This dish combines the best of both worlds: tender, crispy chicken bites coated in Parmesan and panko crumbs paired with rich, smoky Cajun Alfredo sauce tossed through gemelli pasta. It’s comforting, flavorful, and perfect for a hearty dinner that feels restaurant-worthy but comes together easily at home.
Why You’ll Love This Recipe
I love how this recipe brings together bold flavors and satisfying textures in every bite. The chicken bites are golden, crunchy, and full of flavor from the Parmesan crust, while the pasta is creamy with just the right kick of Cajun seasoning. It’s a crowd-pleaser that feels indulgent yet simple enough for a weeknight.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Parmesan Crusted Chicken Bites:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
2 eggs, beaten
2 tbsp olive oil
For the Smoked Cajun Alfredo Gemelli:
12 oz gemelli pasta
2 tbsp butter
3 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1 tsp Cajun seasoning (adjust to taste)
1/4 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish
Directions
I start by cooking the gemelli pasta according to the package instructions. Once it’s al dente, I drain it and set it aside.
While the pasta cooks, I prepare the chicken by combining the Parmesan, panko, garlic powder, paprika, salt, and pepper in a shallow bowl.
I dip the chicken pieces in the beaten eggs, then coat them evenly with the Parmesan mixture.
In a large skillet, I heat olive oil over medium heat and cook the chicken bites until golden brown and cooked through, about 4–5 minutes per side. I remove them and set them aside on a plate.
For the Alfredo sauce, I melt butter in the same skillet, then add the minced garlic and cook for 1 minute until fragrant.
I pour in the heavy cream, smoked paprika, Cajun seasoning, and Parmesan cheese, stirring until smooth and slightly thickened.
I toss the cooked gemelli pasta in the sauce until it’s fully coated.
Finally, I add the crispy chicken bites on top and sprinkle fresh parsley before serving.
Servings and Timing
This recipe serves 4 people and takes about 35–40 minutes from start to finish, including prep and cooking time.
Variations
I sometimes use penne or fettuccine instead of gemelli when I don’t have it on hand.
For extra heat, I like to add a pinch of cayenne pepper or a few drops of hot sauce to the Alfredo sauce.
If I want a lighter version, I substitute half-and-half for the heavy cream or air-fry the chicken instead of pan-frying it.
For a smoky twist, I occasionally add a bit of cooked bacon to the pasta before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the pasta gently on the stove with a splash of cream or milk to bring the sauce back to life. The chicken bites reheat best in the oven or air fryer to maintain their crispiness.
FAQs
How can I make this dish less spicy?
I simply reduce or omit the Cajun seasoning and smoked paprika for a milder version.
Can I bake the chicken instead of frying it?
Yes, I bake the coated chicken bites at 400°F (200°C) for about 20 minutes, flipping halfway through for even crispiness.
What can I use instead of heavy cream?
I often use half-and-half or a mix of milk and a tablespoon of cream cheese for a lighter yet creamy texture.
Can I prepare the components ahead of time?
Yes, I cook the chicken and pasta separately, then combine everything just before serving to keep the textures perfect.
What pairs well with this dish?
I like to serve it with a simple green salad or roasted vegetables for a balanced meal.
Conclusion
This Crispy Parmesan Chicken Bites with Creamy Smoked Cajun Alfredo Gemelli Pasta recipe is one of my favorites for a reason—it’s rich, satisfying, and easy to make. Every bite delivers creamy, smoky pasta with crunchy, cheesy chicken that turns an ordinary dinner into something special.
This comforting and flavorful dish features crispy Parmesan chicken bites paired with creamy, smoky Cajun Alfredo sauce tossed with gemelli pasta. It’s a hearty, restaurant-quality meal made easily at home.
Total Time:40 minutes
Yield:4 servings
Ingredients
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
2 eggs, beaten
2 tbsp olive oil
12 oz gemelli pasta
2 tbsp butter
3 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1 tsp Cajun seasoning (adjust to taste)
1/4 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Cook gemelli pasta according to package instructions. Drain and set aside.
In a shallow bowl, combine Parmesan, panko, garlic powder, paprika, salt, and pepper.
Dip chicken pieces in beaten eggs, then coat with Parmesan mixture.
Heat olive oil in a large skillet over medium heat. Cook chicken bites for 4–5 minutes per side until golden and cooked through. Set aside.
In the same skillet, melt butter. Add minced garlic and sauté for 1 minute.
Stir in heavy cream, Cajun seasoning, smoked paprika, and Parmesan cheese. Cook until smooth and slightly thickened.
Toss cooked pasta in the Alfredo sauce until fully coated.
Top with crispy chicken bites and garnish with fresh parsley before serving.
Notes
Use penne or fettuccine if gemelli is unavailable.
Adjust spice level by reducing Cajun seasoning and smoked paprika.
Air-fry or bake chicken for a lighter version.
Add cooked bacon for extra smoky flavor.
Store leftovers in an airtight container for up to 3 days.
