Cajun Chicken Alfredo with Broccoli: Prep this in 10 minutes and enjoy the extra boost of flavor from broccoli, homemade Cajun seasoning, and a creamy homemade Alfredo sauce in this popular restaurant copycat recipe.
I have seen many versions of this Cajun Chicken Alfredo. I love them all, but this recipe is the one that stands out. The combination of creamy, spicy, and savory works like a charm! And the addition of blanched broccoli takes this to heights.
I’m sure this will be a repeat feature on your family’s menu. This Cajun Chicken Alfredo surely fills the soul!
What You Need To Make This Cajun Chicken Alfredo with Broccoli
Penne Pasta: You can use other medium-cut pasta like fusilli, farfalle, mafalda, cavatappi, or rigatoni.
Chicken breast cutlets: If using chicken breasts instead of cutlets, butterfly the breasts in half to make cutlets.
Homemade Cajun seasoning: In a small bowl, mix 3 tbsp paprika, 2 tbsp garlic powder, 2 tbsp Italian seasoning, 2 tbsp salt, 1 tbsp cayenne pepper, 1 tbsp thyme, and 1 tbsp onion powder. If desired, you can also use store-bought mix (use 2 to 3 tbsp and adjust according to your liking).
Dry white wine: Some great options are Chardonnay, Pinot Gris, Sauvignon Blanc, or Viognier. Or use half a cup of vegetable broth or chicken broth for an alcohol-free option.
To make this recipe gluten-free (you should use this ingredient instead):
- Use gluten-free pasta noodles made with corn, rice, and even potato flour.
Steps To Make Cajun Chicken Alfredo with Broccoli
Step 1: While preheating the oven, bring 4 quarts of water with tbsp salt to a boil in a large pot. Add the pasta and cook until al dente. Drain the pasta and place the pasta water back into the pot.
Step 2: Boil the pasta water. Add the broccoli and blanch until bright green and tender. Drain immediately and transfer into a bowl of ice water.
Step 3: Generously sprinkle all sides of the chicken with Cajun seasoning. Heat oil in a large skillet until shimmering.
Step 4: In a single layer in the skillet, add the chicken and cook, flipping once until the internal temperature of the chicken reaches 165 degrees. To a clean baking sheet or oven-safe plate, transfer the chicken. Tent with foil and keep the chicken warm in the oven.
Step 5: If desired, clean the skillet. Add the butter to the skillet and let it melt on medium-high heat. Next, add the garlic and saute until aromatic.
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Garlic:
Step 6: Stir in the wine to deglaze the bottom of the skillet. Let it simmer until reduced by half.
Step 7: Add the cream, stir, and simmer until slightly thickened. Then, fold in the Parmesan cheese and season with salt and pepper.
Step 8: Add the pasta back to the skillet and toss to coat.
Parmesan cheese:
Step 9: Pile the broccoli over the pasta and place the chicken on top. Sprinkle with extra Parmesan cheese.
Frequently Asked Questions
How to serve Cajun Chicken Alfredo?
This recipe yields six entrée-sized servings. This is practically a complete meal in a bowl with protein, vegetables, starch, and dairy. You can serve this with a side of breadsticks for a restaurant-like experience.
How to store?
Store any leftovers, covered, in the fridge for up to 4 days.
Can I make this ahead?
Cook the pasta a day ahead. Drain the pasta well and keep it in the fridge in a freezer-top plastic bag. Before adding to the skillet, bring the pasta to room temperature or rinse with hot water and drain well.
Cajun chicken is also an amazing meal prep. Use this for healthy lunches or dinners. You can serve this with brown rice or cooked quinoa with your favorite veggies.
Can this be meatless?
Yes! Omit the chicken and use white beans instead for a vegetarian version. You can also use shrimp.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cajun Chicken Alfredo with Broccoli
Ingredients
- 1 lb. chicken breast cutlets
- 2 tbsp olive oil
- 2 tbsp butter
- 1 lb. penne pasta
- 2 c. broccoli florets
- 2 – 3 tbsp Homemade Cajun Seasoning or store-bought
- 3 cloves garlic minced
- 2 c. heavy cream
- 1/2 c. dry white wine such as Chardonnay
- 8 oz. Parmesan cheese shredded plus more for garnish
- salt and freshly ground black pepper
Instructions
- Set the oven to 200 degrees.
- Bring 4 quarts of water with 1 tbsp salt to a boil in a large pot. Once water is boiling, add the pasta and cook for about 9 minutes until al dente. Drain the pasta and place the pasta water back into the pot.
- Bring the pasta water to a boil, then add the broccoli. Blanch the broccoli for 1 to 2 minutes until just tender and bright green. Into a bowl of ice water, plunge the drained broccoli.
- In the meantime, generously sprinkle all sides of the chicken with Cajun seasoning. Heat the oil in a large skillet until the oil is shimmering.
- Add the chicken to the hot skillet and cook for about 5 minutes per side until the internal temperature of the chicken reaches 165 degrees. To a clean baking sheet or oven-safe plate, transfer the chicken. Cover and place in the oven to keep the chicken warm.
- If desired, clean the skillet. Place the skillet back on the stove and add the butter. Let the butter melt on medium-high heat until foaming. Add the garlic and cook for about 30 seconds until aromatic.
- Stir in the wine to deglaze the skillet. Let the mixture simmer for about 2 minutes until the sauce has reduced by half.
- Add the cream. Stir and simmer for another 2 minutes until the mixture has slightly thickened. Next, fold in the Parmesan cheese. To taste, season with salt and pepper.
- Toss the pasta into the sauce to coat. Ladle the pasta in a skillet or a large warmed bowl and pile the broccoli on top. Add the chicken over the pasta and broccoli and sprinkle with extra Parmesan cheese.
Notes
CHECK OUT THESE AWESOME, EASY RECIPES:
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
