Tender chicken seasoned with bold Cajun spices pairs perfectly with crisp broccoli and penne pasta, all enveloped in a rich, homemade Parmesan Alfredo sauce. This one-pot comfort meal delivers a balance of creamy, cheesy goodness and a hint of spice, making it a family favorite for weeknight dinners or special occasions.
Why You’ll Love This Recipe
Bold Cajun Flavors: The Cajun seasoning adds a zesty, smoky kick that takes classic Alfredo to the next level.
Creamy Indulgence: The Alfredo sauce is silky, cheesy, and loaded with garlic—comfort food at its finest.
Balanced Nutrition: With lean chicken, broccoli, and a protein-packed sauce, this meal is indulgent yet balanced.
One-Pan and Pasta Pot Simplicity: While it has multiple components, the recipe is streamlined for an effortless cooking experience.
Customizable: Easy to tweak for spice levels, pasta preferences, or additional veggies.
Key Ingredients
Chicken Breasts: Boneless, skinless chicken breasts are lean and cook quickly, making them perfect for this dish. The Cajun seasoning infuses them with smoky, peppery flavor.
Cajun Seasoning: A blend of spices like paprika, cayenne, garlic powder, and thyme, Cajun seasoning adds bold, Southern-inspired heat and depth.
Penne Pasta: The tubular shape of penne catches the creamy sauce, ensuring every bite is flavorful.
Broccoli: Fresh broccoli florets provide a crisp texture and a pop of green, balancing the richness of the Alfredo sauce.
Heavy Whipping Cream: This forms the base of the Alfredo sauce, giving it its signature creaminess.
Parmesan Cheese: Shredded Parmesan melts beautifully into the sauce, adding a nutty, savory note. Use fresh cheese for the best results.
White Cooking Wine: The wine deglazes the pan, adding subtle acidity to balance the creamy sauce.
Garlic: Minced garlic infuses the Alfredo sauce with aromatic, savory depth.
Butter: Butter adds richness to the sauce, helping to sauté the garlic and meld the flavors.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Cook the Chicken
Heat the Olive Oil:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season and Sauté:
Add the chicken breasts to the skillet and sprinkle them with Cajun seasoning, salt, and pepper to taste.
Cook the chicken for about 4-6 minutes per side, or until fully cooked and golden brown.
Set Aside:
Once cooked, remove the chicken from the skillet, let it rest for a few minutes, and slice into bite-sized pieces.
Step 2: Prepare the Pasta
Cook the Pasta:
In a large pot of boiling, salted water, cook 12 ounces of penne pasta according to the package instructions until al dente.
Drain the Pasta:
Strain the pasta and set it aside, reserving about ½ cup of pasta water to adjust the sauce consistency if needed.
Step 3: Steam the Broccoli
Steam the Broccoli:
Place 2 cups of broccoli florets in a steamer basket over simmering water. Cover and steam for about 5-7 minutes, or until tender but still crisp.
Set Aside:
Remove the broccoli from the steamer and set it aside.
Step 4: Make the Alfredo Sauce
Sauté Garlic:
In a saucepan over medium heat, melt 2 tablespoons of butter. Add 3 cloves of minced garlic and sauté for 30 seconds, or until fragrant.
Deglaze with Wine:
Pour in ¼ cup of white cooking wine and cook until the liquid reduces by half, about 2-3 minutes.
Add the Cream:
Whisk in 1 ½ cups of heavy whipping cream and continue cooking for 3-5 minutes, until the sauce begins to thicken.
Season and Add Cheese:
Stir in ½ cup grated Parmesan cheese, a pinch of salt, and pepper to taste. Whisk until the cheese melts and the sauce is smooth and creamy.
Step 5: Combine the Ingredients
Combine Pasta and Ingredients:
In a large pot or mixing bowl, combine the cooked pasta, steamed broccoli, and sliced chicken.
Add the Sauce:
Pour the Alfredo sauce over the mixture and toss until everything is evenly coated. Add a splash of the reserved pasta water if the sauce is too thick.
Step 6: Serve
Plate and Garnish:
Serve the Chicken Broccoli Alfredo hot. Garnish with additional grated Parmesan cheese or freshly chopped parsley if desired.
Enjoy:
Dig into the creamy, savory goodness and savor the flavors!
Serving Suggestions
Classic Pairing: Serve with warm garlic bread to soak up every bit of the rich Alfredo sauce.
Light Side: Pair with a crisp Caesar salad for a refreshing contrast to the creamy pasta.
Wine Match: A chilled glass of Chardonnay or Sauvignon Blanc complements the richness beautifully.
Storage and Meal Prep
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Reheat gently in a skillet or microwave, adding a splash of milk or cream to loosen the sauce.
Freeze: The Alfredo sauce may separate when frozen, so freezing is not recommended for best texture.
Variations
Spicier Alfredo: Add an extra dash of Cajun seasoning or cayenne pepper to the sauce for a fiery kick.
Low-Carb Option: Replace penne pasta with zucchini noodles or spaghetti squash for a keto-friendly twist.
Extra Veggies: Toss in mushrooms, bell peppers, or cherry tomatoes for added color and flavor.
Protein Swap: Use shrimp or andouille sausage in place of chicken for a Cajun-inspired variation.
Conclusion
This Cajun Chicken and Broccoli Alfredo is a show-stopping dish that blends creamy comfort with bold spice. It’s a recipe that feels fancy yet is simple enough for a weeknight dinner. With its versatile ingredients and customizable options, it’s bound to become a favorite in your household. Gather your ingredients, and let the magic of Cajun-inspired cooking take over!
Cajun Chicken And Broccoli Alfredo
Ingredients
- 2 lbs boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 lb penne pasta
- 3 cups broccoli florets
- 2 tbsp unsalted butter
- 3 tsp minced garlic
- 1/3 cup white cooking wine
- 2 cups heavy whipping cream
- 2 cups shredded Parmesan cheese
- salt and pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and season with Cajun seasoning, salt, and pepper. Cook for 4-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet and slice into bite-sized pieces.
- Cook penne pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Place broccoli florets in a steamer basket over simmering water. Cover and steam for 5-7 minutes, or until tender but crisp. Set aside.
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds. Pour in the white cooking wine and cook until reduced by half, about 2-3 minutes. Whisk in the heavy whipping cream and cook for 3-5 minutes, until the sauce begins to thicken. Stir in Parmesan cheese, salt, and pepper, whisking until smooth.
- In a large pot or mixing bowl, combine the cooked pasta, steamed broccoli, and sliced chicken. Pour the Alfredo sauce over the mixture and toss to coat evenly. Add a splash of reserved pasta water if the sauce is too thick.
- Serve hot, garnished with additional Parmesan cheese or freshly chopped parsley if desired. Enjoy!
