CAJUN CHICKEN ALFREDO WITH BROCCOLI

Picture this. Creamy, spicy, and healthy pasta with tender chicken that bursts with flavor and spices, cheese that melts in your mouth, and broccoli florets cooked just right.

Sounds delicious right? If you’re craving something like this, look no further. This delicious cajun chicken and broccoli alfredo with white wine and heavy cream is it. You will love this recipe and your family will love it too.

So go grab your cooking tools and start making this one of a kind creamy but spicy masterpiece. You won’t regret it. All the flavors in this dish combine to perfection to create magic.

CAJUN CHICKEN PASTA INGREDIENTS

• 1 lb penne or other small pasta
• 2 cups broccoli florets
• 1 lb boneless, skinless chicken breast cutlets
• 2-3 tbsp cajun seasoning
• 2 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• ½ cup dry white wine
• 2 cups heavy cream
• 2 cups (8 oz) Parmesan cheese, shredded
• Salt and pepper to taste

HOW TO MAKE CAJUN CHICKEN AND BROCCOLI ALFREDO?

1. Cook penne until al dente, according to package directions. Remove pasta from the pot with a slotted spoon and reserve cooking water. Once cooked, drizzle pasta with a little olive oil to prevent it from sticking and save.
2. Return pasta water to a boil, and add broccoli florets. Cook just until tender but not mushy, about two minutes. Drain and plunge florets into ice water to stop the cooking process and help them retain their bright green color
3. Coat the chicken with cajun seasoning and heat oil in a large skillet. Saute chicken, turning once until fully cooked. Transfer to a plate and reserve. Preheat oven to 350F.
4. To make the sauce: wipe the skillet used to cook the chicken with a paper towel, return to the stove and melt butter over medium heat until bubbly. Add garlic and cook for 30 seconds
5. Pour wine into the skillet and simmer until reduced by half. Whisk in cream and simmer until thickened, about two minutes. Add Parmesan cheese and mix until melted
6. Mix sauce into reserved pasta until well combined
7. Pour pasta into a 9 x 13-inch baking dish and top with chicken and broccoli florets. Top with Parmesan cheese and bake for 20 mins until heated through

WHAT TO SERVE WITH CHICKEN ALFREDO?

This dish really has it all. It provides a serving of protein, veggies, and carbs. If you want to add something, maybe a slice of crusty bread and a side salad would be enough.

CAN YOU FREEZE CAJUN CHICKEN AND BROCCOLI ALFREDO?

You can, for up to 3 months. When you’re ready to eat it, let it thaw completely and add ¼ cup of milk before reheating covered in foil, in the oven.

HOMEMADE ALFREDO SAUCE TIPS:

1. You can add anything to your alfredo sauce to change its flavor. You can add cooked bacon, herbs, or different types of cheese.
2. Do not skip the white wine. It gives it a great flavor and the alcohol cooks off.
3. Do not let it cook down too much or it will be too thick to coat your pasta.
4. If you want an extra punch of flavor for this recipe, add a tsp of cajun seasoning.

OTHER RECIPES YOU MIGHT ENJOY

• INSTANT POT WHITE CHICKEN CHILI
• AMAZING FORGOTTEN CHICKEN
• WHITE CHEDDAR CHICKEN PASTA
• CHEESY CHICKEN CASSEROLE
• BROCCOLI CHEDDAR CHICKEN

Cajun Chicken Alfredo with Broccoli

This delicious cajun chicken and broccoli alfredo with white wine and heavy cream is it. You will love this recipe and your family will love it too.

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Course: Dinner, Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6

Ingredients

• 1 lb penne or other small pasta
• 2 cups broccoli florets
• 1 lb boneless, skinless chicken breast cutlets
• 2-3 tbsp cajun seasoning
• 2 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• ½ cup dry white wine
• 2 cups heavy cream
• 2 cups (8 oz) Parmesan cheese, shredded
• Salt and pepper to taste

Instructions

• Cook penne until al dente, according to package directions. Remove pasta from the pot with a slotted spoon and reserve cooking water. Once cooked, drizzle pasta with a little olive oil to prevent it from sticking and save.
• Return pasta water to a boil, and add broccoli florets. Cook just until tender but not mushy, about two minutes. Drain and plunge florets into ice water to stop the cooking process and help them retain their bright green color
• Coat the chicken with cajun seasoning and heat oil in a large skillet. Saute chicken, turning once until fully cooked. Transfer to a plate and reserve. Preheat oven to 350F.
• To make sauce: wipe the skillet used to cook the chicken with a paper towel, return to the stove and melt butter over medium heat until bubbly. Add garlic and cook for 30 seconds.
• Pour wine into skillet and simmer until reduced by half. Whisk in cream and simmer until thickened, about two minutes. Add Parmesan cheese and mix until melted.
• Mix sauce into reserved pasta until well combined
• Pour pasta into a 9 x 13 inch baking dish and top with chicken and broccoli florets. Top with Parmesan cheese and bake for 20 mins until heated through

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