Cajun chicken broccoli Alfredo (Printer-Friendly)
A hearty blend of juicy chicken, crisp broccoli, and creamy cheese sauce with Cajun spice.
# What You’ll Need:
→ Protein
01 -
2 boneless chicken breasts, sliced into even pieces
→ Pasta
02 -
8 ounces penne pasta
→ Vegetables
03 -
2 cups fresh broccoli florets
→ Dairy
04 -
1 cup heavy cream
05 -
1/2 cup whole milk
06 -
1 cup shredded mozzarella cheese
07 -
2 tablespoons unsalted butter
→ Seasonings & Oils
08 -
2 tablespoons olive oil
09 -
2 teaspoons Cajun seasoning
10 -
3 cloves garlic, minced
11 -
1 teaspoon salt
12 -
1/2 teaspoon freshly ground black pepper
# Steps to Make This:
01 -
Pat chicken dry and season evenly with salt, black pepper, and Cajun seasoning. Allow to rest for 2 minutes to let the spices adhere.
02 -
Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 11 minutes. During last 3 minutes, blanch broccoli florets. Drain both and set aside.
03 -
Heat butter and olive oil over medium-high heat in a large skillet. Add chicken in a single layer and cook 5 minutes per side until golden and cooked through. Remove from pan and set aside.
04 -
Reduce heat to medium and add minced garlic to skillet. Stir constantly for 1 minute until fragrant without browning.
05 -
Pour in heavy cream, scraping up browned bits. Slowly add whole milk while stirring continuously to maintain smooth texture.
06 -
As the cream mixture approaches a simmer, add shredded mozzarella gradually, stirring gently until fully melted and sauce is thickened.
07 -
Return cooked pasta, chicken, and broccoli to sauce. Toss gently to coat all ingredients evenly. Adjust seasoning with additional Cajun seasoning or salt if needed.
08 -
Plate immediately while sauce remains creamy. Optionally garnish with extra shredded cheese, black pepper, or fresh parsley.
# Additional Notes:
01 -
To prevent sauce separation, keep heat moderate when melting cheese and avoid boiling.
02 -
Freshly shredded cheese melts more smoothly than pre-shredded varieties.