Cajun Chicken Broccoli Alfredo

There is something magical about Cajun Chicken Broccoli Alfredo when you crave a creamy pasta dinner with a little heat This recipe draws bold flavor from Cajun spices while tender chicken and crisp broccoli create a hearty bite The first time I put this together was after a long week night craving comfort food with a twist Since then it has become a favorite for when we need something quick yet special

My whole family loves this dish especially because it offers both the richness of Alfredo and the punchy pop of Cajun I often make it as a weeknight treat and it always feels restaurant worthy

Ingredients

• Chicken breast: Look for fresh firm fillets as they cook up tender and juicy
• Salt and black pepper: Classic seasonings that let the Cajun spice stand out
• Butter: Adds richness and blends perfectly with olive oil for sautéing
• Olive oil: Helps the chicken brown for even flavor distribution
• Garlic: Mince fresh cloves for the best aroma and depth
• Heavy cream: Opt for 35 percent cream to create a truly luscious Alfredo texture
• Milk: Balances out the heaviness of cream without sacrificing silkiness
• Mozzarella or Monterey Jack cheese: Choose the freshest block cheese and grate it yourself for smooth melting
• Broccoli florets: Pick bright green heads without yellowing or limp spots for crisp freshness
• Pasta: Penne holds sauce beautifully but any shape you love works
• Cajun seasoning: Use your favorite blend or make your own with smoked paprika cayenne garlic powder and oregano You can control the spice level

Step-by-Step Instructions

Season the Chicken:

Sprinkle chicken breast pieces generously with salt black pepper and Cajun seasoning Rub well to coat and let it rest for several minutes allowing the spices to absorb for deeper flavor

Cook the Pasta:

Bring a large pot of salted water to a rolling boil Add your choice of pasta and cook until just al dente so it remains slightly firm Drain well and set aside while you prep the rest of the dish

Prepare the Broccoli:

While the pasta cooks steam or blanch the broccoli florets until they turn a vivid green and are fork tender but not mushy Chill briefly under cold water to preserve color and texture

Cook the Chicken:

Heat butter and olive oil together in a heavy skillet or roomy pot over medium-high Once sizzling add chicken in a single layer Sauté for about five minutes without stirring too much This develops a golden crust Turn pieces and finish cooking until no longer pink throughout Lift chicken onto a plate and keep warm

Start the Sauce:

Lower the heat to medium Pour the minced garlic into the same pot Stir gently until fragrant watching carefully so it does not burn Pour in heavy cream and then milk whisking continuously to keep things silky and prevent sticking Watch for small bubbles along the edge without letting it boil

Melt the Cheese:

Once the sauce is gently simmering add the grated mozzarella or Monterey Jack cheese A handful at a time works best Stir after each addition until fully melted and the sauce looks smooth

Combine Everything:

Return the cooked pasta chicken and broccoli to the pot Stir well to coat everything with the cheesy Cajun cream sauce Simmer for a couple of minutes just until everything is piping hot Taste and adjust the seasoning now

Serve:

Dish up the Cajun Chicken Broccoli Alfredo while it is steaming and saucy Top with extra cheese cracked black pepper or a sprinkle of fresh parsley for more color

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Broccoli is my secret hero ingredient here It soaks up the Cajun cream and adds a fresh pop Every time we make this dish my daughter insists on extra broccoli because she loves the way it tastes in the sauce

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days For reheating I always add a splash of milk or a bit more cream This loosens up the cheesy sauce and makes the leftovers taste freshly made

Ingredient Substitutions

Chicken thighs bring a richer bite if you like dark meat or try swapping in shrimp for a seafood flair Feel free to use cheddar if you want a sharper flavor and gluten-free pasta works if needed for sensitivities

Serving Suggestions

At our table we love serving this with a crisp green salad and garlic bread for crunch It also makes a hearty main course paired with sparkling water and a bright lemon wedge

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Cultural Context

This recipe fuses the classic creamy Italian Alfredo with the bold zesty spirit of Louisiana Cajun food The combination brings out comforting nostalgia while keeping things lively with spice

Recipe FAQs

→ How spicy is the Cajun seasoning?

The heat level depends on the blend and quantity of Cajun spices used. Starting with one teaspoon is common, then adjusting to your preferred warmth.

→ Can frozen broccoli be used?

Yes, frozen broccoli works well if steamed or cooked until tender and bright green before mixing in.

→ What cheese melts best in this dish?

Mozzarella or Monterey Jack are ideal for smooth melting, but feel free to use any melty cheese you prefer.

→ Is it possible to prepare this dish ahead of time?

While best served fresh, leftovers can be refrigerated for up to three days and gently reheated with a splash of milk to restore creaminess.

→ Which pasta shapes hold the sauce well?

Penne is a classic choice, but rotini, fusilli, or farfalle also capture the creamy sauce nicely.

→ How do I avoid curdling the creamy sauce?

Maintain medium heat and add cream and milk slowly while stirring constantly to keep the sauce smooth.