Cajun Chicken Broccoli Alfredo (Print-Friendly Version)
Creamy Cajun chicken, broccoli, and pasta dish with Parmesan and rich Alfredo sauce for a savory dinner.
# Ingredients You’ll Need:
→ Poultry
01 -
2 boneless, skinless chicken breasts
→ Seasonings
02 -
2 teaspoons Cajun seasoning
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Oils and Fats
05 -
2 tablespoons olive oil
06 -
2 tablespoons unsalted butter
→ Vegetables
07 -
3 cups broccoli florets, fresh or frozen
08 -
3 cloves garlic, minced
→ Dairy
09 -
2 cups heavy cream
10 -
1 1/2 cups grated Parmesan cheese
→ Pasta
11 -
12 ounces fettuccine pasta
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add fettuccine pasta and cook until al dente according to package directions. Drain and set aside.
02 -
Pat chicken breasts dry and rub both sides evenly with Cajun seasoning. In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook 6–7 minutes per side, or until fully cooked and juices run clear. Transfer cooked chicken to a plate, allow to rest for a few minutes, then slice thinly across the grain.
03 -
Meanwhile, in a separate saucepan or steamer basket, cook broccoli florets over simmering water for 4–5 minutes until bright green and just tender but still crisp. Set aside.
04 -
Return skillet to medium heat. Melt butter, add minced garlic, and sauté for 1 minute until fragrant. Pour in heavy cream, stirring well. Bring to a gentle simmer and cook for 4–5 minutes until slightly thickened. Stir in grated Parmesan cheese until the sauce is smooth. Season with salt and black pepper to taste.
05 -
Add drained fettuccine and steamed broccoli to the skillet with Alfredo sauce. Toss gently until all ingredients are well coated and heated through.
06 -
Arrange sliced Cajun chicken on top of the pasta. Gently reheat everything for 2–3 minutes if needed. Garnish with chopped parsley if desired and serve immediately.
# Extra Suggestions:
01 -
For extra flavor, let the chicken rest before slicing to keep it tender and juicy.