Golden and garlicky, these Garlic-Parmesan Chicken Bites are nestled in a luxurious sun-dried tomato Cajun Alfredo sauce and paired with perfectly charred broccolini for a vibrant, balanced plate. Each bite delivers juicy chicken infused with herbs and spices, kissed by parmesan, and smothered in a creamy, tangy sauce that elevates weeknight dinner to something worthy of a second helping.

This dish is ideal for busy cooks who crave bold flavors without spending hours in the kitchen. Whether you’re cooking for guests or meal-prepping for the week, it brings restaurant-quality flavor with pantry-friendly ingredients. Roasting the broccolini adds a smoky crunch that beautifully contrasts the creamy Alfredo and tender chicken.

Why You’ll Love This Garlic-Parmesan Chicken Bites Recipe

Flavor-packed: From the savory Parmesan to the spicy Cajun Alfredo, each layer adds depth.
Balanced meal: Protein, greens, and creamy carbs make it a complete dish.
Crowd-pleaser: Great for entertaining, yet simple enough for weeknights.
Meal-prep friendly: The components keep well and taste even better the next day.

Preparation Phase & Tools to Use

To make these Garlic-Parmesan Chicken Bites shine, your kitchen setup matters. Here’s what you need:

Large Cast Iron Skillet: Essential for getting that golden sear on the chicken bites.
Saucepan: For crafting the Cajun Alfredo sauce, allowing even heat distribution.
Baking Sheet with Parchment Paper: Ideal for roasting the broccolini until perfectly charred.
Tongs: Handy for flipping chicken bites without losing that crust.
Microplane or Fine Grater: For freshly grated Parmesan that melts like a dream.

Using the right tools ensures every component of this dish is cooked to perfection. The skillet locks in juicy flavor, the baking sheet crisps your veggies, and a solid saucepan brings that creamy Alfredo to life without scorching.

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

Chicken Breast: The heart of the recipe, diced into bites for even cooking and tender texture.
Parmesan Cheese: Adds a nutty, salty crust that enhances the chicken’s flavor.
Garlic (minced): Delivers aromatic depth and warmth to both the chicken and the Alfredo sauce.
Heavy Cream: Forms the silky base of the Alfredo, binding all the bold Cajun spices together.
Sun-Dried Tomatoes: Intensely sweet and tangy, they bring a punch of umami to the sauce.
Cajun Seasoning: A bold blend of spices that adds heat and dimension to the creamy Alfredo.
Butter: Helps in building the sauce and searing the chicken for added richness.
Broccolini: Charred to perfection, it adds a slightly bitter, smoky crunch that balances the creaminess.
Olive Oil: Used for roasting broccolini and sautéing chicken, providing healthy fat and flavor.
Salt and Black Pepper: Essential for enhancing and balancing the overall flavor.

How To Make the Garlic-Parmesan Chicken Bites with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini

Step 1: Sear the Chicken Bites

Season the chicken pieces with salt, pepper, and a sprinkle of Cajun seasoning. In a hot cast iron skillet with olive oil, sear them until golden brown and cooked through. Set aside.

Step 2: Char the Broccolini

Toss broccolini with olive oil, salt, and pepper. Roast in a 425°F oven for 15-20 minutes until edges are crisp and slightly blackened.

Step 3: Build the Alfredo Sauce

In a saucepan, melt butter and sauté minced garlic until fragrant. Add heavy cream, sun-dried tomatoes, Cajun seasoning, and a pinch of salt. Simmer until slightly thickened, then stir in grated Parmesan cheese until smooth.

Step 4: Combine and Simmer

Return the seared chicken to the sauce, simmer gently for 5 minutes so flavors meld. Taste and adjust seasoning as needed.

Step 5: Plate and Serve

Arrange the saucy chicken bites alongside the roasted broccolini. Spoon extra Alfredo sauce over the top and garnish with additional Parmesan if desired.

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

This dish shines when served hot, straight from the skillet, with the Alfredo sauce still bubbling and broccolini crisp. Pair it with garlic bread or a side of herbed rice for a fuller plate.

For storing, let everything cool completely before transferring to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to revive the sauce. The broccolini will soften slightly over time, but its flavor remains strong.

Frequently Asked Questions

What can I use instead of heavy cream?

You can substitute with half-and-half or full-fat coconut milk for a lighter or dairy-free version, though the sauce will be slightly less rich.

Can I make this dish ahead of time?

Yes! Make the chicken and Alfredo sauce up to two days in advance. Store separately from the broccolini to keep textures distinct.

Is this recipe spicy?

The Cajun seasoning adds a mild kick, but it’s not overwhelming. Adjust to taste if you’re spice-sensitive.

Can I use chicken thighs instead?

Absolutely. Thighs will be even juicier and more flavorful. Just be sure to cook them thoroughly.

What’s the best way to char broccolini?

Roast at high heat (425°F), spread out well on a baking sheet, and avoid overcrowding for maximum char.

Does this freeze well?

It’s best fresh, but you can freeze the chicken and sauce (not the broccolini) for up to a month. Thaw overnight in the fridge before reheating.

Want More Chicken Dinner Ideas with Bold Flavors?

If you loved these Garlic-Parmesan Chicken Bites, here are some other must-try meals that bring the heat and comfort:

Texas Roadhouse Style Garlic Butter Chicken Skillet — buttery, garlicky, and perfect for a rustic dinner night.
Honey Pepper Chicken Mac and Cheese — the ultimate combo of creamy and spicy.
Lemon Garlic Parmesan Chicken Tenders — a zesty twist on a kid-friendly classic.
One Skillet Spicy Honey BBQ Sausage Pasta — sweet and heat in one pot.
Ultimate Cheesy Chicken Spaghetti — gooey, creamy, and comforting to the last bite.

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Let me know how it turned out! Did you char the broccolini or sauté it? Did you go heavy on the Cajun spice or keep it mild?

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