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

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This dish was born out of one of those “clean out the fridge” nights that turned into a full-blown recipe obsession. I had some chicken breasts, a few stalks of broccolini, a handful of sun-dried tomatoes, and a block of parmesan. I didn’t want another basic stir-fry or plain grilled chicken. So, I went all in — a creamy Cajun-spiced Alfredo sauce with a sun-dried tomato kick, crispy-edged broccolini, and perfectly golden, garlicky chicken bites that melt in your mouth.

What I love most about this dish is how balanced it is. The chicken bites soak up all the flavor of that rich, cheesy sauce without feeling too heavy. And the charred broccolini? Total game-changer. It adds a bit of bitterness and crunch that plays so well with the creamy Alfredo. Whether you’re making a cozy weeknight dinner or want to impress someone without spending all day in the kitchen, this one hits every mark.

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

• Bold, comforting flavors: The Cajun Alfredo sauce is creamy, spicy, and full of depth thanks to the sun-dried tomatoes.
• Perfect texture balance: Juicy chicken bites, tender-crisp broccolini, and velvety sauce—every bite hits differently.
• Quick enough for weeknights: Despite sounding fancy, it all comes together in under 40 minutes.
• Great for meal prep: The flavors get even better the next day.
• Customizable: Swap the broccolini, dial the heat up or down, or serve it over pasta or rice.

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What Kind of Chicken Should I Use for Garlic-Parmesan Chicken Bites with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini?

I always reach for boneless, skinless chicken breasts for this recipe because they cook quickly and stay tender when seared and simmered in sauce. But if you’re more of a thigh person, boneless skinless chicken thighs will absolutely work. They’re a bit juicier and can handle higher heat without drying out. The key is to cut the chicken into even bite-sized pieces so they cook evenly and absorb that creamy, garlicky sauce.

If you’re in a real rush, pre-cooked rotisserie chicken torn into chunks could be a shortcut, though it won’t get you the same golden sear. Still, if time’s tight, it works.

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Options for Substitutions

This recipe is pretty flexible, which makes it a weeknight hero. Here are some ways to switch it up:

• Broccolini: Regular broccoli, asparagus, or green beans make great alternatives. Just roast or sauté them until they’re charred and vibrant.
• Heavy cream: You can use half-and-half or a plant-based cream like oat or cashew cream for a lighter or dairy-free option. Just be aware it may not be quite as rich.
• Sun-dried tomatoes: Fresh cherry tomatoes (sautéed until jammy) or roasted red peppers can give a similar sweetness and depth.
• Parmesan cheese: Pecorino Romano or Grana Padano will bring the same salty, nutty kick.
• Cajun seasoning: If you don’t have Cajun blend, mix paprika, garlic powder, onion powder, cayenne, oregano, and thyme for a quick DIY version.

This is a dish you can truly make your own without losing the soul of the recipe.

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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 — cut into juicy bite-sized pieces, perfect for soaking up all the sauce.
• Broccolini
  Adds a crisp, slightly bitter balance to the rich Alfredo. Charring it gives a deep, smoky flavor.
• Garlic cloves
  Fresh garlic brings that essential punch of flavor to both the chicken and the sauce.
• Heavy cream
  Forms the creamy base of the Alfredo sauce — rich, smooth, and indulgent.
• Parmesan cheese
  Grated finely to melt beautifully into the sauce, giving it a salty, nutty flavor.
• Sun-dried tomatoes
  They bring sweetness, tang, and a touch of umami that really elevates the Cajun Alfredo.
• Cajun seasoning
  This adds bold spice and smoky depth to the entire dish. It’s the flavor backbone.
• Olive oil
  Used for both sautéing the chicken and roasting the broccolini. Choose extra virgin for the best taste.
• Butter
  Just a bit enhances the richness of the sauce and helps brown the chicken beautifully.
• Salt & black pepper
  For seasoning each layer — don’t underestimate how important proper seasoning is here.
• Fresh parsley
  Adds color and a burst of freshness to finish off the dish.

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Step 1: Prep the Ingredients

Start by cutting the chicken into bite-sized chunks. Mince the garlic, chop the sun-dried tomatoes, grate the parmesan, and trim the ends off the broccolini. It helps to have everything ready to go — the cooking moves fast.

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Step 2: Char the Broccolini

Toss the broccolini with olive oil, salt, and pepper. Sear it in a hot skillet over medium-high heat until it starts to blacken slightly around the edges and becomes tender-crisp. Remove and set aside.

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Step 3: Sear the Chicken Bites

In the same skillet, add a mix of olive oil and butter. Season the chicken pieces with salt, pepper, and a sprinkle of Cajun seasoning. Sear until golden on all sides and cooked through. Don’t overcrowd the pan — cook in batches if needed.

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Step 4: Make the Sun-Dried Tomato Cajun Alfredo Sauce

Lower the heat. Add a touch more butter and sauté the minced garlic and chopped sun-dried tomatoes. Stir in the Cajun seasoning, then pour in the heavy cream. Let it gently simmer until slightly thickened.

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Step 5: Finish the Sauce

Stir in the grated parmesan and let it melt into the sauce. Add chopped parsley and season with salt and pepper to taste. Return the chicken to the pan and spoon the sauce over the top. Let everything simmer together for a few minutes to marry the flavors.

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Step 6: Assemble & Serve

Plate the chicken with a generous spoonful of sauce. Add the charred broccolini on the side. Garnish with extra parsley or parmesan if you like, and serve hot.

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

The entire dish comes together in about 35 to 40 minutes, depending on your prep speed:

• Broccolini: 6–8 minutes to char and soften
• Chicken bites: 8–10 minutes for golden, juicy perfection
• Sauce: 8–10 minutes to build flavor and thicken
• Assembly & final simmer: 3–5 minutes to marry everything together

Timing is flexible, but don’t overcook the chicken — pull it off the heat once it hits 165°F internally to keep it tender.

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

• Use a heavy-bottomed skillet: Cast iron or stainless steel helps get that beautiful sear on both the chicken and broccolini.
• Cut chicken evenly: Uniform pieces cook at the same rate and keep things juicy.
• Don’t rush the char: Let the broccolini sit undisturbed in the pan to get that crisp, smoky flavor.
• Deglaze if needed: A splash of broth or even water can lift all that flavor from the pan before you build your sauce.
• Simmer the sauce gently: Avoid boiling the cream or it could split. Low and slow wins here.
• Taste as you go: Between the parmesan and Cajun seasoning, salt levels vary. Adjust toward the end.
• Fresh herbs at the end: Stir parsley in right before serving for brightness and balance.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan: If you pile in all the chicken at once, it’ll steam instead of sear. Work in batches for the best texture.
• Overcooking the broccolini: You want char and crunch — not limp, bitter stalks. Pull it as soon as it’s tender-crisp.
• Skipping the seasoning layers: Season each component as you go — chicken, sauce, and veggies — for bold, balanced flavor.
• Boiling the cream: High heat can break the sauce. Keep it at a gentle simmer once you add the cream.
• Not using fresh parmesan: Pre-grated versions won’t melt as smoothly and can give your sauce a gritty texture.
• Forgetting to rest the chicken: Letting the cooked chicken rest briefly before adding it back to the sauce helps keep the juices in.

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

1. Creamy Mashed Potatoes

Velvety potatoes make a cozy, satisfying base for soaking up that Alfredo sauce.

2. Garlic Butter Orzo

Quick to cook and packed with flavor, orzo pairs perfectly with the creamy, spicy sauce.

3. Toasted Sourdough or Baguette

Something crusty to scoop up every last bit of the Cajun Alfredo — a must.

4. Lemon-Herb Couscous

Light, fluffy, and citrusy, couscous adds a refreshing contrast to the richness.

5. Wild Rice Pilaf

Earthy and nutty, wild rice gives a little chew and balances the bold sauce beautifully.

6. Simple Mixed Greens Salad

Keep it light and fresh with arugula, spinach, or spring mix tossed in a lemon vinaigrette.

7. Roasted Baby Potatoes

Crispy edges, fluffy centers — they’re a hearty side that doesn’t compete with the main dish.

8. Pasta (Fettuccine or Penne)

Want to turn it into a full-blown pasta dish? Go for it — this sauce was made for noodles.

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Storage Instructions

This dish stores beautifully, making it a great option for leftovers or meal prep:

• Refrigerator: Transfer everything to an airtight container and store in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave — add a splash of cream or broth to loosen the sauce if needed.
• Freezer: You can freeze the chicken and sauce (without the broccolini) for up to 2 months. Let it cool completely before sealing. Thaw overnight in the fridge before reheating.
• Broccolini tip: It’s best eaten fresh, but if storing, keep it separate to avoid sogginess. Reheat under the broiler for 2–3 minutes to bring back some of that char.

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Estimated Nutrition (Per Serving — Approx. 4 Servings)

• Calories: 520
• Protein: 38g
• Carbohydrates: 14g
• Fat: 35g
• Saturated Fat: 17g
• Fiber: 3g
• Sugar: 4g
• Cholesterol: 145mg
• Sodium: 690mg

Note: Values will vary depending on specific brands and portion sizes. For a lighter version, reduce the cream and cheese, or sub in a lighter dairy alternative.

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Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! The chicken and sauce actually taste even better the next day. Store everything separately and reheat gently. Broccolini is best fresh but can be crisped under a broiler.

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Can I use milk instead of heavy cream?

Whole milk works in a pinch, but your sauce will be thinner and less rich. If you go this route, add a little flour or cream cheese to help thicken it.

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What’s the best way to reheat this dish?

Gently warm it in a skillet over low heat with a splash of cream or broth to bring the sauce back to life. The microwave works too, but go in short bursts to avoid overcooking.

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Is this dish spicy?

The Cajun seasoning adds a gentle kick, but it’s not overwhelming. For more heat, add cayenne. For less, use a mild Cajun blend or go lighter on the seasoning.

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Can I use frozen vegetables?

Yes, frozen broccolini or even broccoli can work in a pinch. Just be sure to pat them dry before cooking so they char instead of steam.

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What pasta would pair well with this dish?

Fettuccine, penne, or pappardelle are all great choices. Anything that holds sauce well will do the trick.

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Is there a dairy-free version of this recipe?

Absolutely. Swap the heavy cream with oat or cashew cream, use a vegan parmesan alternative, and skip the butter for more olive oil.

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Can I make this gluten-free?

This dish is naturally gluten-free — just double-check your Cajun seasoning and sun-dried tomatoes to be sure. Serve with rice or GF pasta if adding a starch.

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Conclusion

Garlic-Parmesan Chicken Bites with Sun-Dried Tomato Cajun Alfredo & Charred Broccolini is one of those dishes that feels gourmet but is shockingly doable on a weeknight. It’s bold, creamy, and comforting — with just the right balance of spice and freshness. Whether you’re feeding your family, cooking for guests, or meal-prepping for the week, this recipe delivers every time. Now that you’ve got all the steps and tips, go make this the new favorite on your dinner rotation.

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