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One of my most popular restaurant copycat recipes, Cajun Chicken Alfredo gets an extra punch of flavor from broccoli, homemade cajun seasoning, and a creamy homemade Alfredo sauce. All of this can be yours after just 10 minutes of prep time!

Cajun chicken alfredo with broccoli in a silver skillet.

Nearly every popular chain restaurant has their own version of Cajun Chicken Alfredo. And although it’s probably cliche at this point, I can’t deny it’s downright irresistible. There’s something about the combination of spicy, creamy, and savory that just works. Plus, my restaurant copycat recipe gets a boost by way of broccoli, so we can call it a healthy dinner idea, right?!

This is one of those recipes that fills you soul with cheese and love, and will likely become a repeat feature on your family dinner menu.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Cajun Chicken Alfredo with Broccoli Recipe

Recipe ingredients

Labeled ingredients for cajun chicken alfredo with broccoli.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Penne pasta: Or another medium-cut pasta variety, such as fusilli, farfalle, mafalda, cavatappi, or rigatoni.
  • Chicken breast cutlets: To use chicken breasts instead of cutlets, butterfly chicken breasts completely in half to make cutlets.
  • Homemade Cajun seasoning: To make this spice blend recipe, in a small bowl, combine 3 tablespoons paprika, with 2 tablespoons garlic powder, 2 tablespoons Italian seasoning, 2 tablespoons salt, 1 tablespoon cayenne pepper, 1 tablespoon thyme, and 1 tablespoon onion powder. You can also buy a store-bought mix; either way, you’ll just need 2 to 3 tablespoons, depending on your spice preference.
  • Dry white wine: Chardonnay, Pinot Gris, Sauvignon Blanc, or Viognier; take your pick. For an alcohol-free option, use ½ cup vegetable broth or chicken broth instead.

Step by step instructions

  1. 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. Remove pasta and reserve pasta cooking water in the pot.
Cooked penne pasta in a colander.
  1. 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.
Broccoli in a collander.
  1. Meanwhile, sprinkle both sides of the chicken generously with cajun seasoning. In large skillet, heat oil until shimmering.
Raw chicken with cajun seasoning on top.
  1. Add chicken to skillet in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 165 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.
Cajun chicken in a skillet.
  1. Clean skillet if desired (see note 2). Return skillet to stove and melt butter until foaming over medium-high heat. Stir in garlic until fragrant, about 30 seconds.
A silver skillet with garlic and other cooked bits in it.
  1. 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).
Someone pouring clear liquid into a skillet that was used to cook cajun chicken.
  1. 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 ½ teaspoon pepper).
Alfredo sauce being cooked in a silver skillet.
  1. Return pasta to skillet and toss gently to coat. In a skillet or in a large warmed bowl, pile broccoli on top of pasta, top with chicken, and garnish with more parmesan cheese.
Cajun chicken alfredo with broccoli in a silver skillet.

Recipe tips and variations

  • Yield: This chicken Alfredo recipe makes six generous entree-sized servings. With protein, vegetables, a starch, and dairy in the mix, it’s practically a one-bowl meal. Add a side of breadsticks, if desired, to complete the restaurant copycat experience.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The pasta can be cooked a day in advance. Drain well and store in a zipper-top plastic bag in the refrigerator. Bring to room temperature or rinse with hot water and drain well before adding to the skillet.
Cajun chicken alfredo with broccoli in a gray speckled bowl.

Recipe FAQs

Can I make this meatless?

Absolutely. Simply omit the chicken or trade-in white beans for a vegetarian restaurant copycat or shrimp for a Lent-friendly rendition.

What does al dente mean?

Italian for “to the tooth,” this refers to cooking pasta so it still has a little bite to it. We often call for al dente pasta when it is put over heat again, as it is once tossed with the Alfredo sauce in this homemade pasta recipe. (You can also try your hand at more al dente adventures in Spaghetti Carbonara, Seafood Pasta Salad, Spaghetti alla Puttanesca, and Tuna Noodle Casserole.

Do I really need to clean the skillet after Step 5?

This is not mandatory! If you don’t clean it, the flavorful bits and spices from cooking the chicken will season the Alfredo sauce. It will also turn the sauce beige in color. If you prefer a milky white sauce, clean the skillet before proceeding with Step 6. Otherwise, save time and skip it.

Cajun Seasoning

This homemade Cajun Seasoning blend is a tasty, versatile mix of common spices you probably already have on hand. Great on meats, pasta, veggies, and more!

1 minute
View Recipe

Complete your Italian feast

Cajun chicken alfredo with broccoli in a silver skillet.

Cajun Chicken Alfredo with Broccoli

One of my most popular restaurant copycat recipes, Cajun Chicken Alfredo gets an extra punch of flavor from broccoli, homemade cajun seasoning, and a creamy homemade Alfredo sauce. All of this can be yours after just 10 minutes of prep time!
4.89 from 9 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6 servings
Course Main Course
Cuisine American
Calories 909

Ingredients 

  • salt and freshly ground black pepper
  • 1 pound penne pasta (see note 1)
  • 2 cups broccoli florets
  • 1 pound chicken breast cutlets (see note 2)
  • 2 – 3 tablespoons Homemade Cajun Seasoning or store bought (see note 3)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1/2 cup dry white wine such as Chardonnay (see note 4)
  • 2 cups heavy cream
  • 8 ounces Parmesan cheese shredded, plus more for garnish

Instructions 

  • 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. Remove pasta and reserve 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 in to a bowl of ice water to stop the cooking and set the color.
  • Meanwhile, sprinkle both sides of the chicken generously with cajun seasoning. In 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 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 note 2). 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 ½ 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.

Recipe Video

Notes

  1. Penne pasta: Or another medium-cut pasta variety, such as fusilli, farfalle, mafalda, cavatappi, or rigatoni.
  2. Chicken breast cutlets: To use chicken breasts instead of cutlets, butterfly chicken breasts completely in half to make cutlets.
  3. Homemade Cajun seasoning: To make this spice blend recipe, in a small bowl, combine 3 tablespoons paprika, with 2 tablespoons garlic powder, 2 tablespoons Italian seasoning, 2 tablespoons salt, 1 tablespoon cayenne pepper, 1 tablespoon thyme, and 1 tablespoon onion powder. You can also buy a store-bought mix; either way, you’ll just need 2 to 3 tablespoons, depending on your spice preference.
  4. Dry white wine: Chardonnay, Viognier, Pinot Gris, or Sauvignon Blanc; take your pick. For an alcohol-free option, use ½ cup vegetable broth or chicken broth instead.
  5. Yield: This chicken Alfredo recipe makes six generous entree-sized servings. With protein, vegetables, a starch, and dairy in the mix, it’s practically a one-bowl meal. Add a side of breadsticks, if desired, to complete the restaurant copycat experience.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  7. Make ahead: The pasta can be cooked a day in advance. Drain well and store in a zipper-top plastic bag in the refrigerator. Bring to room temperature or rinse with hot water and drain well before adding to the skillet.

Nutrition

Calories: 909kcalCarbohydrates: 66gProtein: 43gFat: 52gSaturated Fat: 28gTrans Fat: 1gCholesterol: 193mgSodium: 777mgPotassium: 793mgFiber: 5gSugar: 4gVitamin A: 4663IUVitamin C: 29mgCalcium: 552mgIron: 3mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Hi Meggan,

    If there are a lot of leftovers, do you think it could be frozen and reheated? If so, how would you recommend reheating?

    Thanks!
    Caitlyn

    1. Hi Caitlyn, I haven’t tried to freeze and reheat this Cajun Chicken Alfredo, sorry about that! If I were, I would freeze the alfredo separately from the broccoli and chicken, reheat in the microwaving making sure everything reaches 165 degrees internally, and make fresh pasta so it’s not mushy. I hope this helps! – Meggan

  2. This was Exactly what I needed! Finally got my husband to try something new. He said I finally made something he will eat. (BTW he never tries anything) my kids loved it (they eat everything). I did make tiny change adding only part of wine to deglaze & mushrooms. Added mushrooms to broccoli before adding rest of wine & finishing sauce. Delicious. Thanks5 stars

    1. SO GREAT!!! Thank you Heidi. I 100% agree about adding mushrooms, that’s brilliant. I used to always go to this one specific restaurant in Wisconsin because they had mushroom alfredo, but I digress. I’m so happy that you tried the recipe and everyone ATE IT. That’s really what it’s all about. Especially picky husbands, they’re always causing so much trouble. And good job raising kids that eat everything. My daughter (3 years old) is like that because I learned my lesson with my son (6 years old). I didn’t continue to force him to eat new things and now it’s so much harder. Anyway. Good job, so happy about all of this, and thank you for letting me know!!