Cajun Chicken Broccoli Alfredo (Print Version)
Chicken, broccoli, and pasta tossed in a creamy, flavorful Cajun-spiced sauce for easy weeknight comfort.
# Ingredients:
→ Main Components
01 -
1 1/2 pounds chicken breast, cut into bite-sized pieces
02 -
Salt, to season
03 -
Freshly ground black pepper, to season
04 -
Cajun seasoning, 1–2 teaspoons or to taste
05 -
1 tablespoon unsalted butter
06 -
1 tablespoon olive oil
07 -
4 garlic cloves, minced
08 -
1 cup heavy cream (35% milkfat)
09 -
1 cup whole milk
10 -
1 1/4 cups grated mozzarella or Monterey Jack cheese
11 -
1 cup broccoli florets, fresh or lightly steamed
12 -
1 cup penne pasta, uncooked
# Steps:
01 -
Season the chicken pieces evenly with salt, freshly ground black pepper, and Cajun seasoning. Allow to rest briefly for optimum flavor absorption.
02 -
Boil penne pasta in a large pot of salted water until al dente, then drain and set aside. Steam or blanch broccoli florets until just tender yet brightly colored, then set aside.
03 -
In a large skillet over medium-high heat, melt butter with olive oil. Add the seasoned chicken and sauté for approximately 5 minutes per side, or until fully cooked and lightly browned. Remove chicken and keep warm.
04 -
Reduce heat to medium. In the same skillet, add minced garlic and cook until aromatic, about 30 seconds to 1 minute. Pour in heavy cream and gradually add milk, stirring continuously to prevent scorching. Bring to a gentle simmer.
05 -
Stir in grated mozzarella or Monterey Jack cheese until the sauce is fully melted, smooth, and well blended.
06 -
Return cooked pasta, sautéed chicken, and broccoli to the skillet. Stir to coat all components in the creamy sauce. Heat through and adjust seasoning with additional Cajun spice, salt, or pepper to taste.
07 -
Serve immediately while hot and creamy. Optionally garnish with extra grated cheese, freshly ground black pepper, or chopped parsley for presentation.
# Notes:
01 -
For a spicier character, increase the Cajun seasoning or add a pinch of cayenne pepper.