A popular restaurant dish, this Cajun Chicken Alfredo is updated with broccoli, homemade cajun seasoning, and the creamiest, cheesiest Alfredo sauce!
If you started making Cajun Chicken Alfredo for everyone in your neighborhood, you’d probably put every restaurant in the area out of business.
This is one of those recipes that fills you soul with love and cheese. It’s warm and creamy and cheesy and just so very delicious.
In fact, on my “days off” when I cook for fun with no regard to where the light in my living room is, I make this. I made it yesterday for my in-laws while in town for Christmas, and I’m making it for my own parents tomorrow.
The chicken is seasoned with Cajun Seasoning. You can probably find something by Emeril Lagasse at the grocery store, but my version is easy to make and uses all basic spices (nothing outrageous). You probably have all the spices on hand already.
Depending on how much spice you use, the chicken may look “blackened.” It’s likely not burnt… just blackened. It tastes great.
While most restaurants have a version of Cajun Chicken Alfredo on their menu, they tend to garnish it with tomatoes. Tomatoes are pretty, but I know a lot of people who don’t like tomatoes.
Broccoli, however, is somehow a more universally beloved vegetable. So let’s add broccoli.
And of course, the cheese. Alfredo sauce is made primarily of butter, cream, and cheese. I add garlic and white wine for flavor and a full 8 ounces of shredded Wisconsin parmesan cheese for creaminess and flavor.
It’s all very spectacular. So very good. You’re going to love it! It’s great for weeknights, weekends, holidays, and any time you want to feel happy inside.
Cajun Chicken Alfredo with Broccoli
- salt and freshly ground black pepper
- 1 pound penne pasta
- 2 cups broccoli florets
- 1 pound thin boneless skinless chicken breast cutlets
- 2 - 3 tablespoons Homemade Cajun Seasoning or store bought
- 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 Wisconsin parmesan cheese shredded, plus more for garnish
- Preheat oven to 200 degrees. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil.
- Add pasta and cook until al dente, about 9 minutes. Strain out pasta and reserve pasta cooking water.
- 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 in to a bowl of ice water to stop the cooking and set the color.
- Meanwhile, arrange chicken on a baking sheet or work surface and sprinkle both sides generously with cajun seasoning.
- In large skillet, heat oil until shimmering. Arrange chicken in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 155 degrees, about 5 minutes on each side. Transfer clean baking sheet or oven-safe plate, cover with foil, and place in oven to keep warm.
- Clean skillet if desired (see notes). Return 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 go pretty quickly).
- Whisk in cream and simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
- Return pasta to skillet and toss gently to coat. In skillet or in a large warmed bowl, pile broccoli on top of pasta, top with chicken, and garnish with more parmesan cheese.