Description
A creamy, spicy Cajun Chicken Alfredo with Broccoli that combines tender Cajun-seasoned chicken, fettuccine pasta, and crisp broccoli in a rich Alfredo sauce. Perfect for weeknight dinners or a restaurant-style meal at home.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 8 ounces fettuccine or penne pasta
- 2 cups broccoli florets (fresh or frozen)
- Optional: chopped parsley, crushed red pepper flakes, lemon zest
Instructions
- Season chicken with Cajun seasoning and cook in olive oil until golden and fully cooked. Slice and set aside.
- Cook pasta until al dente; reserve a small amount of pasta water before draining.
- Steam or blanch broccoli until tender-crisp.
- In the same pan, melt butter, sauté garlic, add cream, then Parmesan until smooth.
- Combine pasta, chicken, and broccoli in the sauce; toss and adjust consistency with reserved pasta water.
- Garnish with parsley, Parmesan, and crushed red pepper flakes before serving.
Notes
- Adjust Cajun seasoning to control spice level.
- Substitute chicken with shrimp, sausage, or tofu for variations.
- For a lighter version, use half-and-half or Greek yogurt instead of heavy cream.
- Store leftovers in airtight containers; reheat gently with a splash of milk to maintain creaminess.
Nutrition
- Serving Size: 1 plate
- Calories: 580kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg