If you started making Cajun Chicken Alfredo for everyone in your neighborhood, you’d probably put every restaurant in the area out of business.
This is one of those recipes that fills you soul with love and cheese. It’s warm and creamy and cheesy and just so very delicious.
In fact, on my “days off” when I cook for fun with no regard to where the light in my living room is, I make this. I made it yesterday for my in-laws while 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 something by Emeril Lagasse at the grocery store, but my version is easy to make and uses all basic spices (nothing outrageous). You probably have all the spices on hand already.
Depending on how much spice you use, the chicken may look “blackened.” It’s likely not burnt… just blackened. It tastes great.
While most restaurants have a version of Cajun Chicken Alfredo on their menu, they tend to garnish it with tomatoes. Tomatoes are pretty, but I know a lot of people who don’t like tomatoes.
Broccoli, however, is somehow a more 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.
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