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Cajun Chicken and Broccoli Alfredo

Name: Cajun Chicken and Broccoli Alfredo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 chicken breasts; 2 tablespoons Cajun seasoning; 2 cups broccoli florets; 8 ounces fettuccine pasta; 1 cup heavy cream; 1 cup grated Parmesan cheese; 2 tablespoons butter; Salt and pepper to taste

A friendly, comforting take on a classic creamy pasta: spicy Cajun-seasoned chicken layered over tender broccoli and fettuccine in a rich Parmesan cream sauce. This dish balances bold Southern flavors with cozy Italian comfort, making it perfect for a weeknight dinner that feels special. For another cheesy chicken-and-pasta idea to keep in your rotation, try this Baked Chicken Alfredo Stuffed Shells which delivers similar comfort in a casserole form.

Why make this recipe
If you’re tired of run-of-the-mill pasta nights, this recipe is perfect because it brings zip and depth without demanding complicated techniques. The Cajun seasoning gives the chicken personality, the broccoli adds freshness and texture, and the quick Parmesan-cream sauce ties everything together for a meal that feels restaurant-worthy but is straightforward enough for a weekday.

Step-by-Step Guide to Making Cajun Chicken and Broccoli Alfredo

Ingredients

2 chicken breasts
2 tablespoons Cajun seasoning
2 cups broccoli florets
8 ounces fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste

Directions

Cook fettuccine according to package instructions; drain and set aside.
In a skillet, melt butter over medium heat. Add chicken breasts coated in Cajun seasoning and cook until fully cooked and browned, about 5–7 minutes per side. Remove chicken and let rest, then slice.
In the same skillet, add broccoli and sauté until crisp-tender, about 3–4 minutes.
Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
Toss cooked pasta and broccoli in the sauce. Add sliced chicken on top. Season with salt and pepper. Serve hot.

How this recipe comes together (what to expect as you cook)

Pasta cooks separately and acts as a neutral canvas for the creamy sauce.
Chicken seared with Cajun seasoning builds savory, slightly spicy depth; letting it rest before slicing keeps the juices locked in.
The broccoli is sautéed briefly so it remains bright and slightly crisp, offering a nice counterpoint to the rich sauce.
The sauce is a simple emulsion of cream, butter, and Parmesan; it thickens quickly as the cheese melts and binds to the pasta for a silky finish.

Timing and pacing

Prep (chopping, seasoning): 10 minutes
Pasta cook: 8–12 minutes depending on package directions
Chicken sear and rest: 15–20 minutes
Sauce + finish: 5–7 minutes
Total active time: about 30–40 minutes — a fast, satisfying dinner.

Flavor profile and ingredient notes

Cajun seasoning: If you have a homemade blend, that’s great; store-bought works well. Adjust the amount if you prefer milder heat.
Parmesan: Freshly grated gives the best melt and flavor; pre-grated can work but may not melt as smoothly.
Heavy cream: Provides that luxurious texture; you can use a lighter cream if needed but expect a thinner sauce.
Broccoli: Fresh florets are best here; frozen can be used if thawed and drained, though texture will differ slightly.

Storage Tips for Cajun Chicken and Broccoli Alfredo

Refrigerator: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in a freezer-safe container for up to 1 month at 0°F (-18°C); note that texture of cream sauce and broccoli may change after freezing.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce, and stir frequently until warmed through. Alternatively, microwave in short bursts (30–45 seconds), stirring between intervals, until heated.

Serving Suggestions for Cajun Chicken and Broccoli Alfredo

Serve with a crisp green salad dressed with lemon vinaigrette to cut the creaminess.
Offer crusty garlic bread or toasted baguette slices to mop up the sauce.
For added brightness, sprinkle freshly chopped parsley and a squeeze of lemon over each serving.
To make it a balanced meal, pair with roasted cherry tomatoes or a side of steamed green beans.

Tips to make Cajun Chicken and Broccoli Alfredo
Q: How do I keep the chicken moist?
A: Pound the chicken to even thickness before seasoning so it cooks evenly, and don’t overcook — 165°F (74°C) internal temperature is ideal. Let it rest for 5 minutes before slicing.

Q: My sauce looks grainy after adding the cheese. What went wrong?
A: Grate fresh Parmesan and add it off the heat or over very low heat to prevent separation. High heat can cause the cheese to clump and the sauce to break.

Q: Can I make the sauce ahead of time?
A: Yes — make it shortly before serving and keep it warm on low heat. If it thickens, whisk in a little milk or cream to loosen it.

Variation(s)

Lighter version: Swap half-and-half or whole milk for the heavy cream and reduce the butter by half to lower calories; finish with a touch more Parmesan for flavor. (Paragraph style) This keeps the essence of the dish while trimming richness — expect a slightly thinner sauce but still satisfying when tossed with hot pasta.
Protein swap: Use shrimp or thinly sliced pork tenderloin instead of chicken. (Bulleted) For shrimp, cook 2–3 minutes per side until opaque; for pork, sear 3–4 minutes per side depending on thickness.

What to serve it with (expanded)
Pairing this dish thoughtfully will elevate the meal. A salad with tangy vinaigrette (arugula with lemon, cherry tomatoes, and shaved fennel) brightens the palate. Bread options like a crusty baguette or cheesy garlic knots are great for sauce soaking. For wine, a crisp Sauvignon Blanc or an unoaked Chardonnay complements the creamy sauce and spicy notes; non-alcoholic options like sparkling water with lemon or an iced tea with a splash of citrus also work well.

Troubleshooting common issues

Sauce too thin: Simmer a few minutes until reduced; add a tablespoon of grated Parmesan to help thicken.
Sauce too thick: Stir in warm milk or reserved pasta water, one tablespoon at a time, until desired consistency.
Overcooked broccoli: If it gets mushy, next time add it later and sauté briefly just before combining.

FAQs
Q: Can I use pre-cooked rotisserie chicken instead of searing breasts?
A: Yes — shred or slice the rotisserie chicken and toss it into the sauce just to warm through for a faster weeknight version.

Q: Is there a dairy-free version of this Alfredo?
A: For a dairy-free option, use a plant-based cream (like cashew cream) and a dairy-free Parmesan-style alternative; results will vary but you can still achieve a creamy texture.

Q: How spicy is this dish — can I control the heat?
A: The Cajun seasoning provides the kick. To reduce heat, use 1 tablespoon of seasoning and add more to taste. To increase heat, add crushed red pepper flakes or a dash of hot sauce to the sauce.

Q: Can I make this in one pan?
A: You can adapt this to a one-pot method by cooking pasta in a large skillet with extra liquid and adding chicken pieces; however, timing and liquid ratios need adjustment. See linked recipes for one-pot variations in the conclusion.

Q: What’s the best way to reheat leftovers without drying out the chicken?
A: Reheat gently over low heat with a splash of cream or milk and cover the pan so steam helps keep the chicken moist.

Notes on scaling and batch cooking

To feed a crowd, double ingredients and use a wide, heavy-bottomed pot to ensure even heat distribution.
If making ahead for meal prep, keep components separate (pasta, chicken, sauce) in different containers and combine when ready to eat for best texture.

Nutrition and mindful adjustments
While this dish is rich and indulgent, you can make small swaps to lighten it: reduce butter, use half-and-half or milk, increase the broccoli-to-pasta ratio, or serve with a large green salad to balance calories. Adding more vegetables like mushrooms, spinach, or bell peppers stretches the meal and adds nutrients.

A bit on technique: getting the sauce silky

Use freshly grated Parmesan — it melts smoothly and gives better flavor than dried, pre-grated cheese.
Stir continuously as you add the cheese to the warm (not boiling) cream to form an emulsion.
If the sauce begins to separate, remove from heat and whisk vigorously while adding a small splash of pasta water to bring it back together.

Leftover creativity
Turn leftovers into:

A creamy pasta bake: Mix leftovers with an extra handful of cheese, transfer to a baking dish, top with breadcrumbs, and bake until bubbly.
A quick skillet meal: Add sliced mushrooms and an extra splash of cream; warm through and serve over polenta or rice.
Stuffed peppers: Mix with cooked rice and fill bell peppers, top with cheese, and bake until peppers are tender.

Final presentation tips

Slice the chicken on the bias (angled) for attractive, tender-looking pieces.
Toss the pasta in the sauce thoroughly so every strand is coated, then plate and top with chicken slices and a little extra grated Parmesan.
Garnish with chopped parsley, a crack of black pepper, and a wedge of lemon for diners to add a bright squeeze.

Conclusion

For a quick, flavorful twist on Alfredo that brings spice and freshness to the table, this Cajun Chicken and Broccoli Alfredo is an easy winner. If you’d like to try a one-pot approach that simplifies cleanup, see this helpful recipe for a One Pot Cajun Chicken and Broccoli Alfredo – Lauren from Scratch. For a lighter take you can make in about 30 minutes, check out this Lightened Up 30-Minute Cajun Chicken And Broccoli Alfredo which focuses on trimming calories while keeping robust flavor.

Enjoy the spicy creaminess — and don’t be afraid to tweak the heat, swap proteins, or pile on extra broccoli to make the dish your own.