Smoky, spicy, creamy, and colorful—this dish has it all! These Garlic Chili Oil Chicken Bites bring bold, fiery flavor that pairs beautifully with silky Cajun Alfredo pasta and a medley of charred zucchini and peppers. It’s a full plate of comfort food with a restaurant-quality twist—perfect for weeknight dinners, meal prep, or when you want to impress.
Why You’ll Love This Recipe
This isn’t just another chicken-and-pasta combo—it’s a balanced meal designed to satisfy:
✨ Protein-packed grilled chicken with smoky garlic chili oil flavor
✨ Comforting Cajun Alfredo that clings perfectly to rotini pasta
✨ Colorful charred vegetables that add freshness and texture
✨ Customizable spice level so it’s as fiery or mild as you like
It’s quick to prepare, easy to scale up, and guaranteed to earn a spot in your dinner rotation.
Ingredients
For the Garlic Chili Oil Chicken Bites
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tbsp chili oil (store-bought or homemade with garlic + chili flakes)
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp onion powder
- Salt & black pepper, to taste
- Juice of ½ lemon
For the Cajun Alfredo Pasta
- 8 oz rotini pasta (or pasta of choice)
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1–2 tsp Cajun seasoning (adjust to taste)
- Salt & pepper, to taste
- Reserved pasta water (as needed)
- Fresh parsley, for garnish
For the Charred Zucchini & Peppers
- 1 medium zucchini, sliced
- ½ yellow bell pepper, sliced
- ½ red bell pepper, sliced
- 1 tbsp olive oil
- Salt & black pepper, to taste
- ¼ tsp chili flakes (optional)
- Fresh parsley or cilantro, for garnish
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together chili oil, olive oil, garlic, smoked paprika, onion powder, salt, pepper, and lemon juice. Toss chicken pieces until fully coated. Cover and marinate at least 30 minutes (overnight for deeper flavor).
Step 2: Cook the Pasta
Bring a pot of salted water to a boil. Cook rotini until al dente. Reserve ½ cup pasta water, then drain and set aside.
Step 3: Grill the Chicken
Heat a grill pan or skillet over medium-high heat. Cook chicken bites 4–5 minutes per side, until charred and internal temperature reaches 165°F. Remove and rest for 5 minutes.
Step 4: Make the Cajun Alfredo Sauce
In a pan, heat butter and olive oil. Add garlic and cook until fragrant. Stir in cream, Cajun seasoning, salt, and pepper. Simmer 2–3 minutes, then add Parmesan and stir until smooth. Toss in pasta, adding reserved water as needed for a silky consistency.
Step 5: Char the Veggies
In another pan, heat olive oil on high. Add zucchini and peppers. Season with salt, pepper, and chili flakes. Sauté 5–7 minutes until lightly charred yet tender.
Step 6: Plate & Serve
Layer pasta on the plate, top with juicy chicken bites, and add the colorful charred veggies. Garnish with fresh parsley or cilantro and serve hot.
Pro Tips for Success
- Marinate longer for maximum flavor.
- Salt pasta water generously to season from within.
- Don’t overcrowd pans—let the chicken and veggies sear, not steam.
- Reserve pasta water to adjust sauce creaminess.
- Let chicken rest before slicing to keep it juicy.
Storage & Reheating
- Fridge: Store in airtight containers up to 4 days.
- Freezer: Chicken & pasta freeze well (2 months). Avoid freezing veggies.
- Reheat: Warm gently on stovetop with a splash of cream, milk, or pasta water.
Nutrition (Per Serving, 4 Servings)
- Calories: ~640
- Protein: 37g
- Carbs: 46g
- Fat: 36g
- Fiber: 4g
Final Thoughts
This Garlic Chili Oil Chicken Bites with Cajun Alfredo and Charred Zucchini Twists is the ultimate dinner trifecta—spicy, creamy, and fresh. It’s versatile enough for family dinners yet impressive enough for guests. Once you try it, you’ll want to make it again and again.