Ingredients
Method
- Cube the chicken breasts and season with salt, pepper, and Cajun seasoning, then set aside.
- Prepare the rotini pasta according to package directions, drain, and reserve 1 cup of the cooking water.
- Heat olive oil in a skillet over medium-high heat, sear the chicken until golden and cooked through, then remove and set aside.
- Melt 2 tablespoons of butter in the same skillet, add garlic and chili flakes, and sauté until fragrant.
- Return the chicken to the skillet and toss to coat thoroughly in the garlic butter mixture.
- Melt 1 tablespoon of butter in a separate pan, add the corn, and cook for 2 to 3 minutes.
- Stir in the heavy cream and Cajun seasoning, then simmer until the sauce thickens slightly.
- Mix in the Parmesan cheese until melted and the sauce is creamy.
- Add the cooked rotini to the sauce and toss until well coated.
- Plate the pasta, top with the chili garlic chicken bites, and garnish with parsley and green onions.
Nutrition
Notes
Searing Strategy: I always make sure my skillet is piping hot before the chicken hits the oil because that golden crust is where all the flavor lives.
Sauce Consistency: I'