Cajun Chicken and Broccoli Alfredo Recipe

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Cajun Chicken and Broccoli Alfredo Recipe
This Cajun Chicken and Broccoli Alfredo is a creamy, spicy twist on a beloved classic. It combines tender, seasoned chicken, crisp-tender broccoli, and perfectly cooked pasta, all enveloped in a rich, cheesy Alfredo sauce. A weeknight comfort meal that’s both satisfying and easy to make.

Why You’ll Love This Recipe

Flavor-Packed: The Cajun seasoning gives this Alfredo a bold kick that elevates the creamy sauce.
Well-Balanced: Creamy, cheesy, and just enough spice — with a healthy boost from broccoli.
Quick and Easy: A hearty, one-pan meal you can get on the table in under an hour.
Restaurant Quality at Home: It tastes just as rich and satisfying as any pasta dish you’d find at your favorite bistro.

Key Ingredients

Chicken Breast (1½ lbs): Lean, tender protein that takes on seasoning beautifully.
Broccoli (1 cup): Lightens up the dish while adding texture and nutrients.
Penne Pasta (1 cup): Ideal shape for holding the creamy Alfredo sauce.
Heavy Cream (1 cup 35%): Adds richness and body to the sauce.
Milk (1 cup): Balances out the cream for a smooth texture.
Mozzarella or Monterey Jack Cheese (1¼ cups): Melts into a silky, gooey Alfredo sauce.
Garlic (4 cloves): Essential for that aromatic depth.
Butter & Olive Oil: Helps sear the chicken and build flavor in the sauce.
Salt & Fresh Cracked Pepper: To season each layer of the dish.

Expert Tips

Use Cajun Seasoning: If you’d like more spice, coat the chicken breasts with Cajun seasoning before cooking.
Don’t Overcook the Chicken: Sear until golden and juicy; it’ll finish cooking in the sauce if needed.
Freshly Grated Cheese Works Best: It melts more smoothly than pre-shredded cheese.
Use the Same Pot: Cook your chicken, broccoli, and sauce in the same pot to build layers of flavor and save on dishes.

Ingredients:**

  • 1 cup broccoli (fresh or frozen)
  • 1 cup penne pasta
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 1/2 lb chicken breast
  • 4 cloves garlic, minced
  • 1 cup 35% cream (heavy cream)
  • 1 cup milk
  • 1 1/4 cups grated mozzarella or Monterey Jack cheese
  • Salt and freshly ground pepper, to taste

Instructions:

Step 1: Prep the Ingredients

  1. Season the chicken: Sprinkle the chicken breasts with salt and pepper. Set aside.
  2. Cook the broccoli: Steam the broccoli (use a double boiler or steam it in a pot with a little water). Once tender, remove from heat and set aside.
  3. Cook the pasta: Cook the penne pasta in boiling water according to the package instructions until al dente. Drain and set aside.

Step 2: Cook the Chicken

  1. Heat olive oil and butter in a large pot or skillet over medium-high heat.
  2. Sauté the chicken breasts for about 5 minutes on each side, until golden brown and cooked through.
  3. Remove the chicken from the pot, let it cool slightly, and then slice it into thin pieces.

Step 3: Make the Alfredo Sauce

  1. Sauté garlic: In the same pot, add the minced garlic and cook with the chicken juices for about 30 seconds, until fragrant.
  2. Add cream and milk: Reduce the heat to medium-low and add the heavy cream and milk. Bring to a simmer, stirring constantly to combine.
  3. Add cheese: Slowly add the grated mozzarella or Monterey Jack cheese. Stir until the cheese is melted and the sauce becomes creamy and smooth.

Step 4: Combine Everything

  1. Add the cooked penne pasta and broccoli to the sauce. Stir until well coated.
  2. Season to taste: Season with salt and pepper to taste.
  3. Add chicken: Return the sliced chicken to the pot and mix it in with the pasta and sauce.

Step 5: Serve

  • Serve the Cajun Chicken and Broccoli Alfredo hot, garnished with extra cheese or parsley if desired.

Important Notes When Making This Recipe

Cook Pasta Al Dente: It will continue to soften slightly in the hot Alfredo sauce.
Avoid Boiling the Sauce: Once the cream is added, keep the heat low to prevent separation or curdling.
Add Chicken Last: This ensures it stays juicy and doesn’t overcook while the sauce simmers.
Double Boiler for Broccoli: Cooking broccoli in a double boiler or steam basket preserves color and nutrients.

Nutrition Information(Per Serving – Approx. 4 servings)

Calories: 610
Protein: 45g
Fat: 35g
Carbohydrates: 36g
Fiber: 3g
Sugar: 5g
Sodium: 620mg

Frequently Asked Questions

Can I use frozen broccoli?
Yes, but steam it briefly and drain well before adding it to the sauce to avoid watering it down.

Can I substitute the cream?
You can use half-and-half or whole milk, but the sauce will be slightly less rich.

Is Cajun seasoning necessary?
It’s optional, but highly recommended for a flavorful kick. You can make your own with paprika, garlic powder, cayenne, and thyme.

Can I use another type of cheese?
Absolutely! Try Parmesan for a sharper flavor or use a mix of cheeses for complexity.

Can I make this ahead?
It’s best fresh, but you can make it up to a day in advance and reheat gently on the stovetop with a splash of milk or cream.

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