in batches as needed.
02 - Adjust the quantity of chili flakes to suit individual heat preferences.
03 - Half-and-half or Greek yogurt can substitute for heavy cream for a lighter sauce.
04 - Additional vegetables such as mushrooms or spinach may be added for variety.
05 - Experiment with different Cajun seasoning blends to customize the flavor profile; smoked paprika adds depth.