Ingredients
- Chicken breast, cut into 1-inch pieces: 1.5 lbs
- Jalapeños, seeded and minced: 2 (or more to taste)
- Garlic, minced: 4 cloves
- Heavy cream: 1 cup
- Cream cheese, softened: 4 oz
- Cheddar cheese, shredded: 1 cup
- Cajun seasoning: 2 tbsp
- Pasta (rotini or cavatappi recommended): 1 lb
Instructions
- Step 1: In a large skillet, melt butter over medium heat. Add the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Step 2: In the same skillet, add the minced garlic and jalapeños. Sauté for about 2 minutes until fragrant and slightly softened.
- Step 3: Reduce heat to low. Add the heavy cream and cream cheese to the skillet. Stir until the cream cheese is melted and the sauce is smooth. Return the chicken to the skillet and toss to coat. Simmer for 5 minutes to allow the flavors to meld.
- Step 4: While the chicken is simmering, cook the pasta according to package directions. Drain the pasta and return it to the pot.
- Step 5: Add half of the shredded cheddar cheese and the Cajun seasoning to the cooked pasta. Toss until the cheese is melted and the pasta is evenly coated.
- Step 6: To serve, twist the pasta into desired bowl and top with creamy jalapeño garlic chicken bites. Garnish with the remaining cheddar cheese. Enjoy!
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3 days, keeping the pasta and chicken separate for best texture.
- Reheat the chicken and pasta separately, adding a splash of milk or cream to the chicken while reheating to prevent it from drying out.
- Garnish with fresh cilantro and a squeeze of lime juice for a vibrant pop of flavor that complements the creamy richness.
- For an extra cheesy kick, try using pepper jack cheese instead of some of the cheddar in the pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American