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Ingredients:
- For the Chicken:
- 2 large chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for extra depth)
- Salt and pepper to taste
- For the Alfredo Sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk (or half-and-half for extra creaminess)
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish, optional)
- For the Pasta and Broccoli:
- 8 oz fettuccine or your favorite pasta
- 2 cups broccoli florets (steamed or blanched)
- Salt, for pasta water
Instructions:
- Prepare the Chicken:
- Pat the chicken breasts dry with paper towels. Rub both sides of the chicken with olive oil, then sprinkle with Cajun seasoning, garlic powder, smoked paprika (if using), salt, and pepper.
- Heat a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside to rest. After a few minutes, slice the chicken thinly against the grain.
- Cook the Pasta and Broccoli:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about 1 cup of pasta cooking water.
- While the pasta is cooking, steam or blanch the broccoli florets in a separate pot or microwave. To steam, place the broccoli in a steamer basket over boiling water and cook for 4-5 minutes until tender but still bright green. If microwaving, place the broccoli in a microwave-safe bowl with a couple tablespoons of water, cover, and microwave for 2-3 minutes until tender.
- Make the Alfredo Sauce:
- In the same skillet that you cooked the chicken, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the heavy cream and milk to the skillet, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing it to thicken slightly.
- Lower the heat and gradually whisk in the grated Parmesan cheese until smooth and creamy. Stir in the Cajun seasoning, garlic powder, salt, and pepper. Taste and adjust the seasoning if necessary.
- Combine the Pasta, Chicken, and Broccoli:
- Add the cooked pasta and broccoli to the skillet with the Alfredo sauce, tossing everything together until well-coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Add the sliced Cajun chicken on top, or stir it into the pasta for even distribution.
- Serve:
- Divide the Cajun Chicken Alfredo with Broccoli onto plates. Garnish with fresh chopped parsley and extra Parmesan if desired.
Tips:
- Homemade Cajun Seasoning: If you don’t have store-bought Cajun seasoning, you can easily make your own by mixing together 1 tablespoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, and salt to taste.
- Creamy variation: For an even creamier sauce, you can replace some of the milk with more heavy cream or add a spoonful of cream cheese to the sauce.
- Vegetable alternatives: You can swap out the broccoli for spinach, zucchini, or bell peppers if you prefer.
Enjoy your Cajun Chicken Alfredo with Broccoli! This creamy, spicy, and comforting dish is sure to be a hit with everyone at the table!
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