Description
Enjoy these easy crispy Parmesan chicken bites, perfect as an appetizer or a main course. This recipe features chicken coated in Parmesan cheese and breadcrumbs, then cooked until golden and crunchy. Served with a smoky Cajun Alfredo sauce, it’s a crowd-pleasing dish.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup Panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2–3 tbsp olive oil or neutral oil, for cooking
- 12 oz fettuccine pasta
- 4 tbsp butter
- 2 cups heavy cream
- 4 cloves garlic, minced
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) or prepare to pan-fry.
- In a shallow dish, combine Panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
- Prepare a dredging station: one dish with flour, one with beaten eggs, and one with the breadcrumb mixture.
- Pat the chicken cubes dry with paper towels. This helps the coating stick.
- Dredge each chicken cube first in flour, then dip in the beaten eggs, and finally coat thoroughly with the Parmesan breadcrumb mixture. Ensure each piece is well-coated for maximum crispiness.
- For oven-baked crispy Parmesan chicken bites: Arrange the coated chicken pieces in a single layer on a baking sheet lined with parchment paper. Drizzle with a little oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
- For pan-fried crispy Parmesan chicken bites: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy.
- While the chicken cooks, prepare the pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- In the same skillet used for the chicken (or a separate large skillet), melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and Cajun seasoning. Stir well and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Season the sauce with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Add the cooked fettuccine to the sauce and toss to coat.
- Serve the creamy Cajun Alfredo pasta topped with the crispy Parmesan chicken bites.
Notes
- For extra crispy chicken, ensure your Panko breadcrumbs are fresh and that you don’t overcrowd the pan or baking sheet when cooking.
- Adjust the Cajun seasoning to your spice preference.
- For a gluten-free version, use gluten-free breadcrumbs and flour.
- Chicken thighs can be substituted for chicken breasts.
- For a vegetarian option, try using cauliflower florets or halloumi cubes with the same breading method.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course/Appetizer
- Method: Oven-baked or Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 4-6 chicken bites with pasta)
- Calories: 650-750 kcal
- Sugar: 5-8g
- Sodium: 800-1200mg
- Fat: 30-40g
- Saturated Fat: 10-15g
- Unsaturated Fat: 20-25g
- Trans Fat: 0-0.5g
- Carbohydrates: 50-60g
- Fiber: 3-5g
- Protein: 40-50g
- Cholesterol: 150-200mg