Cajun Chicken Broccoli Alfredo (Print Version)
Tender chicken, broccoli, and creamy cheese sauce combine with pasta for a savory, spicy Alfredo dinner.
# Ingredients:
→ Main Ingredients
01 -
1.5 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 garlic cloves, minced
06 -
1 cup heavy cream (35%)
07 -
1 cup milk
08 -
1.25 cups grated mozzarella or Monterey Jack cheese
09 -
1 cup fresh or lightly steamed broccoli florets
10 -
1 cup pasta (penne works well)
11 -
Cajun seasoning, to taste (approximately 1–2 tsp, or more)
# Steps:
01 -
Season the chicken pieces with salt, pepper, and Cajun seasoning if using. Let them sit a couple of minutes to absorb flavors.
02 -
Cook the pasta al dente according to package directions, then drain. Meanwhile, cook or steam the broccoli until tender but still bright green. Set both aside.
03 -
Heat butter and olive oil in a large pot or skillet over medium-high heat. Add the seasoned chicken and sauté for about 5 minutes on each side until cooked through. Remove chicken and set aside.
04 -
Reduce heat to medium in the same pot. Add garlic and cook until fragrant (30 seconds to 1 minute). Pour in heavy cream and gradually add milk, stirring constantly to avoid overheating. Bring close to a simmer.
05 -
Stir in grated mozzarella (or Monterey Jack) cheese into the warm sauce until melted, smooth, and well blended.
06 -
Add cooked pasta, chicken pieces, and broccoli to the sauce. Stir to combine, ensuring everything is evenly coated, and heat through. Adjust seasoning with more Cajun spice, salt, or pepper as needed.
07 -
Serve immediately while the dish is hot and creamy. Garnish with additional cheese, freshly cracked black pepper, or chopped parsley, if desired.