If you are an Alfredo sauce lover, this is the dish for you. Cajun spices make Alfredo even more delicious. You get the creaminess of the sauce you love, but with a kick from Cajun seasoning.
Cajun Chicken Alfredo with broccoli is the best thing that ever happened to pasta. Well, seasoned chicken bites infuse this classic sauce with fragrant spices that will make your tastebuds dance with happiness.
Cajun Chicken Alfredo makes pasta night more interesting and lets you surprise your family with a twist from the usual. They won’t be expecting this flavor to burst from Alfredo.
“The full recipe with ingredients can be found in the recipe card below.”
How To Make Cajun Chicken and Broccoli Alfredo?
- We will do two things simultaneously. Cook the pasta according to package instructions and boil the broccoli until cooked but still firm. Drain the cooked pasta and drizzle a bit of olive oil to keep it from sticking. Drain the broccoli and keep it aside.
- Season the chicken cubes with 2 tablespoons of cajun seasoning. In a large skillet, melt 1 tablespoon of butter and add 1 tablespoon of olive oil. Once hot, add the chicken and cook until brown, about 5 minutes. Transfer to a plate and keep warm.
- In the same skillet, melt the remaining 1 ½ tablespoons of butter and 1 tablespoon of olive oil and saute garlic for a couple of minutes.
- Pour in the white wine and add the parsley. Cook until the liquid has reduced by half.
- Whisk in the whipping cream and season with salt, pepper, and ½ tablespoon of cajun seasoning. Add the Parmesan cheese and mix until melted.
- Add the drained pasta and broccoli florets to the sauce and cook for a couple of minutes until everything warms up.
- Serve the pasta with the chicken on top.
Can You Freeze Cajun Chicken Alfredo?
You can freeze the leftovers in an airtight container for up to 4 months. If you want to make this dish ahead of time, I would make the sauce and chicken, freeze them, and cook fresh pasta and broccoli on the same day you want to serve it.
Wondering What To Serve with Cajun Chicken Alfredo!! A big bowl of Caesar salad, breadsticks, and lemon sorbet for dessert makes for the perfect meal.
- Don’t skip adding olive oil to the butter. It prevents it from turning brown and burning.
- When sauteing the garlic, don’t let it turn brown, or it will taste bitter.
- Reduce the heat before whisking the whipping cream into the sauce, and don’t let it boil. It might separate.
- Don’t overcook the broccoli or the pasta. Keep an eye on them. There’s nothing worse than overcooked pasta and veggies.
- Be careful when seasoning the sauce with salt. Remember that parmesan cheese is already a bit salty.
- 1- 16 oz package of radiatore shaped pasta (or your favorite short pasta)
- 2 cups broccoli florets
- 4 boneless, skinless chicken breasts cut into 1 inch cubes
- 2 ½ tablespoons Cajun seasoning, divided
- 3 tablespoons of butter, divided
- 2 tablespoons of olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon of dried parsley
- ½ cup white wine
- 2 ½ cups whipping cream
- 1 ½ cups grated Parmesan cheese
- Salt and pepper to taste
- Cook pasta according to package directions, drain and add a teaspoon of olive oil to prevent it from sticking. Boil or steam the broccoli at the same time until cooked but still firm.
- Season the chicken cubes with 2 tablespoons of Cajun seasoning. Melt one tablespoon of butter in a large skillet and add 1 tablespoon of olive oil. When hot, add the chicken cubes and brown. Transfer to a plate and keep warm.
- Using the same skillet, melt the other 1 ½ tablespoon of butter and 1 tablespoon of oil and saute the minced garlic. Add the parsley and white wine. Reduce to half.
- Reduce the heat to low and whisk in the whipping cream and parmesan cheese. Season with salt and pepper and ½ tablespoon of cajun seasoning.
- Add the drained pasta and broccoli to the skillet and cook on low until everything warms up. Serve with the chicken on top.