Description
Golden, caramelized chicken bites coated in a sticky maple-garlic glaze are served with creamy Cajun Alfredo pasta and crispy Brussels sprouts. This dish offers a perfect balance of sweet, spicy, creamy, and savory flavors, making it a satisfying meal for dinner or an elevated lunch.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 tbsp pure maple syrup
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 8 oz fettuccine or linguine pasta
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1–2 tsp Cajun seasoning (adjust to spice preference)
- Salt and pepper, to taste
- 12 oz Brussels sprouts, halved
- 1½ tbsp olive oil
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (for garnish)
- A pinch of smoked paprika (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss halved Brussels sprouts in olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread them cut-side down on a baking sheet and roast for 18–22 minutes, flipping halfway, until golden brown and crisp on the edges.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve about 1 cup of pasta water before draining.
- While pasta cooks, prepare the maple garlic chicken bites. Pat the chicken dry. In a bowl, toss chicken pieces with olive oil, salt, and pepper.
- Heat a heavy-bottom skillet or cast iron pan over medium-high heat. Add chicken in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until golden brown.
- Reduce heat to medium-low. Add minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Pour in the maple syrup, smoked paprika, and cayenne pepper (if using). Stir to coat the chicken. Let it simmer for 1-2 minutes, allowing the glaze to thicken and caramelize. Remove chicken from skillet and set aside.
- In the same skillet (or a separate medium saucepan), melt butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and Cajun seasoning. Cook, stirring constantly, until the sauce is smooth and thickened. Season with salt and pepper to taste.
- Add the drained pasta to the Alfredo sauce. Toss to coat. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Add the cooked maple garlic chicken bites to the pasta and sauce. Toss gently to combine.
- Serve the maple garlic chicken pasta immediately, topped with crispy Brussels sprouts, chopped fresh parsley, extra Parmesan cheese, and a pinch of smoked paprika.
Notes
- Pat chicken dry before seasoning to help the glaze cling better and to encourage browning.
- Salt your pasta water generously; it’s your only chance to season the noodles from the inside out.
- Don’t overcrowd the skillet when cooking chicken bites; too much at once lowers the temperature and prevents searing.
- Blanch Brussels sprouts briefly before pan-frying for the crispiest edges and tender centers.
- Warm your cream before adding it to the Alfredo sauce to prevent curdling.
- Reserve pasta water—a splash can loosen the Alfredo if it gets too thick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared and Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 15g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg
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