Garlic-Parmesan Chicken Bites with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini

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Juicy, golden-seared chicken bites smothered in a velvety Cajun Alfredo sauce kissed with sun-dried tomatoes and a sprinkle of Parmesan—this dish is pure comfort with a gourmet twist. Each bite delivers a rich burst of flavor: the savory garlic base, the gentle heat from Cajun spices, and the creamy tang of Parmesan coming together like a culinary symphony. The sauce clings to the chicken in the most indulgent way, making every mouthful unforgettable.

Paired with tender-crisp charred broccolini, this plate is a balanced celebration of bold taste and vibrant texture. The smokiness from the charred greens cuts through the richness of the Alfredo, keeping your palate excited. Whether you’re cooking for a cozy weeknight dinner or impressing guests on the weekend, this dish brings restaurant-level flavors straight to your table.

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Why You’ll Love This Garlic-Parmesan Chicken Bites with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini

This is not your everyday chicken dinner—it’s a dish that feels indulgent yet doesn’t demand hours in the kitchen. The Cajun Alfredo is both creamy and spicy, offering complexity without overpowering the delicate chicken. The charred broccolini adds color, crunch, and a fresh green note that ties everything together beautifully.

It’s a versatile recipe that works for meal prep, date nights, or family gatherings. You’ll appreciate how the flavors deepen as the sauce mingles with the juicy chicken, and how the broccolini’s subtle bitterness balances the creaminess. Plus, it’s the kind of dish that makes your kitchen smell like you’re running your own Italian-Cajun fusion bistro.

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Preparation Phase & Tools to Use for Garlic-Parmesan Chicken Bites with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini

For the best results, having the right tools on hand is just as important as the ingredients themselves:

• Heavy-bottomed skillet or cast-iron pan – Essential for achieving that perfect golden sear on the chicken bites without drying them out. Cast iron retains heat evenly and creates those irresistible char marks.
• Medium saucepan – Ideal for preparing the Cajun Alfredo sauce gently, allowing the Parmesan to melt smoothly without curdling.
• Tongs – Help you flip the chicken quickly and easily while keeping the sear intact.
• Sharp chef’s knife – Ensures even cutting of the chicken into bite-sized pieces and trimming the broccolini stems for uniform cooking.
• Heatproof spatula or wooden spoon – Perfect for stirring the sauce without scratching your pans.
• Small bowl – For mixing the Cajun seasoning and prepping minced garlic in advance.

Using the correct tools doesn’t just make the process easier—it also ensures consistent texture, flavor, and presentation.

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Preparation Tips

• Pat the chicken dry before seasoning – Moisture prevents a good sear, so take a moment to blot the pieces with paper towels.
• Season in layers – Lightly season the chicken first, then adjust after the sauce comes together to avoid an overly salty dish.
• Preheat your skillet well – This step is key for caramelizing the outside while locking in juices.
• Use medium heat for the sauce – Alfredo is best when gently warmed; avoid boiling to keep it silky.
• Char the broccolini last – This keeps it bright green and crisp-tender when served.

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Ingredients for Garlic-Parmesan Chicken Bites with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini

For the Chicken Bites:

• 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tsp Cajun seasoning (plus extra to taste)
• ½ tsp garlic powder
• Salt & black pepper, to taste

For the Cajun Alfredo Sauce:

• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, finely chopped (oil-packed, drained)
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 tsp Cajun seasoning
• ½ tsp crushed red pepper flakes (optional, for extra heat)
• Salt & black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

For the Charred Broccolini:

• 1 large bunch broccolini, trimmed
• 1 tbsp olive oil
• Salt & black pepper, to taste

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Step 1 – Season and Prep the Chicken

Pat the chicken pieces dry with paper towels. Toss them in a bowl with olive oil, Cajun seasoning, garlic powder, salt, and pepper. Set aside to marinate briefly while preparing other ingredients.

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Step 2 – Sear the Chicken Bites

Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Once hot, arrange chicken pieces in a single layer. Sear for 3–4 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm.

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Step 3 – Make the Cajun Alfredo Sauce

In a medium saucepan over medium heat, melt butter. Add minced garlic and chopped sun-dried tomatoes, cooking until fragrant (about 1 minute). Pour in heavy cream, stirring gently. Once warmed, add Parmesan cheese, Cajun seasoning, and red pepper flakes. Stir until smooth and creamy—do not boil. Adjust salt and pepper to taste.

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Step 4 – Combine Chicken and Sauce

Add the cooked chicken bites into the sauce, tossing gently until each piece is coated. Let simmer for 1–2 minutes so the flavors meld together.

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Step 5 – Char the Broccolini

In the same skillet used for the chicken, heat olive oil over medium-high heat. Add broccolini and season with salt and pepper. Cook for 4–5 minutes, turning occasionally, until lightly charred yet tender-crisp.

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Step 6 – Plate and Serve

Arrange the chicken bites on plates, spoon extra sauce over the top, and serve alongside the charred broccolini. Garnish with chopped fresh parsley and a sprinkle of Parmesan if desired.

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Notes

• Freshly grated Parmesan melts more smoothly than pre-shredded, giving the Alfredo sauce a silkier texture.
• If the sauce becomes too thick, stir in a splash of chicken broth or milk to loosen it up.
• For a lighter version, substitute half-and-half for heavy cream, though the sauce will be slightly less rich.

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Watch Out for These Mistakes While Cooking

• Overcrowding the skillet with chicken – This causes steaming instead of searing, preventing that golden crust. Cook in batches if needed.
• Letting the sauce boil – High heat can cause cream to split or cheese to become grainy. Keep it at a gentle simmer.
• Skipping the broccolini’s char – The smoky flavor is essential to balance the creamy, rich sauce. Undercooking or steaming won’t give the same contrast.
• Using too much Cajun seasoning early – It’s easy to over-salt the dish if you don’t taste as you go, especially with Parmesan in the mix.

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What to Serve With Garlic-Parmesan Chicken Bites with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini

8 Recommendations

1. Garlic butter mashed potatoes – Perfect for soaking up extra Alfredo sauce.
2. Buttery herb rice pilaf – Adds a light, aromatic side that balances the richness.
3. Freshly baked focaccia – Ideal for swiping through the creamy, Cajun-spiced sauce.
4. Lemon orzo salad – Bright and citrusy to cleanse the palate.
5. Crispy roasted potatoes – A hearty, crispy contrast to the tender chicken.
6. Caesar salad – Adds crunch and a tangy bite that pairs beautifully with Parmesan flavors.
7. Grilled asparagus – Another green vegetable option with a smoky edge.
8. Chilled white wine – A crisp Sauvignon Blanc or Pinot Grigio to refresh between bites.

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Storage Instructions

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep the chicken and sauce together, but store broccolini separately to preserve its texture.
• Reheating: Warm gently on the stovetop over low heat, adding a splash of milk or chicken broth to loosen the sauce. Avoid microwaving at high power to prevent the cream from splitting.
• Freezing: Not recommended for this dish—cream-based sauces tend to separate when thawed.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: ~520 kcal
• Protein: 35 g
• Fat: 35 g
• Saturated Fat: 18 g
• Carbohydrates: 13 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 640 mg
• Cholesterol: 135 mg

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Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breasts?

Yes—chicken thighs stay juicier and offer a slightly richer flavor. Just trim excess fat before cooking.

2. What if I don’t have Cajun seasoning?

You can make a quick substitute by mixing paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and a pinch of cayenne.

3. Can I make this dish ahead of time?

You can prepare the sauce and cook the chicken a few hours in advance, but combine them just before serving for the best texture.

4. How do I make it less spicy?

Use half the Cajun seasoning in the sauce and skip the red pepper flakes.

5. Can I use regular broccoli instead of broccolini?

Yes—just slice the stalks in half lengthwise so they cook evenly and get a nice char.

6. Will this recipe work with shrimp instead of chicken?

Absolutely—shrimp cooks quickly, so sauté it for just 2–3 minutes per side before adding to the sauce.

7. Can I use milk instead of cream for the Alfredo?

You can, but the sauce will be thinner and less rich. Add a touch of cream cheese to help thicken it.

8. What’s the best wine pairing for this dish?

A crisp Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully with both the creamy sauce and Cajun spices.

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Conclusion

Garlic-Parmesan Chicken Bites with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini delivers the perfect balance of creamy indulgence, spicy warmth, and fresh, smoky greens. It’s a restaurant-worthy plate you can create in under an hour, bringing bold flavors and elegant presentation right to your dinner table. With a silky Alfredo base, tender golden chicken, and vibrant broccolini, this recipe will quickly become a go-to for both special occasions and cozy weeknights.

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