“My father absolutely loved this dish! He went back for thirds and keeps asking when I’ll make it again.”

This flavorful pasta dish combines tender Cajun-spiced chicken and vibrant broccoli with a rich and creamy Parmesan Alfredo sauce. It’s a satisfying meal with a delightful kick of spice.

Ingredients:

For the Pasta and Broccoli:

Ingredient Quantity
Penne Pasta (or other small pasta) 1 pound
Broccoli Florets 2 cups
Salt For boiling water

For the Cajun Chicken:

Ingredient Quantity
Boneless, Skinless Chicken Breast Cutlets 1 pound
Cajun Seasoning 2-3 tablespoons
Olive Oil 2 tablespoons

For the Creamy Alfredo Sauce:

Ingredient Quantity
Butter 2 tablespoons
Garlic (minced) 3 cloves
Dry White Wine 1/2 cup
Heavy Cream 2 cups
Parmesan Cheese (shredded) 2 cups (8 ounces)
Salt To taste
Pepper To taste

For Garnish (Optional):

Ingredient Quantity
Parmesan Cheese (shredded) As needed

Instructions:

  1. Preheat oven: Preheat your oven to 200°F (95°C) to keep the chicken warm.
  2. Cook the pasta: In a large pot, bring 4 quarts of salted water to a boil. Add the pasta and cook until al dente (about 9 minutes). Drain the pasta, reserving some of the cooking water. Set the pasta aside.
  3. Blanch the broccoli: Return the reserved pasta cooking water to a boil. Add the broccoli florets and boil until just tender and bright green (about 2 minutes). Immediately plunge the broccoli into a bowl of ice water to stop the cooking process. Drain the broccoli and set aside.
  4. Season the chicken: Sprinkle both sides of the chicken cutlets generously with Cajun seasoning.
  5. Cook the chicken: In a large skillet, heat the olive oil until it shimmers. Arrange the chicken in a single layer and sauté, flipping once, until an internal thermometer reaches 155°F (about 5 minutes per side). Remove the chicken from the skillet, cover it with foil, and transfer it to the preheated oven to keep warm.
  6. Make the garlic butter: Wipe the skillet clean with a paper towel and return it to the stove over medium-high heat. Melt the butter and heat until it starts to foam. Stir in the minced garlic and sauté until fragrant (about 30 seconds), being careful not to burn it.
  7. Deglaze with wine: Whisk in the dry white wine and bring the mixture to a simmer. Let it simmer until the sauce has reduced by about half (about 2 minutes).
  8. Make the Alfredo sauce: Whisk in the heavy cream and simmer until the sauce has slightly thickened (about 2 minutes). Fold in the shredded Parmesan cheese and stir until melted and smooth. Season the sauce with salt and pepper to taste.
  9. Combine pasta and sauce: Add the reserved cooked pasta to the skillet with the Alfredo sauce and toss gently to coat all the noodles.
  10. Assemble and serve: Arrange the blanched broccoli florets over the pasta. Top with the cooked Cajun chicken. Garnish with additional shredded Parmesan cheese, if desired. Serve immediately and enjoy!

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