Cajun Chicken Broccoli Alfredo

Creamy and bold Cajun chicken and broccoli Alfredo is the ultimate one-pot pasta dinner for a busy night. The spicy kick from Cajun seasoning blends perfectly with tender chicken and bright broccoli all coated in a velvety cheese sauce. This is real comfort food with a punch of flavor and it comes together so much faster than you think.

Every time I make this dish my family ends up fighting over the last bite. The creamy sauce mixed with just enough Cajun heat makes it a regular in our dinner rotation especially when we need a little pick-me-up after a long day.

Ingredients

• Chicken breast cut into bite-sized pieces: Choose fresh and firm chicken for the best texture and flavor
• Salt and freshly ground pepper: These basics boost all the other flavors so always season in layers
• Butter: A little butter adds rich body and helps brown the chicken for a flavorful base
• Olive oil: Use a mild olive oil to balance the richness of the dish and prevent sticking
• Minced garlic cloves: Fresh garlic is essential for the right aromatic depth
• Heavy cream: Use full-fat cream for silkiness in your sauce do not skimp on it
• Milk: A splash of milk keeps the sauce pourable and not too heavy go for whole milk if possible
• Grated mozzarella or Monterey Jack cheese: These melt for perfect creaminess Monterey Jack gives extra tang if you want it
• Broccoli florets: Go for fresh bright heads or lightly steam for vibrant color and crunch
• Pasta: Penne holds the sauce so well but feel free to use your favorite short pasta for variety
• Cajun seasoning: Adds distinctive smoky spicy flavor Choose a blend without too much salt so you control the final taste

Step-by-Step Instructions

Season the Chicken:

Coat the cut chicken evenly with salt black pepper and Cajun seasoning Let this rest on the counter for a few minutes so the flavors sink in and the pieces cook evenly

Cook Pasta and Broccoli:

Boil water in a large pot and cook your pasta just until al dente so it holds its shape in the sauce Drain well to avoid watery Alfredo Steam or quickly blanch the broccoli until vibrant green and just tender then set aside

Sauté Chicken:

In a roomy skillet or Dutch oven melt the butter with olive oil over medium-high heat When the mixture is hot add the seasoned chicken Spread out the pieces so they brown instead of steam Cook for about five minutes on each side or until each piece is golden outside and cooked all the way through Transfer chicken out for the next step

Build the Sauce:

Lower the heat to medium and add the garlic Sauté until you can smell it about one minute not letting it brown Pour in the heavy cream stirring to pick up any tasty bits from the pan Slowly whisk in the milk keeping everything smooth and avoiding a boil

Add Cheese:

Gradually add the grated cheese and gently stir as it melts Keep stirring until the sauce is smooth creamy and luxuriously thick

Combine Everything:

Tip in your pasta chicken and broccoli Stir everything very well so each bite gets evenly coated Warm it all through making sure nothing sticks to the bottom Taste now and adjust with more Cajun seasoning salt or pepper if you need to

Serve Hot:

Ladle into bowls while the Alfredo is still creamy Extra cheese black pepper or a sprinkle of parsley on top makes it look and taste even better

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The Cajun seasoning in this recipe is my favorite part I always add an extra shake or two for boldness My youngest first made the sauce on her own and surprised us all with how smooth and flavorful it turned out

Storage Tips

Let leftovers cool completely before transferring to a container Refrigerate for up to three days Gently reheat on the stove with a splash of milk to keep the sauce from thickening too much The dish does not freeze especially well due to the creamy sauce but you might get away with it if you undercook the pasta slightly

Ingredient Substitutions

If you do not have heavy cream you can use half and half but the sauce will not be as rich For less dairy try using extra olive oil in place of butter and substitute non-dairy milk and your favorite plant-based cheese This recipe also works brilliantly with shrimp or sausage instead of chicken Change up the vegetable based on what is seasonal zucchini spinach or peas are great swaps

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Serving Suggestions

This pasta is filling by itself but I love adding a simple green salad with a citrusy vinaigrette to balance the richness Garlic bread or even baked sweet potato fries make fun side dishes If you like a little freshness squeeze lemon over the finished dish just before serving

Cultural Context

This Cajun Alfredo mashup reflects the blend of Italian technique with bold Southern flavors The Cajun spice brings a lively warmth inspired by Louisiana cooking while the Alfredo keeps it Italian-American creamy and comforting The broccoli and chicken make it a full meal the way busy home cooks in both cultures would appreciate

Recipe FAQs

→ How spicy does this dish turn out?

The spice level depends on how much Cajun seasoning you add. Start with a smaller amount and adjust for your preference.

→ Can I use frozen broccoli for this pasta?

Yes, frozen broccoli can be used; just steam until tender and drain before adding it to the dish.

→ What kind of cheese works best for the sauce?

Mozzarella or Monterey Jack both melt smoothly into the creamy sauce, enhancing flavor and texture.

→ Is there a way to lighten the sauce?

You can substitute half-and-half or lower-fat milk for some of the cream, though the sauce will be less rich.

→ Can leftover pasta be reheated?

Gently reheat leftovers on the stove or in the microwave, adding a splash of milk to restore creaminess if needed.

→ What pasta shapes work besides penne?

Penne holds the sauce well, but rotini, fusilli, or fettuccine are also good options for this creamy blend.