Cajun Chicken Alfredo with Broccoli Recipe

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This is one of those recipes that fills your soul with love and cheese. It’s warm, creamy, cheesy, and just so very delicious. On my days off, when I cook for fun without worrying about the lighting in my living room, I make this recipe. I prepared it yesterday for my in-laws while they were in town for Christmas, and I’m making it for my own parents tomorrow.

The chicken is seasoned with Cajun seasoning. You can probably find a blend by Emeril Lagasse at the grocery store, but my version is easy to make and uses basic spices. You likely have all the spices on hand already. Depending on the amount of spice you use, the chicken may look ‘blackened.’ It’s not burnt—just blackened, and it tastes great.

While most restaurants offer a version of Cajun Chicken Alfredo on their menu, they tend to garnish it with tomatoes. Tomatoes are pretty, but I know many people who don’t like them. Broccoli, however, seems to be a universally beloved vegetable, so let’s add broccoli. And, of course, the cheese. Alfredo sauce is made primarily of butter, cream, and cheese. I add garlic and white wine for flavor and a full 8 ounces of shredded Wisconsin parmesan cheese for creaminess and flavor. It’s all very spectacular. So very good. You’re going to love it! It’s great for weeknights, weekends, holidays, and any time you want to feel happy inside.

Why You’ll Love This Recipe

This Cajun Chicken Alfredo with Broccoli is a delightful twist on a classic dish. The spicy Cajun seasoning offers a nice kick that perfectly complements the creamy Alfredo sauce. Plus, the addition of broccoli not only adds a pop of color but also a healthy boost. It’s a perfect meal for any occasion, whether you’re cooking for family or hosting a dinner party.

Kitchen Equipment You’ll Need

• Large pot
• Large skillet
• Colander
• Whisk
• Measuring cups and spoons
• Internal thermometer
• Foil

Ingredients

• Salt
• 1 pound penne or other small pasta
• 2 cups broccoli florets
• 1 pound boneless, skinless chicken breast cutlets
• 2-3 tablespoons Cajun seasoning (see notes)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups heavy cream
• 2 cups (8 ounces) Wisconsin parmesan cheese, shredded
• Salt and pepper

Step-by-Step Instructions

1. Preheat your oven to 200°F. In a large pot, bring 4 quarts of salted water to a boil.
2. Add the pasta and cook until al dente, about 9 minutes. Drain the pasta, reserving the cooking water, and set the pasta aside.
3. Return the cooking water to a boil. Add the broccoli and boil until just tender and bright green, about 2 minutes. Plunge immediately into a bowl of ice water, then drain and set aside.
4. Meanwhile, sprinkle both sides of the chicken generously with Cajun seasoning.
5. In a large skillet, heat the oil until shimmering. Arrange the chicken in a single layer and sauté, flipping once, until the internal temperature reaches 155°F, about 5 minutes per side. Remove from the skillet, cover with foil, and transfer to the oven to keep warm.
6. Wipe the skillet with a paper towel and return to the stove. Over medium-high heat, melt the butter and heat until foaming. Stir in the garlic and sauté until fragrant, about 30 seconds.
7. Whisk in the wine and bring to a simmer. Simmer until the sauce has reduced by half, about 2 minutes.
8. Whisk in the cream and simmer until slightly thickened, about 2 minutes. Fold in the parmesan cheese and season with salt and pepper.
9. Add the reserved pasta to the skillet and toss gently to coat. Arrange the broccoli over the pasta, top with the chicken, and garnish with additional parmesan cheese. Serve immediately.

Tips for Success

• Ensure the chicken is evenly coated with Cajun seasoning for optimal flavor.
• Do not overcook the broccoli; it should remain bright green and slightly crisp.
• Use freshly grated parmesan cheese for the best consistency and taste.

Additional Tips or Variations

To make your own Cajun seasoning, combine 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 tablespoon paprika, 1 tablespoon salt, 1/2 tablespoon black pepper, 1/2 tablespoon cayenne pepper, 1/2 tablespoon dried thyme, and 1/2 tablespoon onion powder.

For a head start, the pasta can be cooked in advance, refrigerated, and refreshed in hot water just before serving. The broccoli can be blanched and shocked in ice water in advance; simply store it in the refrigerator in cold water.

Nutritional Highlights (Per Serving)

Calories, protein, carbohydrates, fat, and fiber content can be included here based on specific dietary needs.

Frequently Asked Questions (FAQ)

Can I use a different type of pasta? Yes, feel free to use any pasta you have on hand; just adjust the cooking time as needed.

What if I don’t have white wine? You can substitute chicken broth or leave it out entirely for a non-alcoholic version.

Can I make this dish vegetarian? Yes, simply omit the chicken and add more vegetables like bell peppers or mushrooms.

Conclusion

This Cajun Chicken Alfredo with Broccoli is a comforting and flavorful dish perfect for any occasion. I invite you to try it out and share your experiences. I’m sure it will become a favorite in your household just as it is in mine. Happy cooking!

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