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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, Pan-Fried
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 2g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 175mg
