Description
Discover how to make Buffalo Garlic Chicken Bites and Ranch Cajun Alfredo Twisted Pasta. Elevate your cooking with this flavorful, easy-to-follow recipe!
Ingredients
- Chicken breast, 1 pound (454 g) (450 grams)
- All-purpose flour, 1 cup (240 ml) (125 grams)
- Cornstarch, 1/2 cup (120 ml) (60 grams)
- Salt, 1 teaspoon (5 ml) (5 grams)
- Black pepper, 1/2 teaspoon (3 ml) (1 gram)
- Garlic powder, 1 teaspoon (5 ml) (3 grams)
- Buffalo sauce, 1/2 cup (120 ml) (120 milliliters)
- Vegetable oil, for frying
- Pasta, 12 ounce (340 g) s (340 grams)
- Heavy cream, 1 cup (240 ml) (240 milliliters)
- Butter, 2 tablespoon (30 ml) s (28 grams)
- Parmesan cheese, grated, 1/2 cup (120 ml) (50 grams)
- Cajun seasoning, 1 tablespoon (15 ml) (7 grams)
- Garlic cloves, minced, 2 cloves
- Ranch dressing, 1/2 cup (120 ml) (120 milliliters)
- Fresh parsley, chopped, for garnish
Instructions
- Cut the chicken breast into bite-sized pieces.
- In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, and garlic powder.
- Dredge the chicken pieces in the flour mixture until well coated.
- Heat vegetable oil in a pan over medium-high heat.
- Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes.
- Remove the chicken from the pan and drain on paper towels.
- In a separate bowl, toss the fried chicken pieces with the buffalo sauce until evenly coated.
- Cook the pasta according to package instructions; drain and set aside.
- In a large saucepan, melt butter over medium heat.
- Add minced garlic cloves and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and stir to combine.
- Gradually add the Parmesan cheese, stirring constantly until melted and smooth.
- Stir in the Cajun seasoning and ranch dressing until well combined.
- Add the cooked pasta to the sauce and toss to coat evenly.
- Serve the pasta on plates and top with buffalo garlic chicken bites.
- Garnish with chopped fresh parsley.
Notes
- Let the coated chicken sit for 10 minutes before frying for extra crunch. Test oil temperature with a small coated chicken piece; it should sizzle instantly. Reduce heat slightly when adding Parmesan to the sauce to avoid clumping.
