Tender seasoned chicken with bold Cajun seasoning goes perfectly with crisp broccoli and penne while smothered in a rich, homemade Parmesan Alfredo sauce. This comfort dish marries a creamy and cheesy indulgence with just the right amount of heat and is made for both family dinners during the week and special occasions.
Why You’ll Love This Recipe
Bold Cajun Flavors: The distinctiveness of Cajun flavor just complements all the traditional Alfredo flavors.
Creamy Indulgence: Alfredo sauce is all about creaminess, and here, with the garlic and cheese, it’s just the indulgence you were looking for.
Balanced Nutrition: In true style and form, creamy balance stems from using lean chicken, planty broccoli, and a protein-loaded sauce.
One-Pan and Pasta Pot Simplicity: The lengthy list of ingredients and steps together make sure the recipe is uber easy to make.
Customizable: The spice levels and pasta types alone could be debated-Never mind the other ingredients you might feel like throwing into the pot!
Key Ingredients
Chicken Breasts: Moreover, they are lean and cook up fast and perfect for this meal. The Cajun seasonings provide a great smoky and hot flavor.
Cajun Seasoning: Usually, the spice mix consists of paprika, garlic powder, cayenne, and thyme to impart the strong, hot flavor of the South.
Penne Pasta: Penne’s tubular hull catches the sauce for that perfect burst of flavor in every bite.
Broccoli: The fresh green broccoli florets provide a must-yet crispy texture against the cream fibers of the Alfredo, so try not to forego their fresh green.
Heavy Whipping Cream: This forms his base of the sauce for some fluffiness in your Alfredo.
Parmesan Cheese: A shredded piece of this Parmesan cheese has always told some inspiring stories of its greatness to the sauce. It mingles with all the savory creaminess of the sauce while hatching some salt-packed and nutty notes. Always use fresh cheese for the sauce.
White Cooking Wine: The acidity of the wine shines through and softens the greasiness of the Alfredo sauce while deglazing the pan thereof.
Garlic: Minced garlic warms and deepens the Alfredo with an aromatic and savory appeal.
Butter: For a nice sautéing of garlic, a quality knob of butter adds its richness to the flavors in the sauce.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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 garlic bread fresh from the oven and let the bread soak in the Alfredo sauce.
Light Side: Enjoy with a salad with a few leafy greens topped with Caesar dressing to provide a delightful contrast to the creamy pasta.
Wine Match: Serve with a glass of chilled Chardonnay or Sauvignon Blanc.
Storage and Meal Prep
Refrigerate: Store in airtight containers and consume any leftovers within three days.
Reheat: Reheat slowly, then stir in a simple milk or cream sauce, if you prefer, for creaminess, in the skillet or microwave.
Freeze: It is not suggested to freeze this due to the possibility of the sauce separating; the leftovers are recommended for the best gustatory delight.
Variations
Spicier Alfredo: Add an extra drizzle of Cajun pepper or cayenne to the sauce for a fiery touch.
Low-Carb Option: Replace penne pasta with spaghetti squash or zucchini noodles for a keto low-carb version.
Extra Veggies: Toss in mushrooms, bell peppers, or cherry tomatoes for added color and flavor.
Protein Swap: They use shrimp or andouille sausage in place of chicken for a Cajun twist.
Conclusion
This Cajun Chicken and Broccoli Alfredo is fantastic in its hot and creamy mix of Cajun spice. The recipe may seem fancy but it has been kept as casual as a weeknight dinner. Provided in the list of staple goods and add-on options, it stands the star of your households. Now go get your ingredients and let the cause of Cajun be your magic!
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!
