1) Cook the pasta and broccoli
- Bring a large pot of salted water to a boil. Cook pasta until al dente.
- In the last 2–3 minutes of pasta cooking, add broccoli florets to the same pot to blanch.
(Or steam broccoli separately if you prefer it firmer.) - Reserve 1/2 cup pasta water, then drain pasta and broccoli.
2) Cook the Cajun chicken
- Toss sliced chicken with Cajun seasoning (and optional black pepper).
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Cook chicken 4–6 minutes, turning occasionally, until browned and cooked through.
- Remove chicken to a plate (keep the flavorful bits in the pan).
3) Make the Alfredo sauce
- In the same skillet, reduce heat to medium. Add 4 tbsp butter.
- Stir in garlic and cook 20–30 seconds until fragrant (don’t brown it).
- Pour in heavy cream and simmer gently 2–3 minutes.
- Reduce heat to low and whisk in parmesan until melted and smooth.
- Taste and adjust salt. Add nutmeg and/or red pepper flakes if using.
- If sauce is too thick, stir in a splash of reserved pasta water until silky.
4) Combine and finish
- Add pasta and broccoli to the skillet and toss to coat.
- Return chicken to the pan and toss again.
- Serve hot with parsley, extra parmesan, and a squeeze of lemon if desired.
Serving and Storage:
Serving: Serve immediately while the sauce is silky. Pair with garlic bread, a simple Caesar salad,
or roasted vegetables.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheat: Reheat gently over low heat (or microwave at reduced power). Add a splash of milk, cream,
or broth to loosen the sauce and keep it creamy.
Freezing: Cream sauces can separate when frozen, but it’s possible. Freeze up to 1 month,
thaw overnight, and reheat slowly with extra cream.
Tips:
- Reserve pasta water: It helps the sauce cling and fixes thickness instantly.
- Keep the heat low for cheese: Parmesan can turn grainy if boiled—low heat keeps it smooth.
- Don’t overcook broccoli: Add it near the end of pasta boiling so it stays bright and tender-crisp.
- Adjust the Cajun heat: Cajun blends vary—start with 1 tbsp, taste, and add more if needed.
- Use chicken thighs for extra juiciness: They stay tender even if slightly overcooked.
Variations:
- Shrimp version: Swap chicken for shrimp—cook shrimp 2–3 minutes per side, then toss in at the end.
- Extra veggies: Add sautéed mushrooms, spinach, or roasted red peppers.
- Blackened style: Use extra Cajun seasoning and sear chicken hard for more charred flavor.
- Lighter Alfredo: Use half-and-half and reduce butter slightly; add a little cream cheese for body.
- Cheesy bake: Transfer to a baking dish, top with mozzarella, and broil 2–3 minutes until bubbly.
Tips:
- Make it extra silky: Add parmesan gradually while whisking.
- Boost flavor fast: A squeeze of lemon at the end brightens the whole dish.
- Meal prep trick: Keep sauce slightly thinner so it reheats without drying out.
- Kid-friendly: Use mild Cajun seasoning or reduce the amount and serve hot sauce on the side.
Conclusion:
Cajun Chicken Broccoli Alfredo is creamy, bold, and comforting—juicy Cajun-seasoned chicken, tender broccoli,
and a rich garlic parmesan Alfredo sauce tossed with pasta for a meal that tastes like a restaurant favorite.
It’s quick enough for weeknights, flexible for swaps, and perfect when you want something indulgent with a little kick.
FAQ:
Can I use jarred Alfredo sauce?
Yes. Warm it gently and add Cajun seasoning, garlic, and parmesan to boost flavor.
Homemade will taste richer, but jarred works in a pinch.
Why did my Alfredo sauce turn grainy?
The heat was too high after adding cheese. Keep the sauce on low heat and avoid boiling once parmesan goes in.
Freshly grated parmesan melts smoother than pre-shredded.
Can I use frozen broccoli?
Yes. Thaw and drain first, or add it directly to the boiling pasta water for the last few minutes.
Frozen broccoli is softer than fresh but still tasty.
How do I make it less spicy?
Use less Cajun seasoning, choose a mild blend, and skip red pepper flakes. Add more cream to mellow heat if needed.
What pasta works best?
Fettuccine is classic, but penne, rotini, or bow ties work great for catching sauce.
Can I make it ahead?
Yes. It’s best fresh, but you can store and reheat gently with a splash of milk/cream to restore the sauce.
