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Cajun Chicken and Broccoli Alfredo Pasta
If you’re craving a meal that’s equal parts comforting and exciting, look no further than Cajun Chicken and Broccoli Alfredo Pasta. This dish combines tender, Cajun-spiced chicken, crisp broccoli florets, and creamy Alfredo sauce tossed with perfectly cooked fettuccine. Every bite is a burst of bold flavors, from the smoky heat of Cajun seasoning to the rich, velvety sauce that coats every strand of pasta.
Whether you’re cooking for a family dinner or impressing guests, this recipe is a surefire winner. It’s hearty, satisfying, and packed with wholesome ingredients that come together in just 35 minutes. Plus, it’s versatile—swap in your favorite pasta or adjust the spice level to suit your taste.
Ready to dive into this flavorful creation? Let’s get cooking!
Cajun Chicken and Broccoli Alfredo Pasta
Course: Main Course, DinnerCuisine: Cajun-Inspired, AmericanDifficulty: MediumServings
6
servingsPrep time
20
minutesCooking time
20
minutesCalories
870
kcalIngredients
8 ounces fettuccine noodles
1 pound fresh broccoli florets, cut into small, bite-sized pieces (about 6 cups)
For the Chicken
4 boneless, skinless chicken breasts (about 2 pounds)
1 tablespoon Cajun seasoning
2 tablespoons extra virgin olive oil
For the Cajun Alfredo Sauce
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon Cajun seasoning
½ teaspoon red pepper flakes
1 ½ cups (357 g) heavy whipping cream
4 ounces (½ block) cream cheese, cubed
1 cup (100 g) shredded Parmesan cheese, plus extra for garnish
Directions
- Cook the Pasta and Broccoli:
- Bring a large pot of salted water to a boil over medium-high heat.
- Add the fettuccine noodles and cook according to package instructions (8-10 minutes) until al dente.
- In the final 3-4 minutes of cooking, add the broccoli florets to the boiling water.
- Reserve 1 cup of pasta water, then drain the noodles and broccoli. Set aside.
- Prepare the Chicken:
- Season the chicken breasts evenly on all sides with Cajun seasoning.
- Heat olive oil in a large nonstick skillet over medium heat.
- Add the chicken breasts and cook for 5 minutes on one side. Flip the chicken, reduce the heat to medium-low, and cook for an additional 5 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the skillet and transfer to a plate. Tent with foil to keep warm.
- Make the Cajun Alfredo Sauce:
- In the same skillet over medium heat, melt the butter.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the kosher salt, black pepper, Cajun seasoning, red pepper flakes, heavy cream, cream cheese, Parmesan cheese, and ½ cup of the reserved pasta water.
- Whisk the mixture until the cream cheese is fully melted and the sauce is smooth and creamy.
- Combine Everything:
- Add the cooked pasta and broccoli to the skillet with the Alfredo sauce. Toss to coat evenly.
- If the sauce is too thick, add more reserved pasta water, a little at a time, until the desired consistency is reached.
- Serve:
- Slice the cooked chicken breasts into strips.
- Top the pasta with the sliced chicken and garnish with additional Parmesan cheese.
- Serve immediately.
Notes
- Pasta Substitutions: If you don’t have fettuccine, linguine or penne works well. For a unique twist, try sourdough pasta.
Broccoli Options: Fresh broccoli is preferred, but frozen broccoli can be added in the final minute of boiling the pasta.
Spice Level: Adjust the amount of Cajun seasoning and red pepper flakes to suit your taste.
Make-Ahead Tip: The Alfredo sauce can be made 2-3 days in advance and stored in the refrigerator. Reheat gently on the stovetop before combining with the pasta, broccoli, and chicken.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of cream or pasta water to refresh the sauce.
Enjoy this Cajun Chicken and Broccoli Alfredo Pasta—a rich, creamy, and flavorful dish that’s perfect for dinner!
