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There is something magical about Cajun Chicken Broccoli Alfredo when you crave a creamy pasta dinner with a little heat This recipe draws bold flavor from Cajun spices while tender chicken and crisp broccoli create a hearty bite The first time I put this together was after a long week night craving comfort food with a twist Since then it has become a favorite for when we need something quick yet special
My whole family loves this dish especially because it offers both the richness of Alfredo and the punchy pop of Cajun I often make it as a weeknight treat and it always feels restaurant worthy
Ingredients
- Chicken breast: Look for fresh firm fillets as they cook up tender and juicy
- Salt and black pepper: Classic seasonings that let the Cajun spice stand out
- Butter: Adds richness and blends perfectly with olive oil for sautéing
- Olive oil: Helps the chicken brown for even flavor distribution
- Garlic: Mince fresh cloves for the best aroma and depth
- Heavy cream: Opt for 35 percent cream to create a truly luscious Alfredo texture
- Milk: Balances out the heaviness of cream without sacrificing silkiness
- Mozzarella or Monterey Jack cheese: Choose the freshest block cheese and grate it yourself for smooth melting
- Broccoli florets: Pick bright green heads without yellowing or limp spots for crisp freshness
- Pasta: Penne holds sauce beautifully but any shape you love works
- Cajun seasoning: Use your favorite blend or make your own with smoked paprika cayenne garlic powder and oregano You can control the spice level
Instructions
- Season the Chicken:
- Sprinkle chicken breast pieces generously with salt black pepper and Cajun seasoning Rub well to coat and let it rest for several minutes allowing the spices to absorb for deeper flavor
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil Add your choice of pasta and cook until just al dente so it remains slightly firm Drain well and set aside while you prep the rest of the dish
- Prepare the Broccoli:
- While the pasta cooks steam or blanch the broccoli florets until they turn a vivid green and are fork tender but not mushy Chill briefly under cold water to preserve color and texture
- Cook the Chicken:
- Heat butter and olive oil together in a heavy skillet or roomy pot over medium-high Once sizzling add chicken in a single layer Sauté for about five minutes without stirring too much This develops a golden crust Turn pieces and finish cooking until no longer pink throughout Lift chicken onto a plate and keep warm
- Start the Sauce:
- Lower the heat to medium Pour the minced garlic into the same pot Stir gently until fragrant watching carefully so it does not burn Pour in heavy cream and then milk whisking continuously to keep things silky and prevent sticking Watch for small bubbles along the edge without letting it boil
- Melt the Cheese:
- Once the sauce is gently simmering add the grated mozzarella or Monterey Jack cheese A handful at a time works best Stir after each addition until fully melted and the sauce looks smooth
- Combine Everything:
- Return the cooked pasta chicken and broccoli to the pot Stir well to coat everything with the cheesy Cajun cream sauce Simmer for a couple of minutes just until everything is piping hot Taste and adjust the seasoning now
- Serve:
- Dish up the Cajun Chicken Broccoli Alfredo while it is steaming and saucy Top with extra cheese cracked black pepper or a sprinkle of fresh parsley for more color
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Broccoli is my secret hero ingredient here It soaks up the Cajun cream and adds a fresh pop Every time we make this dish my daughter insists on extra broccoli because she loves the way it tastes in the sauce
Storage Tips
Store leftovers in a sealed container in the fridge for up to three days To reheat add a splash of milk before microwaving or warming on the stovetop This brings the sauce back to life and keeps things from drying out
Ingredient Substitutions
You can use boneless chicken thighs if you like darker meat or even shrimp for a seafood twist Monterey Jack or mozzarella both work well but cheddar gives a stronger flavor Gluten-free pasta is a good alternative if anyone at your table is sensitive
Serving Suggestions
Serve this Alfredo with a crisp green salad and some crunchy garlic bread for a fuller meal It also pairs nicely with a glass of dry white wine or sparkling water with lemon
Cultural Context
Alfredo sauce is Italian in origin but Cajun seasoning gives this dish a kick typical of Louisiana cooking It is the blend of Italian creamy comfort and Southern heat that makes this pasta recipe stand out on the table and in memories
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This cozy Cajun Chicken Broccoli Alfredo comes together with easy steps for maximum flavor With each bite it offers creamy comfort and just the right kick
Frequently Asked Questions
- → How spicy is the Cajun seasoning?
The heat level depends on the Cajun blend used and how much you add. Start with 1 teaspoon and customize to taste.
- → Can I use frozen broccoli?
Yes, frozen broccoli works well—just steam or cook it until bright green and tender before adding.
- → What type of cheese is best?
Mozzarella or Monterey Jack cheese melts smoothly, but you can substitute with your favorite melty cheese.
- → Can this dish be made ahead?
While best served fresh, you can store leftovers in the fridge for up to two days and reheat gently on the stove.
- → What pasta shapes work well?
Penne is classic, but rotini, fusilli, or farfalle are all excellent at holding the creamy sauce.
- → How do I prevent the sauce from curdling?
Keep the heat medium and add the milk/cream gradually while stirring constantly for a smooth sauce.