Cajun Chicken Bites with Alfredo Corn

Okay, so this is basically Cajun Chicken Bites with Alfredo Corn — like a spicy, comforting hug from the South that somehow convinced creamy corn to stop being basic and start living its best life. It’s smoky, a little sassy, and forgiving enough to recover if you accidentally set the oven to “charcoal” instead of “roast.” Try it because it’s fast, impressive, and perfect for nights when you want dinner to taste like you tried harder than you actually did.

Once I made this for dinner and my husband, bless him, tried to help by “testing” the spice level with a single bite. He coughed, turned fifty shades of red, fanned himself like a Southern belle, and declared it “refreshingly assertive.” The kids cheered him on like it was a reality-show challenge. I’m proud to say the smoke alarm only screamed for a minor interval of time and we all learned two things: 1) he will never be a spice-moderation hero, and 2) Alfredo corn is the unofficial diplomat of family meals—suddenly everyone forgives the dad’s dramatic spice face.

Time-Saving Hacks

– Use precut chicken strips from the store. Yes, it feels slightly traitorous, but your future self will applaud.
– Buy canned or frozen corn if you’re being chased by a deadline—or children. Works fine.
– One-pan method: cook the chicken, remove it, whip up the corn in the same pan to save dishes and dignity.
– Swap homemade Cajun spice for a store blend when you’re running on fumes. No one will know, and you’ll sleep.
– Dish hack: line that pan with foil when you can get away with it. Don’t lie—you love fewer scrubs.

Serving Ideas

– Serve over buttery rice if you want the saucy corn to live its best saucy life.
– Toss into tacos with quick-pickled onions for a party trick. Pretend you meant to be fancy.
– Put it on a bed of greens and call it “salad” — sheer honesty optional.
– Serve with a chilled glass of white wine if the kids drove you nuts all day. They don’t need to know.
– Keep it simple: bowl, fork, napkin, no judgment. Mostly because I am not washing extra plates.

What to Serve It With

– Steamed rice or coconut rice for keeping things mellow.
– A crisp green salad with lemon vinaigrette to convince yourself you’re balanced.
– Charred tortillas if you want handheld chaos and more napkins.
– Roasted veggies for anyone pretending to be healthy tonight.

✔Tips & Mistakes

– Tip: Don’t overcrowd the pan. You’ll smoosh the sear and end up with sad, boiled-looking chicken. Yes, I learned this the dramatic way.
– Warning: If you add too much Cajun seasoning, you’ll have an exciting trip to Flavor Town and stay there longer than planned.
– Fix: Too salty? Add a splash of cream or a knob of butter to mellow it—culinary ibuprofen.
– Equipment: Use a hot, heavy pan for a real sear. Cast iron is the drama queen your chicken deserves.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep corn and chicken in an airtight container for up to 3–4 days.
– Reheat gently in a skillet with a splash of water or cream to revive the sauce—microwave if you’re unbothered.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it milder by reducing Cajun seasoning and adding smoked paprika for the vibe without the sweat.
– Go vegan: swap chicken for tofu or cauliflower and use dairy-free cream for the corn. It’ll still be delicious and slightly rebellious.
– Add pineapple chunks if you like a sweet, tropical surprise (and if your family won’t stage a small protest).

Frequently Asked Questions

Cajun Chicken Bites with Alfredo Corn

Delicious Cajun chicken bites paired with creamy Alfredo corn sauce.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.1 lb boneless chicken breast, diced Cut into bite-sized pieces.
• ▢ 1.5 cups frozen corn Sweet corn works best.
• ▢ 0.8 cups heavy cream For a rich sauce.
• ▢ 2 tbsp olive oil Use for frying.
• ▢ 2 tbsp Cajun seasoning Adjust to taste.
• ▢ 1 cup parmesan cheese, grated For additional flavor.

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium heat.
• Add the diced chicken and sprinkle with Cajun seasoning. Cook until golden, about 7-8 minutes.
• Stir in the frozen corn and cook for another 3 minutes.
• Pour in the heavy cream and add half of the Parmesan cheese. Stir well and simmer for 5 minutes.
• Serve the Cajun chicken bites topped with remaining parmesan either over rice or pasta.

Notes

For an extra kick, add some chopped green onions or sliced jalapeños before serving.