Description
A flavor-packed weeknight dinner featuring juicy garlic chili oil chicken bites, a rich Cajun Alfredo pasta, and roasted charred zucchini and carrot twists. This dish offers a perfect balance of heat, creaminess, and roasted veggie goodness—all from scratch with everyday ingredients.
Ingredients
1.5 lbs chicken breast or thighs, boneless
3 tablespoons garlic chili oil
2 medium zucchinis
2 medium carrots
12 oz rotini pasta
1 cup heavy cream
3/4 cup grated Parmesan cheese
1 tablespoon Cajun seasoning
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (parsley or basil), for garnish
Instructions
1. Marinate chicken in garlic chili oil, salt, and pepper for 15–30 minutes.
2. Heat a skillet and sear the marinated chicken on medium-high heat until golden and cooked through.
3. Preheat oven to 425°F. Slice zucchini and carrots thinly. Stack and alternate slices into spirals.
4. Place spirals on a baking sheet. Brush with olive oil, season with salt and pepper, and roast for 20–25 minutes until edges char.
5. Cook rotini pasta in salted water until al dente.
6. In a saucepan, heat heavy cream and Cajun seasoning. Let simmer.
7. Add Parmesan and whisk until smooth. Toss in drained pasta to coat. Adjust seasoning.
8. Plate pasta, top with chicken bites, and arrange zucchini twists on the side. Garnish with herbs and a drizzle of chili oil if desired.
Notes
For extra crisp chicken, use a cast iron skillet and don’t overcrowd the pan.
Use a mandoline for even veggie slices—it helps them cook and char evenly.
To make it extra creamy, stir in a tablespoon of cream cheese with the Alfredo.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Fusion, Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 5g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 125mg
Keywords: garlic chili oil chicken, Cajun Alfredo, zucchini spirals