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

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When I first tried this combo of tender garlic-parmesan chicken bites drenched in a sun-dried tomato Cajun Alfredo sauce, it instantly made its way into my weekly rotation. It’s bold, creamy, and completely addictive — and when paired with lightly charred broccolini, it hits that perfect balance between indulgent and nourishing. Whether I’m making it for a quiet dinner or meal prepping for the week, this dish never fails to impress.

The richness of the Alfredo with a kick of Cajun spice, the umami from sun-dried tomatoes, and the roasted notes from broccolini create a flavor medley that feels restaurant-level, but comes together surprisingly fast. It’s one of those recipes that tastes like you spent hours on it — when really, it’s weeknight-dinner easy.

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

This is the kind of recipe that earns a permanent spot in your dinner lineup. It brings together several wins: juicy, well-seasoned chicken, a creamy-yet-bold sauce packed with flavor, and a veggie side that actually tastes exciting. The garlic and Parmesan bring depth, the Cajun seasoning adds a smoky kick, and the Alfredo sauce gets a beautiful twist from sun-dried tomatoes. Plus, it’s naturally low-carb and easy to adapt — just as good with pasta or over rice, if that’s your thing.

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What Kind of Chicken Should I Use for Garlic-Parmesan Chicken Bites?

I usually go for boneless, skinless chicken breasts because they stay lean and soak up flavor beautifully, but chicken thighs also work great if you’re after extra juiciness. The key is to cut the chicken into bite-sized chunks — this not only helps them cook faster, but also gives you more surface area for that golden garlic-parmesan crust. If you’re short on time, pre-cut chicken tenders are a solid shortcut.

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Options for Substitutions

Not only is this recipe delicious, it’s flexible enough to adjust to what you have on hand:

• Protein Swap: Use shrimp or tofu for a pescatarian or vegetarian version — both go well with the Cajun Alfredo.
• Dairy-Free? Opt for coconut cream and nutritional yeast in place of heavy cream and Parmesan.
• Spice Level: If you’re sensitive to heat, scale back the Cajun seasoning or skip red pepper flakes.
• Broccolini Alternatives: Regular broccoli, asparagus, or even zucchini ribbons roast up beautifully if broccolini isn’t available.
• Sun-Dried Tomatoes: Jarred roasted red peppers are a great stand-in if you’re out of sun-dried tomatoes, offering a similar punch of sweet-savory depth.

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

• Chicken Breast or Thighs
  The star of the show — tender, juicy, and the perfect canvas for bold flavors.
• Garlic (Fresh, Minced)
  A must for building that savory base in both the chicken seasoning and the Alfredo sauce.
• Grated Parmesan Cheese
  Adds salty richness and helps create a golden crust on the chicken while deepening the sauce’s flavor.
• Olive Oil
  Used for searing the chicken and roasting the broccolini; it enhances flavor and helps develop a great crust.
• Cajun Seasoning
  Brings smoky heat and complexity to the dish — it’s what makes the Alfredo sauce pop.
• Sun-Dried Tomatoes (Chopped)
  Adds a concentrated burst of umami and sweetness to balance the creaminess of the sauce.
• Heavy Cream
  The silky base for the Alfredo, delivering that luxurious texture we love.
• Butter
  Used to sauté the garlic and create a rich, glossy sauce.
• Broccolini
  Charred to perfection, it brings contrast with its earthy, slightly bitter flavor and crispy edges.
• Salt and Pepper
  Simple but essential to bring balance and draw out the natural flavors of every component.
• Red Pepper Flakes (Optional)
  For an extra kick — I love adding a pinch right before serving.
• Fresh Parsley (Chopped)
  Sprinkled on top for a fresh, herbaceous finish and a pop of color.

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Step 1: Prep the Chicken

Cut your chicken breasts or thighs into even, bite-sized pieces. Pat them dry with paper towels — this helps them sear beautifully instead of steaming.

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Step 2: Season and Sear

Toss the chicken bites with olive oil, minced garlic, Parmesan, salt, pepper, and Cajun seasoning. Heat a large skillet over medium-high and sear the chicken in batches until golden brown and cooked through. Set aside.

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Step 3: Roast the Broccolini

Toss broccolini with olive oil, salt, and pepper. Spread on a baking sheet and roast in a 425°F (220°C) oven for 15–18 minutes until crispy on the edges and tender in the center. A quick broil at the end amps up the char.

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Step 4: Make the Cajun Alfredo Sauce

In the same skillet used for the chicken, melt butter. Sauté garlic until fragrant, then add chopped sun-dried tomatoes and cook for 1–2 minutes. Pour in heavy cream and bring to a gentle simmer. Stir in more Parmesan, Cajun seasoning, and red pepper flakes (if using).

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Step 5: Combine and Finish

Return the seared chicken to the skillet and spoon the Alfredo sauce over the top. Simmer for a few minutes until everything is hot and coated. Garnish with chopped fresh parsley.

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Step 6: Plate It Up

Serve the creamy chicken bites alongside the charred broccolini. You can drizzle extra sauce on top or keep it on the side for dipping — no wrong choices here.

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How Long to Cook Garlic-Parmesan Chicken Bites with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini

The whole recipe comes together in about 30–35 minutes total:

• Chicken bites take about 6–8 minutes to cook in the skillet, depending on the size of the pieces.
• Broccolini roasts for 15–18 minutes at 425°F (220°C).
• Alfredo sauce needs just 5–7 minutes to come together — enough to simmer and thicken slightly.

You can easily prep the sauce while the broccolini is roasting and the chicken is resting, making this a smooth and efficient cook.

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

• Dry Your Chicken: Patting it dry before seasoning helps get that crispy, golden sear instead of a watery cook.
• Don’t Overcrowd the Pan: Cook chicken in batches so each piece browns evenly — steam is the enemy of crispiness.
• Use Fresh Parmesan: Grated from a block makes a huge difference in flavor and texture for both the chicken crust and Alfredo sauce.
• Char, Don’t Burn: Keep a close eye on your broccolini during the last few minutes — a bit of char is good, but burnt edges turn bitter fast.
• Taste Your Cajun Blend: Some are much spicier than others — adjust to suit your heat preference before you go all in.
• Let the Sauce Thicken Gently: Simmer on low heat after adding the cream to avoid curdling or separating.
• Finish With Freshness: A sprinkle of parsley or a squeeze of lemon right before serving brings brightness and balance.

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Watch Out for These Mistakes While Cooking

• Overcooking the Chicken: Bite-sized pieces cook fast — once they’re golden and firm to the touch, they’re done. Overcooking dries them out.
• Skipping the Drying Step: Moisture on the chicken surface prevents proper browning. A quick pat with paper towels goes a long way.
• Using Pre-shredded Parmesan: It doesn’t melt well and lacks the flavor punch of freshly grated. Go for the good stuff.
• Overcrowding the Skillet: This causes the chicken to steam instead of sear. Give each piece breathing room for that crisp exterior.
• Adding Cream to a Hot Pan Too Quickly: If the skillet is too hot when the cream goes in, it can curdle. Lower the heat first.
• Undercooking the Broccolini: You want a nice char — roast it long enough to bring out its natural sweetness and texture.
• Not Tasting the Cajun Seasoning First: Spice levels vary wildly by brand. Taste before adding to avoid overwhelming heat.
• Forgetting to Stir the Alfredo Sauce: Keep it moving to avoid scorching the cream or having it separate.

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

Creamy Mashed Potatoes

A buttery, soft base that soaks up all that Cajun Alfredo sauce beautifully.

Garlic Butter Rice

Simple, flavorful, and a perfect match for bold, saucy chicken.

Crispy Roasted Potatoes

Adds crunch and a rustic vibe that pairs well with the creamy richness of the dish.

Buttered Egg Noodles

Toss them with a little olive oil and salt — the Alfredo sauce clings perfectly.

Cauliflower Mash

A low-carb alternative that keeps things light without sacrificing comfort.

Fresh Garden Salad

Something crisp and cool like arugula or romaine with a lemon vinaigrette balances the richness.

Toasted Baguette Slices

Perfect for mopping up leftover sauce — because nothing should go to waste.

Lemon Couscous

Bright and zesty, this grain side adds a citrus pop that cuts through the creamy heat.

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Storage Instructions

This dish stores surprisingly well, making it a great candidate for meal prep or next-day leftovers.

• Refrigerate: Store the chicken bites and sauce in an airtight container for up to 4 days. Keep the broccolini separate to maintain its texture.
• Reheat: Warm in a skillet over medium-low heat, adding a splash of cream or milk to loosen the Alfredo sauce if it’s thickened.
• Freeze: You can freeze the chicken and sauce for up to 2 months, but the cream may separate slightly upon thawing. Stir well while reheating to bring it back together.
• Avoid Microwaving Broccolini: It tends to get soggy. If reheating, do it quickly in a toaster oven or under the broiler to revive that char.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: 540
• Protein: 41g
• Fat: 36g
• Saturated Fat: 18g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Sugar: 4g
• Sodium: 780mg
• Cholesterol: 145mg
• Serving Size: About 1¼ cups (chicken, sauce, and broccolini)

(Note: These are rough estimates and can vary depending on exact ingredients and portion size.)

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Frequently Asked Questions

What’s the best way to get the chicken bites crispy?

Make sure the chicken is dry before seasoning, and cook in a hot skillet without overcrowding. Let each piece sit undisturbed for a minute or two to develop that golden crust.

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Can I use jarred Alfredo sauce instead of making it from scratch?

You could, but the homemade version really brings the flavor together — especially with the sun-dried tomatoes and Cajun seasoning. If you do use store-bought, choose one with minimal added sugar and add your own seasonings.

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Is this dish spicy?

It has a mild to moderate kick depending on your Cajun seasoning. You can easily dial it up or down by adjusting the seasoning or skipping the red pepper flakes.

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Can I make it dairy-free?

Yes! Use a plant-based cream (like coconut or oat) and replace Parmesan with nutritional yeast or a vegan cheese alternative. The flavor changes slightly but still tastes amazing.

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How do I keep the Alfredo sauce from breaking?

Don’t crank the heat too high — simmer the sauce gently and stir often. Adding the cream after lowering the heat and using fresh Parmesan helps create a smooth, stable sauce.

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Can I prep anything ahead of time?

Absolutely. You can chop the chicken, broccolini, garlic, and sun-dried tomatoes ahead. You can also pre-mix the seasoning blend and even marinate the chicken for extra flavor.

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Does this pair well with pasta?

Yes! Fettuccine or penne are great options. You can also spoon it over mashed potatoes, rice, or even roasted cauliflower for a low-carb version.

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How do I double the recipe for a group?

Use a larger skillet or cook the chicken in batches, and double each ingredient proportionally. You may want to make the sauce in a separate pan to prevent overcrowding.

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Conclusion

This Garlic-Parmesan Chicken Bites with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini recipe is the kind of dish that hits all the right notes — bold, creamy, just the right amount of heat, and packed with texture. Whether you’re making it for a cozy night in, a family dinner, or meal prep for the week, it never disappoints. Plus, it’s adaptable, quick, and bursting with restaurant-quality flavor without the fuss. Give it a try, and you might just find yourself making it again next week.

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