Creamy Cajun Chicken Alfredo with Broccoli Pasta
Tender Cajun-seasoned chicken, fresh broccoli, and perfectly cooked pasta are tossed in a rich, creamy Alfredo sauce for a comforting dinner the whole family will love!
Ingredients
- 1½ lb (680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons Cajun seasoning
- 2 tablespoons olive oil
- 12 oz (340 g) fettuccine or penne pasta
- 3 cups broccoli florets
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon paprika (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Add the broccoli during the last 3 minutes of cooking. Drain and set aside.
- Season the chicken with salt, black pepper, and Cajun seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
- In the same skillet, melt the butter. Add the garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy. Add paprika and red pepper flakes if desired.
- Return the chicken to the skillet. Add the cooked pasta and broccoli, tossing everything until well coated in the Alfredo sauce.
- Taste and adjust the seasoning with additional salt, pepper, or Cajun seasoning if needed.
- Garnish with fresh parsley and extra Parmesan cheese before serving.
Tips
- Use freshly grated Parmesan for the smoothest, creamiest sauce.
- Add sliced mushrooms or spinach for extra vegetables.
- For more heat, sprinkle in additional Cajun seasoning or red pepper flakes.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6