Cajun Chicken Broccoli Alfredo (Print Format)
Tender chicken and crisp broccoli come together in a velvety Cajun-spiced Alfredo pasta for bold comfort food.
# Ingredients:
01 -
1½ lb chicken breast, cut into bite-sized pieces
02 -
Salt and freshly ground pepper, to season
03 -
1 tablespoon butter
04 -
1 tablespoon olive oil
05 -
4 minced garlic cloves
06 -
1 cup heavy cream (35%)
07 -
1 cup milk
08 -
1¼ cup grated mozzarella or Monterey Jack cheese
09 -
1 cup broccoli florets, fresh or lightly steamed
10 -
1 cup pasta (penne recommended)
11 -
Cajun seasoning, to taste (approximately 1–2 tsp or more if desired)
# Steps:
01 -
Season the chicken pieces with salt, pepper, and Cajun seasoning if using. Let them sit for a couple of minutes to absorb the flavors.
02 -
Cook pasta al dente according to package directions, then drain. Meanwhile, steam or cook the broccoli until tender but still bright green. Set both aside.
03 -
In a large pot or skillet, heat the butter and olive oil over medium-high heat. Add the seasoned chicken and sauté for about 5 minutes on each side, or until cooked through. Remove chicken from the pot and set aside.
04 -
In the same pot, reduce heat to medium. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Pour in heavy cream and gradually add milk while stirring constantly to prevent overheating. Bring the mixture just to a simmer.
05 -
When the sauce is warm, stir in the grated mozzarella or Monterey Jack cheese until fully melted and the sauce is smooth and well blended.
06 -
Add the cooked pasta, chicken pieces, and broccoli into the sauce. Stir well to combine everything, ensuring all ingredients are coated. Heat through and adjust seasoning with additional salt, pepper, or Cajun seasoning if needed.
07 -
Serve immediately while the dish is hot and creamy. Optionally garnish with extra cheese, freshly cracked black pepper, or chopped parsley.