Garlic Chicken Bites and Creamy Cajun Spinach Artichoke Alfredo Pasta

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I’ve always been a sucker for rich, flavorful pasta dishes that can be thrown together without a ton of fuss — and this Garlic Chicken Bites and Creamy Cajun Spinach Artichoke Alfredo Pasta ticks all the boxes. It’s the kind of comfort food I crave after a long day, packed with tender, juicy chicken bites seasoned just right, tossed with perfectly cooked pasta and smothered in a velvety Cajun Alfredo sauce. The unexpected twist? Chopped spinach and artichoke hearts folded in, giving the creamy dish a bright, tangy bite and a gorgeous hint of green.

When I first made this, it was an experiment — a mash-up of some of my favorite things: bold Cajun flavor, creamy Alfredo, and the indulgence of a spinach-artichoke dip. But once I tasted the final result, I knew I had a weeknight winner on my hands. It’s hearty, flavorful, and makes everyone at the table fall silent after that first bite (until they go back for seconds).

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Why You’ll Love This Garlic Chicken Bites and Creamy Cajun Spinach Artichoke Alfredo Pasta

This dish brings together the best of comfort food and bold flavor. The garlic chicken bites are juicy and well-seasoned, the Alfredo sauce is creamy and rich with a Cajun kick, and the spinach and artichokes add a fresh, slightly tangy balance to all that richness. It’s an all-in-one meal that feels restaurant-worthy but comes together right in your kitchen. Whether you’re cooking for family or trying to impress guests, this one doesn’t disappoint.

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What Kind of Pasta Should I Use?

I used cavatappi for this dish because the spirals hold onto the sauce beautifully, creating those perfect creamy bites. But honestly, any pasta with texture — like penne, rigatoni, or fusilli — would work great. You want a shape that catches the sauce and mixes well with the chicken and vegetables.

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Options for Substitutions

• Chicken: Swap chicken breast with boneless thighs for extra juiciness or even cooked shrimp if you’re in the mood for seafood.
• Heavy cream: Use half-and-half for a lighter version, or even a dairy-free cream alternative if you’re avoiding lactose.
• Spinach and artichokes: Kale could work in place of spinach, and if you’re not a fan of artichokes, leave them out or try roasted red peppers for another layer of flavor.
• Cajun seasoning: If you’re out of Cajun seasoning, a mix of paprika, garlic powder, onion powder, cayenne, thyme, and oregano will get the job done.

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Ingredients for this Garlic Chicken Bites and Creamy Cajun Spinach Artichoke Alfredo Pasta

• Chicken Breast – The protein star of the dish. Use boneless, skinless chicken breast cut into bite-sized cubes for quick, even cooking.
• Olive Oil & Butter – For searing the chicken and building a rich flavor base for the sauce.
• Garlic – Freshly minced garlic infuses both the chicken and the Alfredo sauce with a savory depth.
• Cajun Seasoning – Brings a smoky, slightly spicy heat that balances the creamy Alfredo sauce perfectly.
• Pasta (Cavatappi or Penne) – A textured pasta that holds onto the thick sauce beautifully.
• Heavy Cream – The foundation of the Alfredo sauce, giving it a luscious, creamy texture.
• Cream Cheese – Helps thicken the sauce and adds an extra layer of creaminess.
• Parmesan Cheese – Freshly grated for that nutty, salty flavor that defines a good Alfredo.
• Spinach – Adds color and a slightly earthy balance to the creamy, rich sauce.
• Marinated Artichoke Hearts – Offer a tangy contrast to the creaminess, giving complexity to the flavor.
• Salt & Pepper – Essential for balancing and enhancing all the other flavors.
• Chili Flakes (Optional) – For a bit of extra kick if you like more heat.
• Fresh Parsley – For garnish and a burst of freshness.

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Step 1: Prep and Season the Chicken

Cut the chicken into bite-sized cubes. In a bowl, toss the chicken with olive oil, Cajun seasoning, salt, pepper, and half the minced garlic. Let it sit while you prep the other ingredients to allow the flavors to absorb.

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Step 2: Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water in case you need to thin the sauce later.

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Step 3: Sear the Chicken

Heat a large skillet over medium-high heat. Add butter and a bit of olive oil, then sear the chicken pieces on all sides until golden brown and fully cooked (about 6–8 minutes). Remove from skillet and set aside.

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Step 4: Build the Sauce Base

In the same skillet, reduce the heat to medium and add the remaining garlic. Sauté until fragrant, about 30 seconds. Pour in the heavy cream and stir in cream cheese until it melts smoothly into the cream.

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Step 5: Add Cheese and Seasonings

Once the sauce starts to thicken, stir in the grated Parmesan cheese. Season with a little more Cajun seasoning, salt, and pepper to taste. If the sauce gets too thick, splash in some reserved pasta water to loosen it up.

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Step 6: Fold in Spinach and Artichokes

Add chopped spinach and sliced artichoke hearts to the sauce. Stir until the spinach wilts and the artichokes are heated through, giving the sauce a burst of flavor and color.

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Step 7: Combine Pasta and Chicken

Return the cooked pasta and seared chicken to the skillet. Toss everything together until the pasta is fully coated and the chicken is distributed evenly. Cook for another 2–3 minutes to heat everything through.

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Step 8: Finish and Serve

Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley and optional chili flakes for extra heat.

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How Long to Prepare the Garlic Chicken Bites and Creamy Cajun Spinach Artichoke Alfredo Pasta

Prep Time: Most of the prep happens up front — chopping the chicken, garlic, spinach, and artichokes. This should take about 15–20 minutes, especially if you’re prepping everything fresh. Don’t forget to measure out the spices and shred the Parmesan ahead of time for smoother cooking.

Cook Time: Once everything is ready, the cooking process flows quickly. Searing the chicken takes around 8 minutes, and the sauce comes together in another 10. The pasta can cook simultaneously, so the entire dish should come together in about 30–35 minutes from start to finish.

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Tips for Perfect Garlic Chicken Bites and Creamy Cajun Spinach Artichoke Alfredo Pasta

• Sear the chicken in batches to avoid overcrowding the pan and ensure a golden crust.
• Use freshly grated Parmesan — it melts better and gives a smoother sauce than pre-shredded.
• Reserve pasta water — it’s starchy and perfect for loosening your sauce if it gets too thick.
• Adjust Cajun seasoning to your spice preference — not all blends are equally hot.
• Finish with fresh parsley for a pop of color and brightness to balance the richness.

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Watch Out for These Mistakes While Cooking

• Using cold cream cheese – It can clump and not melt properly. Soften it at room temp or microwave it briefly.
• Overcooking the chicken – Once browned and cooked through, remove it from the pan to prevent dryness.
• Not seasoning in layers – Season the chicken, then the sauce, and taste along the way.
• Boiling the sauce – A gentle simmer is best to avoid breaking the cream.
• Skipping the artichoke drain – Make sure to drain and roughly chop the artichokes so they don’t water down your sauce.

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What to Serve With Garlic Chicken Bites and Creamy Cajun Spinach Artichoke Alfredo Pasta?

1. Garlic Bread

Crunchy, buttery garlic bread is a natural companion — perfect for mopping up that creamy sauce.

2. Roasted Broccoli

Adds a nice contrast in texture and flavor while keeping the meal nutritious.

3. Caesar Salad

Crisp romaine, creamy dressing, and parmesan shavings create a refreshing, cool balance.

4. Grilled Asparagus

A quick, elegant side that’s earthy and light.

5. White Wine (Chardonnay or Pinot Grigio)

Pairs beautifully with creamy pasta and enhances the dish’s richness.

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Storage Instructions

Refrigerating: Store leftovers in an airtight container for up to 3–4 days in the fridge. The sauce will thicken, but you can reheat with a splash of milk or cream to restore its creaminess.

Freezing: Not ideal due to the cream-based sauce, which can separate when thawed. If needed, freeze without the pasta and add freshly cooked pasta when reheating.

Reheating: Use the stovetop on medium-low heat, stirring gently with a bit of added liquid. Microwaving works too — cover loosely and stir halfway through.

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Estimated Nutrition (Per Serving – Approximate)

• Calories: 580
• Protein: 38g
• Fat: 34g
• Saturated Fat: 17g
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 4g
• Cholesterol: 140mg
• Sodium: 780mg

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Frequently Asked Questions

How spicy is this recipe?

It has a mild to moderate heat depending on your Cajun seasoning. You can always start with less and build up to your taste.

Can I make this dish ahead of time?

Yes, it reheats well. Just store the components separately if possible and combine before serving.

Can I use frozen spinach?

Yes, thaw it and squeeze out excess moisture before adding it to the sauce.

What if I don’t have cream cheese?

You can substitute with more heavy cream and an extra handful of Parmesan. The sauce won’t be quite as thick but still delicious.

Is this dish gluten-free?

Not by default, but you can make it gluten-free by using GF pasta and confirming your Cajun seasoning is gluten-free.

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Conclusion

This Garlic Chicken Bites and Creamy Cajun Spinach Artichoke Alfredo Pasta is everything a comfort meal should be — warm, rich, flavorful, and satisfying. It’s a showstopper that doesn’t demand too much time or culinary fuss, yet it delivers maximum reward. Whether it’s a cozy weeknight dinner or a casual dinner party centerpiece, this dish proves that indulgence and ease can coexist beautifully.

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