Cajun Chicken Broccoli Alfredo (Printable Version)

Sautéed Cajun chicken and fresh broccoli shine in a silky Alfredo sauce with penne pasta for an easy, bold dinner.

# Ingredients:

→ Protein

01 - 400 grams boneless chicken breast, cut into bite-sized pieces

→ Seasonings

02 - 1 teaspoon Cajun seasoning blend (smoked paprika, cayenne, garlic powder, oregano)
03 - 1 teaspoon salt
04 - 0.5 teaspoon freshly ground black pepper

→ Fats

05 - 15 grams unsalted butter
06 - 15 milliliters olive oil

→ Aromatics

07 - 2 cloves garlic, minced

→ Dairy

08 - 240 milliliters heavy cream (35% fat)
09 - 60 milliliters whole milk
10 - 100 grams freshly grated mozzarella or Monterey Jack cheese

→ Vegetables

11 - 200 grams broccoli florets

→ Pasta

12 - 200 grams penne pasta

# Steps:

01 - Sprinkle chicken pieces evenly with salt, black pepper, and Cajun seasoning. Rub to coat thoroughly and allow to rest for several minutes to deepen the flavor.
02 - Bring a large pot of salted water to a vigorous boil. Add the penne and cook until just al dente, maintaining a slight firmness. Drain and set aside.
03 - Steam or blanch the broccoli florets until they are bright green and fork tender but still crisp. Immediately rinse under cold water to stop cooking and preserve color.
04 - Heat butter and olive oil in a large heavy skillet over medium-high heat. Once hot, add chicken in a single layer. Sear without excessive stirring for about five minutes until golden brown. Turn and cook until no longer pink inside. Remove chicken and keep warm.
05 - Reduce heat to medium. Add minced garlic to the same skillet and sauté gently until aromatic, avoiding browning. Gradually pour in heavy cream and milk, whisking continuously to maintain a silky texture. Heat until small bubbles form at the edges without boiling.
06 - Add grated cheese in small increments to the sauce, stirring after each addition until fully melted and the sauce becomes smooth and creamy.
07 - Return the cooked pasta, chicken, and broccoli to the skillet. Stir to coat evenly with the creamy Cajun sauce. Simmer gently for two minutes until heated through. Adjust seasoning if necessary.
08 - Plate the dish while hot and saucy. Garnish with extra cheese, cracked black pepper, or fresh parsley to enhance flavor and presentation.

# Notes:

01 - Sear chicken in batches if necessary to avoid overcrowding the pan for optimal browning.
02 - Use freshly grated cheese rather than pre-shredded for a smoother melt.
03 - Add milk or cream gradually while stirring to prevent sauce curdling.
04 - Leftovers keep well refrigerated for up to three days; reheat gently with a splash of milk to restore sauce consistency.

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