I am a big fan of Pasta Alfredo, thus, my newest obsession – is Cajun Chicken and Broccoli Alfredo. This is a complete version with broccoli, chicken, and pasta. A perfectly creamy pasta Alfredo with a twist that you can easily make in a snap!
INGREDIENTS
2 tbsp olive oil
2 tbsp butter
1 lb penne pasta
1 lb chicken breast cutlets
2 c. broccoli florets
3 cloves garlic, minced
2 c. heavy cream
1/2 c. dry white wine such as Chardonnay
8 oz. Parmesan cheese, shredded, plus more for garnish
salt and freshly ground black pepper
2–3 tbsp Cajun Seasoning – adjust according to taste
How to make Cajun Chicken And Broccoli Alfredo
Step 1: Prepare the oven. Preheat it to 200 degrees F.
Step 2: Bring 4 quarts of water with 1 tbsp salt to a boil in a large pot. Add the pasta and cook for about 9 minutes until al dente. Drain when done, reserving the pasta water.
Step 3: In the same pot with the pasta water, add the broccoli and blanch for about 1 to 2 minutes or until just tender and bright green. Quickly drain the broccoli and place them into a bowl of ice water.
Step 4: Generously sprinkle all sides of the chicken with Cajun Seasoning.
Step 5: Heat the oil in a large skillet. Once the oil is shimmering, add the chicken to the skillet in a single layer. Cook for about 5 minutes per side until the internal temperature of the chicken reaches about 165 degrees F, flipping once.
Step 6: Using foil, tent a clean baking sheet or oven-safe plate. Then, put it in the oven to keep warm.
Step 7: Transfer the cooked chicken to the baking sheet and in the oven to keep them warm.
Step 8: Melt the butter in the same skillet over medium-high heat. Once the butter is foaming, add the garlic and cook for about 30 seconds until aromatic. Stir in the wine and deglaze the pan. Let it simmer for about 2 minutes or until the sauce has reduced by half. Then, add the cream, stir, and simmer for another 2 minutes until the mixture has slightly thickened. Next, add the Parmesan cheese and stir well. To taste, season with salt and pepper.
Step 9: Add the pasta to the skillet and gently toss to coat.
Step 10: In a serving bowl, place the pasta and top with broccoli and chicken. Serve right away garnished with extra Parmesan cheese. Enjoy!
NOTES:
You can use fettuccini, fusilli, farfalle, cavatappi, or rigatoni in place of penne. Simply follow the cooking directions on the packaging.
If using chicken breasts, slice them in half and make them have a similar thickness.
In an airtight container, keep any leftovers and store them in the fridge for up to 4 days.
Freezing this dish is not recommended.
You can double the sauce if you prefer extra saucy Alfredo.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 lb penne pasta
- 1 lb chicken breast cutlets
- 2 c. broccoli florets
- 3 cloves garlic, minced
- 2 c. heavy cream
- 1/2 c. dry white wine such as Chardonnay
- 8 oz. Parmesan cheese, shredded, plus more for garnish
- salt and freshly ground black pepper
- 2–3 tbsp Cajun Seasoning – adjust according to taste
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees F.
Step 2: Bring 4 quarts of water with 1 tbsp salt to a boil in a large pot. Add the pasta and cook for about 9 minutes until al dente. Drain when done, reserving the pasta water.
Step 3: In the same pot with the pasta water, add the broccoli and blanch for about 1 to 2 minutes or until just tender and bright green. Quickly drain the broccoli and place them into a bowl of ice water.
Step 4: Generously sprinkle all sides of the chicken with Cajun Seasoning.
Step 5: Heat the oil in a large skillet. Once the oil is shimmering, add the chicken to the skillet in a single layer. Cook for about 5 minutes per side until the internal temperature of the chicken reaches about 165 degrees F, flipping once.
Step 6: Using foil, tent a clean baking sheet or oven-safe plate. Then, put it in the oven to keep warm.
Step 7: Transfer the cooked chicken to the baking sheet and in the oven to keep them warm.
Step 8: Melt the butter in the same skillet over medium-high heat. Once the butter is foaming, add the garlic and cook for about 30 seconds until aromatic. Stir in the wine and deglaze the pan. Let it simmer for about 2 minutes or until the sauce has reduced by half. Then, add the cream, stir, and simmer for another 2 minutes until the mixture has slightly thickened. Next, add the Parmesan cheese and stir well. To taste, season with salt and pepper.
Step 9: Add the pasta to the skillet and gently toss to coat.
Step 10: In a serving bowl, place the pasta and top with broccoli and chicken. Serve right away garnished with extra Parmesan cheese. Enjoy!
Notes
You can use fettuccini, fusilli, farfalle, cavatappi, or rigatoni in place of penne. Simply follow the cooking directions on the packaging. If using chicken breasts, slice them in half and make them have a similar thickness. In an airtight container, keep any leftovers and store them in the fridge for up to 4 days. Freezing this dish is not recommended. You can double the sauce if you prefer extra saucy Alfredo.
