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Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4
4
Ingredients
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For the chicken:
- 2 large boneless skinless chicken breasts (or thighs), sliced
- 1 tablespoon olive oil
- 1–2 tablespoons Cajun seasoning (store-bought or homemade)
- Salt, to taste (if Cajun seasoning isn’t already salty)
For the pasta and sauce:
- 8 oz fettuccine or penne pasta
- 2 cups broccoli florets
- 2 tablespoons butter
- 3–4 garlic cloves, minced
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- Optional: pinch of cayenne or red pepper flakes for extra heat
- Optional garnish: chopped parsley or extra Parmesan
Instructions:
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1. Cook the pasta and broccoli
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package directions.
- In the last 2–3 minutes of cooking, add broccoli florets to the boiling water.
- Drain both and set aside.
2. Cook the chicken
- Season chicken slices generously with Cajun seasoning.
- In a large skillet over medium-high heat, heat olive oil.
- Sear chicken for 3–4 minutes per side until golden and cooked through.
- Remove from skillet and set aside.
3. Make the Alfredo sauce
- In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Add Parmesan cheese and black pepper, stirring until smooth and slightly thickened (about 2–3 minutes).
- Taste and adjust seasoning. Add a pinch of cayenne or chili flakes if desired.
4. Combine everything
- Return cooked chicken, pasta, and broccoli to the skillet.
- Toss to coat in sauce and warm everything through (1–2 minutes).
- If the sauce is too thick, thin with a splash of pasta water or milk.
5. Serve
- Plate and top with parsley and extra cheese if desired.
Tips:
- Want it creamier? Stir in 2 oz of cream cheese when making the sauce.
- Make it lighter: swap heavy cream for half-and-half and use grilled chicken.
- Works well with shrimp instead of chicken for a seafood version.
