Ah, now we’re talking food! 😋 Here’s a detailed overview of Cajun Chicken Alfredo with Broccoli and how to make it:
Ingredients (serves 4)
- 2 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil or butter
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper (adjust to taste)
- 8 oz fettuccine or your favorite pasta
- Optional: red pepper flakes for extra spice
Instructions
- Prep the Chicken:
- Pound chicken breasts to an even thickness (about 1 inch).
- Rub evenly with Cajun seasoning.
- Cook the Chicken:
- Heat olive oil or butter in a large skillet over medium-high heat.
- Cook chicken 5–6 minutes per side, until internal temp reaches 165°F (75°C).
- Remove chicken and set aside.
- Cook the Pasta & Broccoli:
- Boil pasta according to package directions.
- Add broccoli florets to the boiling pasta for the last 2–3 minutes. Drain both and set aside.
- Make the Alfredo Sauce:
- In the same skillet, add minced garlic and sauté 30–60 seconds.
- Lower heat, pour in heavy cream, and bring to a gentle simmer.
- Stir in Parmesan cheese and black pepper until creamy and smooth.
- Combine:
- Slice chicken into strips.
- Toss pasta and broccoli in the Alfredo sauce.
- Top with sliced Cajun chicken.
- Serve:
- Garnish with extra Parmesan or parsley if desired.
💡 Tips for extra flavor:
- Use smoked paprika in the Cajun rub for a smoky depth.
- Let the chicken rest for 5 minutes after cooking so it stays juicy.
- For a lighter version, substitute half-and-half for heavy cream.
If you want, I can also give a quick 20-minute one-pan version that’s just as creamy and flavorful but faster to make. It’s a real lifesaver on busy nights.
Do you want me to do that?
