Savory Cajun chicken broccoli Alfredo

Cajun chicken broccoli Alfredo brings together spicy, juicy chicken breast with tender broccoli and penne pasta all smothered in a rich creamy cheese sauce. The flavor comes alive with fresh garlic, heavy cream, and mozzarella while the Cajun seasoning adds a gentle heat and Southern kick. This dish comes together quickly in one pan, making it ideal for those weeknights when you want something both comforting and a bit exciting. Toss the components until the sauce hugs every bite and finish with extra cheese or black pepper to complete this hearty meal.

I first tried adding Cajun seasoning to Alfredo sauce on a whim and my family was hooked immediately. Now it's a regular request when we want something that feels both familiar and a little adventurous.

Ingredients

• Boneless chicken breast: Choose firm plump pieces and slice evenly so they cook at the same pace
• Pasta: Penne or any short pasta that holds sauce well giving a nice bite to every forkful
• Broccoli florets: Fresh broccoli adds crunch and color steam lightly for brightness while keeping a bit of snap
• Cajun seasoning: This blend brings the bold smoky heat with notes of paprika garlic and cayenne so pick a quality mix you love
• Heavy cream and milk: Full fat cream is best for richness while whole milk balances for a silky sauce
• Grated mozzarella or Monterey Jack cheese: Freshly grated cheese melts smoothly and makes the sauce creamy and velvety
• Butter and olive oil: Combining these creates richness and a lovely base flavor when cooking the chicken
• Fresh garlic: Freshly minced adds depth so do not substitute with powders for best flavor
• Salt and freshly ground black pepper: Seasoning layers flavor so add during different stages for maximum impact

Instructions

Season the Chicken:

Pat the chicken dry with paper towels then season generously with salt pepper and Cajun seasoning. Let it rest for a couple of minutes to allow the spices to coat the meat well and start infusing flavor.

Boil the Pasta and Prepare the Broccoli:

Bring a large pot of salted water to a vigorous boil and cook the pasta until it is just al dente so it retains a slight bite when baked or mixed later. Drain and set aside. Then lightly steam or blanch the broccoli florets just until they turn bright green and are crisp tender. Drain and set aside.

Sauté the Chicken:

Heat the butter and olive oil together in a wide skillet over medium high heat. Add the chicken pieces in a single layer without crowding. Cook for about five minutes on each side without too much stirring until they develop a golden crust and are cooked through. Remove the chicken from the pan and place on a plate to avoid overcooking.

Start the Alfredo Sauce:

Lower the heat to medium and add the minced garlic to the same skillet. Stir constantly for about one minute until fragrant but be careful not to let it brown as that changes the flavor.

Blend in Cream and Milk:

Slowly pour in the heavy cream scraping up any browned bits from the bottom of the pan for extra flavor then add the milk gradually stirring often to keep the sauce smooth and prevent scorching.

Add the Cheese:

When the cream mixture is warm and almost simmering scatter in the grated cheese and stir slowly until it melts completely creating a thick and velvety sauce.

Mix Everything Together:

Return the cooked pasta chicken and broccoli to the pan. Gently toss to coat each piece thoroughly in the sauce. Taste and adjust seasoning by adding more Cajun seasoning or salt if desired.

Serve Fresh and Hot:

Dish out immediately while the sauce is creamy and luscious. Garnish with a sprinkle of extra cheese black pepper or chopped fresh parsley for a finishing touch.

I love watching my kids sneak bites right from the pan while the cheese is still stretchy. This rich creamy sauce is my secret weapon for convincing everyone to eat broccoli without a single grumble.

Storage Tips

Store any leftovers in an airtight container in the fridge and consume within three days. When reheating, add a splash of milk or cream and warm gently over low heat to restore the creamy texture without the sauce breaking. This dish does not freeze well because the sauce may separate when thawed.

Ingredient Substitutions

Chicken breasts can be swapped with turkey breast or boneless thighs for a deeper meat flavor. For a vegetarian version boost the broccoli amount and add sautéed mushrooms or bell peppers. To make it lighter try half and half instead of heavy cream and use part skim mozzarella or Monterey Jack.

Serving Suggestions

Serve with a crisp green salad and warm garlic bread for a full meal. On special occasions sprinkle with shredded parmesan and fresh chopped parsley. Roasted cherry tomatoes make a sweet tangy topping addition.

This Cajun chicken broccoli Alfredo is a quick comforting weeknight meal that never disappoints. Serve it fresh and hot for the best creamy texture.

FAQs About This Recipe

→ Can pre-cooked chicken be used?

Yes, sliced or shredded pre-cooked chicken can be gently warmed in the sauce along with the pasta and broccoli.

→ How to keep broccoli bright green?

Steam or blanch broccoli until just tender, then rinse quickly with cold water to maintain vibrant color.

→ How to increase spiciness?

Add more Cajun seasoning or sprinkle red pepper flakes during cooking for extra heat.

→ What cheeses work well in the sauce?

Monterey Jack, Parmesan, or a mix of mozzarella and sharp cheddar melt smoothly and enhance flavor.

→ Can other pasta shapes be used?

Yes, short pastas like rotini, fusilli, or fettuccine also hold the creamy sauce nicely.