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🍝 Cajun Chicken Alfredo with Broccoli

by Marlecia Nicole – October 02, 2021

Recharge your weeknight dinner menu! Chicken Alfredo with a Cajun twist and plenty of broccoli and Wisconsin parmesan is hearty, delicious, and always popular with the family! This Cajun Chicken Alfredo is one of those universal restaurant recipes that everyone loves.

🥣 Cajun Chicken Alfredo with Broccoli Recipe

Ingredients

• Salt

• 1 pound penne or other small pasta

• 2 cups broccoli florets

• 1 pound boneless, skinless chicken breast cutlets

• 2-3 tablespoons Cajun seasoning (see notes below)

• 2 tablespoons olive oil

• 2 tablespoons butter

• 3 cloves garlic, minced

• $1/2$ cup dry white wine

• 2 cups heavy cream

• 2 cups (8 ounces) Wisconsin parmesan cheese, shredded

• Salt and pepper

Instructions

Preparation & Cooking

1. Prep Oven and Pasta: Heat oven to 200∘F. In a large pot, bring 4 quarts salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain pasta, reserving cooking water. Set pasta aside.

2. Blanch Broccoli: Return the reserved cooking water to a boil. Add broccoli; boil until just tender and bright green, about 2 minutes. Plunge immediately into a bowl of ice water. Drain and set aside.

3. Season Chicken: Meanwhile, sprinkle both sides of the chicken generously with Cajun seasoning.

4. Sauté Chicken: In a large skillet, heat oil until shimmering. Arrange chicken in a single layer and sauté, flipping once, until the temperature on an internal thermometer reaches 155∘F, about 5 minutes per side. Remove from skillet, cover with foil and transfer to the oven to keep warm.

5. Sauté Garlic: Wipe the skillet with a paper towel and return to the stove. Over medium-high heat, melt the butter and heat until foaming. Stir in the minced garlic; sauté until fragrant, about 30 seconds.

6. Reduce Wine: Whisk in the wine; bring to a simmer. Simmer until the sauce has reduced by half, about 2 minutes.

7. Make Sauce: Whisk in the heavy cream; simmer until slightly thickened, about 2 minutes. Fold in the shredded parmesan cheese. Season with salt and pepper.

Assembly & Serving

8. Combine: Add the reserved pasta to the skillet and toss gently to coat. Arrange the blanched broccoli over the pasta.

9. Serve: Top the pasta and broccoli with the sliced chicken and garnish with additional parmesan cheese. Serve immediately.

📝 Recipe Notes

Homemade Cajun Seasoning

To make your own Cajun Seasoning: Combine 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 tablespoon paprika, 1 tablespoon salt, $1/2$ tablespoon black pepper, $1/2$ tablespoon cayenne pepper, $1/2$ tablespoon dried thyme and $1/2$ tablespoon onion powder.

Getting a Head Start (Prep Ahead)

• Pasta: The pasta can be cooked in advance, refrigerated, and refreshed in hot water just before serving.

• Broccoli: The broccoli can be blanched and shocked in ice water in advance; simply store it in the refrigerator in cold water.

• Cajun Seasoning: The Cajun seasoning can be made anytime.