Cajun Chicken and Broccoli Alfredo is a bold and creamy twist on the classic Alfredo pasta.
This dish combines tender, Cajun-spiced chicken, crisp-tender broccoli, and a velvety parmesan cream sauce, all tossed with perfectly cooked pasta.
The rich flavors of garlic, butter, and a touch of white wine elevate the sauce, making it a comforting yet exciting meal.
Whether you’re looking for a restaurant-quality dinner at home or a new way to spice up pasta night, this recipe is sure to impress!
Ingredients
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
How To Make Cajun Chicken And Broccoli Alfredo
Heat oven to 200°F. In large pot, bring 4 quarts salted water to boil.
Add pasta and cook until al dente, about 9 minutes.
Drain pasta, reserving cooking water. Set pasta aside.
Return cooking water to boil.
Add broccoli; boil until just tender and bright green, about 2 minutes.
Plunge immediately into bowl of ice water. Drain and set aside.
Meanwhile, sprinkle both sides of chicken generously with Cajun seasoning.
In large skillet, heat oil until shimmering.
Arrange chicken in single layer and sauté, flipping once, until temperature on internal thermometer reaches 155°F, about 5 minutes per side.
Remove from skillet, cover with foil and transfer to oven to keep warm.
Wipe skillet with paper towel and return to stove. Over medium-high heat, melt butter and heat until foaming.
Stir in garlic; sauté until fragrant, about 30 seconds.
Whisk in wine; bring to simmer. Simmer until sauce has reduced by half, about 2 minutes.
Whisk in cream; simmer until slightly thickened, about 2 minutes.
Fold in parmesan cheese. Season with salt and pepper.
Add reserved pasta to skillet and toss gently to coat.
Arrange broccoli over pasta; top with chicken and garnish with additional parmesan cheese. Serve immediately.
To store Cajun Chicken and Broccoli Alfredo, let it cool completely before transferring it to an airtight container.
Keep it in the refrigerator for up to 3 days. For best results, store the pasta, chicken, and sauce together, but if possible, keep the broccoli separate to prevent it from becoming too soft.
When reheating, warm it gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce.
If using a microwave, heat in short intervals, stirring in between to maintain the creamy texture.
Freezing is not recommended, as the sauce may separate and the broccoli can become mushy.
For a twist on Cajun Chicken and Broccoli Alfredo, try using shrimp instead of chicken for a seafood version or swap out the broccoli for asparagus or spinach for a different veggie option.
If you prefer a lighter sauce, substitute half-and-half for the heavy cream or use a combination of cream and chicken broth.
To make it even spicier, add extra Cajun seasoning or a pinch of red pepper flakes.
For a smokier depth of flavor, mix in a bit of smoked paprika.
When cooking the chicken, be careful not to overcook it, as it can become dry—using a meat thermometer ensures perfectly juicy results.
Finally, for the smoothest sauce, shred your own parmesan instead of using pre-shredded cheese, which often contains anti-caking agents that can affect the texture.
The nutritional content of Cajun Chicken and Broccoli Alfredo can vary depending on portion sizes and ingredient choices.
On average, a serving contains approximately 600-800 calories, with a good balance of protein from the chicken, healthy fats from the olive oil and cream, and carbohydrates from the pasta.
The dish is also rich in calcium from the parmesan cheese and provides fiber and vitamins from the broccoli.
However, it is relatively high in saturated fat and sodium, especially if using store-bought Cajun seasoning.
To make it lighter, consider using half-and-half instead of heavy cream, reducing the cheese, or opting for whole wheat pasta.
For those watching sodium intake, making a homemade Cajun spice blend allows for better control over salt levels.