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Let me tell you, Cajun Chicken and Broccoli Alfredo is something special in our house. Maybe it’s that creamy comfort all smothered in Alfredo, or that little pep from the Cajun seasoning (my eldest says it “tastes like cozy with a surprise”). Honestly, we stumbled on this by accident during a busy week—kids were starving after soccer practice, I had leftover chicken and a bunch of broccoli that needed saving, and somehow the Cajun spice snuck its way in. One bite and the family practically applauded. That’s saying a lot coming from this crew! It’s simple enough for a Tuesday night but with just a touch of restaurant-y flair—what I call “company worthy” even if company is just, well, us. And leftovers? Don’t hold your breath. They never seem to last past lunch the next day.
Tender, perfectly seasoned chicken with just the right heat, bright broccoli, and bitey penne, all hugged by a homemade Parmesan Alfredo that’s silky and so rich… I’ve started making a double batch just so I have a fighting chance at leftovers. Seriously, don’t let anyone claim this is just another chicken pasta. There’s something a little magical—and downright craveable—about it. You’ll see. (I mean, people actually say “wow” before they even sit down. How often does that happen on a weeknight?)
Why You’ll Love This Recipe
- Bold Cajun Flavor: Get ready for that perfect peppery tingling heat—just the right amount to wake up dinner (but not enough to send your taste buds running for cover… unless you want that, in which case, go for the extra shake!).
- Rich Creamy Goodness: This is full-on comfort food. The homemade Alfredo is silky, cheesy, and hugs every noodle and piece of chicken just right. You feel like you’re treating yourself (because you are).
- Veggie Power: Broccoli soaks up all that saucy love and adds a fresh green crunch. Feels oddly virtuous for such a decadent dish—don’t you love when that happens?
- Weeknight Friendly: Truly doable. You’re talking two pans, no fancy steps, fast cleanup—and reheats for tomorrow’s lunch like it was made for it.
- Loads of Ways to Make It Yours: Amp up the spice. Try new veggies. Switch up the protein. Different noodles? Why not. It’s a no-rules kind of recipe—play with it!
Key Ingredients
Chicken Breasts: I usually grab boneless, skinless breasts—they cook up fast, stay lean, and take on the Cajun flavors beautifully. If you like richer and juicier bites, thighs work wonders too. I’ve even made this once with leftover roast chicken, and it was still delicious. (No chicken? Try shrimp. Seriously.)
Cajun Seasoning: Don’t hold back! Cajun blends bring that smoky paprika, a zing of garlic, a touch of cayenne, and herbs like oregano and thyme. You can buy your favorite pre-mixed bottle, or make your own if you’re feeling extra. But whatever you do, be generous—this is the soul of the dish.
Penne Pasta: Penne is perfect for catching every drop of sauce and those chicken and broccoli bits. Fusili, rigatoni, bowties… they’re all fair game. I’ve even done this with gluten-free and whole wheat pastas—just use what your family will eat.
Broccoli: I go for fresh broccoli when I have it, but frozen works surprisingly well too (especially on the fly). Chop into bite-sized florets—don’t overcook! (Unless you, like my husband, enjoy broccoli on the “extra-tender” side—we can agree to disagree.)
Heavy Whipping Cream: This is what makes the Alfredo sauce sing. There’s just no substitute for the velvetty, rich result you get—even though half-and-half works if you want it a little lighter. It won’t be quite as dreamy, but it still does the trick.
Parmesan Cheese: Please splurge on a block of real Parm and grate it yourself if you can. It makes a world of difference in flavor and texture compared to those pre-shredded bags (which can get kinda gritty and don’t melt right).
White Cooking Wine: A little splash creates brightness and helps loosen up all those delicious brown bits in the skillet. Don’t like wine or just don’t have it handy? A squeeze of fresh lemon does the job too.
Garlic & Butter: The foundation of every delicious pasta sauce. Sautéed garlic in butter is what brings people wandering into your kitchen with “what are you making?” in their eyes.
Heads up: Complete ingredient measurements are listed in the recipe card at the bottom of this post.
Instructions
Step 1: Cook the Chicken
Heat a little olive oil in your favorite big skillet over medium-high. While that’s warming, season those chicken breasts with Cajun spice, salt, and pepper on both sides—don’t be shy. I like to pat the spice in a bit to really get it sticking. Sear the chicken about 4–6 minutes per side, until you’ve got that gorgeous golden-brown crust. And yes, go ahead and sneak a piece while slicing—it’s chef’s privilege! Transfer to a cutting board to rest, then slice into bite-size pieces.
Step 2: Cook the Pasta
While your chicken’s sizzling away, get a big pot of water going. Salt it generously—like the ocean! This makes a bigger difference than you think. Boil pasta just to al dente (boo to mushy noodles), and remember to save about ½ cup of the starchy pasta water before you drain. It’s pasta magic for adjusting your sauce later. Drain and set aside.
Step 3: Steam the Broccoli
Pop broccoli florets in a steamer basket over simmering water. Steaming keeps them a lovely bright green and tender-crisp—usually around 5–7 minutes. Watch them so they don’t cross the line into soggy. (If you’re pressed for time, you can microwave them—just add a splash of water and cover. Works like a charm.) Set aside.
Step 4: Make the Alfredo Sauce
Without even washing that chicken skillet (all those browned bits = best flavor), add a generous knob of butter and melt over medium heat. Toss in your minced garlic and give it about 30 seconds—just until fragrant. Pour in the wine to deglaze, scraping up anything stuck on the bottom, and let it bubble for about a minute until mostly reduced. Lower the heat and pour in cream. Simmer gently for 3–5 minutes, stirring, until it thickens a bit. Take it off the heat and stir in your Parm. Salt and pepper to taste, and be sure to sneak a spoonful—it’s thick, glossy, and tastes like pure comfort.
Step 5: Combine Everything
Now the best part—everybody in the pool! In a big bowl (or back in that pasta pot), toss together your cooked pasta, steamed broccoli, and sliced chicken. Pour over the Alfredo sauce and mix well, adding a little reserved pasta water if it seems too thick. Give it a toss until everything’s silky and coated. Try not to eat straight from the bowl (no judgment if you do—it’s a thing here too).
Step 6: Serve It Up
Spoon onto plates and (if you’re like us) top with a rain of extra Parmesan. Add a sprinkle of parsley if you’re feeling fancy. First bites usually come with a happy sigh—see if your family isn’t the same. By the time you look up, someone will be racing for seconds. No shame in serving straight out of the pot, either. It’s that kind of cozy meal.
Serving Suggestions
I’m completely on Team Garlic Bread with this dish. Something about sopping up all that saucy goodness—just heaven. Add a super simple green salad with a tart vinaigrette or maybe a Caesar for a little crunch and freshness. If you want to really make it an “occasion” dinner, pour everyone a chilled glass of white wine (my favorite with this is a not-too-buttery Chardonnay). Trust me, it just works.
Variations
- Love it Hot? Crank up the Cajun, throw in a pinch of cayenne, or hit it with a few dashes of your favorite hot sauce at the end. Get spicy!
- Low-Carb Twist: Ditch the pasta and swap in zucchini noodles or spaghetti squash. Still so creamy and satisfying—the Cajun chicken and Alfredo make it feel indulgent no matter what.
- Veggie Lovers: Toss in whatever’s languishing in your crisper. Mushrooms, bell peppers, even spinach works well here—just give things a quick sauté with the chicken first so they’re tender.
- Protein Swap: Shrimp is divine. Or try andouille sausage for a little smoky, Louisiana vibe. Want to go meatless? Double up on broccoli and maybe add peas, then be a little extra with the Parm.
Storage and Meal Prep
If you’re lucky enough to have leftovers, they’ll keep in the fridge in an airtight container for up to three days. To reheat, I pour in a splash of milk or cream and warm gently on the stovetop, stirring often to keep it luscious. Microwave works too, but go with short bursts and stir in between so things stay creamy instead of clumpy (I know you know what I mean). Fair warning: Alfredo doesn’t freeze so well—it can split and turn grainy. Not that we ever get to find out… my family wipes this dish out every time.
Conclusion
Cajun Chicken and Broccoli Alfredo is one of those dinners that turns any old weeknight into something worth lingering over. It’s velvety, a little exciting, and somehow always feels “special,” even though it comes from basic pantry and fridge staples. I hope it brings your family just as much joy (and maybe a couple of dinnertime laughs!) as it brings ours. If you give this recipe a try, be sure to let me know how it goes—or tell me your favorite twist. Questions, stories, a report on who fought for the last cheesy noodle? Leave a comment below—hearing from you is honestly the best part of sharing these recipes. Happy cooking…and if you do end up with leftovers, maybe save me a bite?
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!
