I rarely made pasta alfredo prior to finding this recipe. When I was in college, I had pasta alfredo that was made so poorly that I avoided alfredo sauce completely. This Cajun Chicken Alfredo with Broccoli changed everything for me because it has spices to give it a kick, broccoli (my whole family needs more vegetables), protein, and a fabulous sauce that pulls the whole dish together. I crave this dish!
Both of my children love the plain, regular version of pasta with alfredo sauce, and it is standard for them to order it when we go out to eat. This has changed and they now want Cajun Chicken Alfredo with the broccoli, but it is rare for them to find it on a menu. When they have, the result was disappointment because it was not as good as mine.
The leftovers are wonderful and make a fantastic lunch. I think you will love this recipe and so will your family.
Enjoy!
INGREDIENTS
salt and freshly ground black pepper
1 pound penne pasta
2 cups broccoli florets
1 pound chicken breast cutlets (See Notes about chicken breasts)
2–3 tablespoons Cajun Seasoning – adjust to your taste preference
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic minced
1/2 cup dry white wine such as Chardonnay
2 cups heavy cream
8 ounces Parmesan cheese shredded, plus more for garnish
DIRECTIONS
Preheat oven to 200°F
In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 9 minutes.
Carefully remove pasta from the pot and leave the pasta cooking water in the pot.
Return pasta cooking water to boil. Add broccoli and blanch until just tender and bright green, about 1 to 2 minutes.
Immediately drain and plunge into a bowl of ice water to stop the cooking and set the color.
Sprinkle both sides of the chicken generously with Cajun seasoning.
In a large skillet, heat oil until shimmering.
Add chicken to skillet in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches
165°F, about 5 minutes on each side.
Cover a clean baking sheet or oven-safe plate with foil. Place in oven to keep warm.
When the chicken is to temperature, place on the baking sheet in the oven to keep warm.
Return the skillet to stove and melt butter until foaming over medium-high heat.
Stir in garlic until fragrant, about 30 seconds.
Whisk in wine to deglaze the pan. Simmer until sauce has reduced by half, about 2 minutes (your pan is hot at this point so it should not take long).
Whisk in cream and simmer until slightly thickened, about 2 minutes.
Fold in parmesan cheese.
Season to taste with salt and pepper
Return pasta to skillet and toss gently to coat.
In the skillet or in a large, warmed serving bowl, pile broccoli on top of pasta, top with chicken, and garnish with more parmesan cheese.
NOTES
• Pasta: Great alternatives to penne – fettuccini, fusilli, farfalle, cavatappi, or rigatoni. Make sure you follow the cooking instructions on the box since cooking times differ.
• Chicken: If you will be using chicken breasts you will need to cut them completely in half, so the thickness is similar to cutlets. Use a sharp knife and cut horizontally through the chicken breast making sure the two pieces will be of similar thickness.
• Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Due to the dairy in this dish, it is not recommended for freezing. The texture can become grainy.
• Extra Sauce: If you like your alfredo extra saucy, or you want more on hand to add if the pasta starts to get dry, double the sauce part of the recipe.
Ingredients
- salt and freshly ground black pepper
- 1 pound penne pasta
- 2 cups broccoli florets
- 1 pound chicken breast cutlets (See Notes about chicken breasts)
- 2–3 tablespoons Cajun Seasoning – adjust to your taste preference
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1/2 cup dry white wine such as Chardonnay
- 2 cups heavy cream
- 8 ounces Parmesan cheese shredded, plus more for garnish
Instructions
Preheat oven to 200°F
In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 9 minutes.
Carefully remove pasta from the pot and leave the pasta cooking water in the pot.
Return pasta cooking water to boil. Add broccoli and blanch until just tender and bright green, about 1 to 2 minutes.
Immediately drain and plunge into a bowl of ice water to stop the cooking and set the color.
Sprinkle both sides of the chicken generously with Cajun seasoning.
In a large skillet, heat oil until shimmering.
Add chicken to skillet in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches
165°F, about 5 minutes on each side.
Cover a clean baking sheet or oven-safe plate with foil. Place in oven to keep warm.
When the chicken is to temperature, place on the baking sheet in the oven to keep warm.
Return the skillet to stove and melt butter until foaming over medium-high heat.
Stir in garlic until fragrant, about 30 seconds.
Whisk in wine to deglaze the pan. Simmer until sauce has reduced by half, about 2 minutes (your pan is hot at this point so it should not take long).
Whisk in cream and simmer until slightly thickened, about 2 minutes.
Fold in parmesan cheese.
Season to taste with salt and pepper
Return pasta to skillet and toss gently to coat.
In the skillet or in a large, warmed serving bowl, pile broccoli on top of pasta, top with chicken, and garnish with more parmesan cheese.
Notes
• Pasta: Great alternatives to penne – fettuccini, fusilli, farfalle, cavatappi, or rigatoni. Make sure you follow the cooking instructions on the box since cooking times differ. • Chicken: If you will be using chicken breasts you will need to cut them completely in half, so the thickness is similar to cutlets. Use a sharp knife and cut horizontally through the chicken breast making sure the two pieces will be of similar thickness. • Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. • Freezing: Due to the dairy in this dish, it is not recommended for freezing. The texture can become grainy. • Extra Sauce: If you like your alfredo extra saucy, or you want more on hand to add if the pasta starts to get dry, double the sauce part of the recipe.
