Bold Cajun Chicken with Broccoli Alfredo Pasta (Print version)

Juicy Cajun chicken, tender broccoli, and penne tossed in a creamy Parmesan Alfredo sauce with a little heat.

# Ingredients:

For the pasta and broccoli

01 - 12 oz (340 g) penne pasta
02 - 3 cups (270 g) broccoli florets
03 - 1 tablespoon kosher salt, for the pasta water

For the Cajun chicken

04 - 1 1/4 lb (565 g) boneless skinless chicken breasts, pounded to even thickness
05 - 2 tablespoons Cajun seasoning, divided
06 - 1 tablespoon olive oil
07 - 1 tablespoon unsalted butter

For the Alfredo sauce

08 - 2 tablespoons unsalted butter
09 - 4 cloves garlic, minced
10 - 1 1/2 cups (360 ml) heavy cream
11 - 1 cup (240 ml) whole milk
12 - 1 cup (95 g) freshly grated Parmesan cheese, plus more for serving
13 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
14 - 1/4 teaspoon black pepper
15 - Salt, to taste
16 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the penne until just al dente, adding the broccoli florets during the last 2 minutes. Reserve 1 cup pasta water, then drain.
02 - Pat the chicken dry. Coat both sides with 1 1/2 tablespoons Cajun seasoning, pressing it onto the surface so it sticks.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 4-6 minutes per side until browned and the center reaches 165°F. Transfer to a board and rest for 5 minutes.
04 - Lower the heat to medium. Add 2 tablespoons butter to the same skillet, then stir in the garlic for 30 seconds until fragrant but not browned.
05 - Pour in the heavy cream and milk. Simmer for 3-4 minutes, scraping up the browned bits from the skillet, until the sauce lightly coats a spoon.
06 - Remove the skillet from the heat. Stir in Parmesan, black pepper, and the remaining 1/2 tablespoon Cajun seasoning until smooth. Taste before adding extra salt.
07 - Add the drained pasta and broccoli to the sauce. Slice the chicken and fold it in, adding reserved pasta water a little at a time until glossy. Finish with parsley and extra Parmesan.

# Good to know:

01 - Best served right after tossing while the Alfredo sauce is loose and creamy.
02 - Use freshly grated Parmesan for the smoothest sauce.
03 - Adjust Cajun seasoning based on salt and heat level in your blend.

Back