Introduction:
Cajun Chicken Broccoli Alfredo is the ultimate comfort meal when you want something creamy and indulgent—but still packed with flavor.
You get juicy chicken coated in Cajun seasoning, bright green broccoli for freshness and texture, and a silky garlic-parmesan Alfredo
sauce that clings to every strand of pasta. It’s cozy, satisfying, and has that gentle Cajun kick that makes it taste restaurant-worthy
without needing complicated steps.
This dish is also a weeknight hero because it comes together quickly in one cooking flow: boil pasta, sauté chicken, steam the broccoli,
and build the Alfredo sauce in the same pan. The Cajun seasoning does most of the heavy lifting—adding smoky, peppery warmth—while the
cream and parmesan mellow it into a rich, balanced sauce. Whether you serve it for a family dinner, meal prep it for lunches,
or make it for guests, it’s the kind of pasta that disappears fast and earns repeat requests.
Ingredients:
Serves: 4–6
Pasta & broccoli:
- 12 oz (340 g) fettuccine (or penne/rotini)
- 3 cups broccoli florets
- Salt, for pasta water
- 1/2 cup reserved pasta water (save before draining)
Cajun chicken:
- 1 1/2 lb (680 g) boneless, skinless chicken breast (or thighs), sliced
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp black pepper (optional, depending on seasoning)
Alfredo sauce:
- 4 tbsp butter
- 4–5 cloves garlic, minced
- 2 cups heavy cream (or 1 1/2 cups half-and-half for lighter)
- 1 1/2 cups grated parmesan cheese (freshly grated melts best)
- 1/2 tsp salt (taste first—parmesan is salty)
- Pinch of nutmeg (optional, classic Alfredo touch)
- 1/4 tsp red pepper flakes (optional for extra heat)
Optional finishing touches:
- Fresh parsley, chopped
- Lemon wedges (brightens the sauce)
- Extra parmesan
