Cajun Chicken And Broccoli Alfredo

Cajun Chicken & Broccoli Alfredo

Ingredients

For the Chicken

• 2 boneless skinless chicken breasts, sliced
• 1 tbsp olive oil
• 1½ tbsp Cajun seasoning
• Salt and black pepper, to taste

For the Pasta

• 12 oz fettuccine or penne pasta
• 2 cups broccoli florets

Alfredo Sauce

• 2 tbsp butter
• 4 garlic cloves, minced
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• ½ tsp paprika
• ¼ tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste

Instructions

1. Cook Pasta & Broccoli

• Boil pasta in salted water.
• During the last 2–3 minutes, add broccoli florets to the same pot.
• Reserve ½ cup pasta water, then drain.

2. Cook the Chicken

• Toss chicken with Cajun seasoning, salt, and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Cook chicken 4–5 minutes per side until golden and fully cooked.
• Remove and set aside.

3. Make Alfredo Sauce

• In the same skillet, melt butter.
• Add garlic and sauté 30 seconds.
• Pour in heavy cream and simmer for 2 minutes.
• Stir in Parmesan cheese, paprika, and red pepper flakes.
• Mix until smooth and creamy.

4. Combine

• Add pasta and broccoli to the sauce.
• Toss until coated, adding pasta water if needed.
• Return chicken to skillet and mix gently.

5. Serve

• Garnish with extra Parmesan and parsley.
• Serve hot with garlic bread if desired.

Optional Add-Ins

• Mushrooms
• Spinach
• Sun-dried tomatoes
• Crispy bacon

Tips

• Freshly grated Parmesan melts best.
• Adjust Cajun seasoning for more or less heat.
• Blackened chicken adds even deeper flavor.