🌶️ Cajun Chicken and Broccoli Alfredo 🥦🍝✨
Ingredients
For the Cajun Chicken:
🍗 2 boneless, skinless chicken breasts, sliced into strips
🌶️ 1 tbsp Cajun seasoning
🧂 1/2 tsp salt
🥄 1 tbsp olive oil
For the Pasta and Broccoli:
🍝 12 oz fettuccine or penne pasta
🥦 2 cups broccoli florets
🧂 Salt (for pasta water)
For the Alfredo Sauce:
🧈 2 tbsp butter
🧄 2 cloves garlic, minced
🌶️ 1 tsp Cajun seasoning (or adjust to taste)
🥛 1 1/2 cups heavy cream or half-and-half
🧀 1 cup grated Parmesan cheese
🍋 Juice of 1/2 lemon (optional, for brightness)
🧂 Salt & pepper to taste
Optional Garnishes:
🧅 Chopped green onions
🌿 Fresh parsley
🧀 Extra Parmesan
Instructions
1️⃣ Cook the Pasta and Broccoli:
Boil pasta in a large pot of salted water according to package instructions.
Add broccoli florets to the boiling water during the last 2-3 minutes of pasta cooking. Drain and set aside, reserving 1/2 cup of pasta water.
2️⃣ Cook the Cajun Chicken:
Season the chicken strips with Cajun seasoning and salt.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
3️⃣ Make the Alfredo Sauce:
In the same skillet, melt butter over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Stir in Cajun seasoning and heavy cream. Let it simmer for 3-4 minutes until it slightly thickens.
Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Add lemon juice for a hint of brightness, if desired.
4️⃣ Combine Everything:
Add the cooked pasta, broccoli, and chicken to the Alfredo sauce in the skillet. Toss to coat everything evenly in the sauce. Adjust the consistency with the reserved pasta water if needed.
5️⃣ Serve and Garnish:
Plate the Cajun Chicken and Broccoli Alfredo and garnish with green onions, fresh parsley, and extra Parmesan cheese.