Cajun chicken broccoli alfredo

Cajun chicken and broccoli Alfredo combines tender chicken breast seasoned with bold Cajun spices alongside crisp broccoli and penne pasta swirled in a rich, creamy mozzarella sauce. This dish brings together the comforting familiarity of Alfredo with a lively Southern twist that wakes up your weekday dinner in under 40 minutes. The sauce is smooth and cheesy with fresh garlic infusing every bite, while the Cajun seasoning adds just the right amount of warmth without overpowering the dish. Tossed all in one pan, this meal is as easy to clean up as it is to love.

I still remember the first time I surprised my family by mixing Cajun spices into the Alfredo sauce. Their eyes lit up and we ended up with an empty pan and big smiles. Now it’s a regular request whenever we want something creamy with a bit of a kick.

Ingredients

• Boneless chicken breast: Choose firm and plump breasts and slice into uniform pieces so everything cooks evenly
• Pasta: Penne is ideal for catching the sauce but fusilli or rotini work well too
• Broccoli florets: Fresh broccoli keeps the dish vibrant and slightly crisp or lightly steam to keep the green extra bright
• Cajun seasoning: This blend gives smoky paprika, garlic, and cayenne heat so pick a blend you enjoy and go easy or heavy depending on your heat tolerance
• Heavy cream and milk: Full fat heavy cream adds rich depth while whole milk lightens the sauce so it is creamy without being heavy
• Grated mozzarella or Monterey Jack Cheese: freshly grated melts beautifully and creates a smooth velvety texture
• Butter and olive oil: A combination for sautéing chicken that adds richness and a subtle savory note
• Fresh garlic: Mincing fresh cloves adds essential aroma and flavor to the sauce that powder just cannot replace
• Salt and freshly ground black pepper: Seasoning throughout builds layers of flavor and sharpens every component

Instructions

Season the Chicken:

Pat chicken pieces dry with paper towels then season generously with salt pepper and Cajun seasoning. Let the chicken rest for a couple of minutes so the seasoning begins to penetrate the meat adding depth before cooking.

Boil the Pasta and Prepare the Broccoli:

Fill a large pot with salted water and bring it to a rolling boil. Add the pasta and cook just until al dente so it holds texture when baked in sauce later. Drain and set aside. In the same or a separate pot steam or lightly boil broccoli until bright green and slightly tender then drain to maintain its fresh bite.

Sauté the Chicken:

Heat butter and olive oil in a wide skillet over medium high heat. Add chicken in a single layer and cook without moving too much about five minutes per side until golden brown and fully cooked through. Remove the chicken to a plate to avoid overcooking as you prepare the sauce.

Start the Alfredo Sauce:

Reduce the pan heat to medium and add minced garlic. Stir constantly for about one minute until fragrant without letting it brown which could add bitterness.

Blend in Cream and Milk:

Pour in the heavy cream scraping up any tasty browned bits from the pan. Slowly add whole milk while stirring to keep the sauce silky and prevent scorching.

Add the Cheese:

Once the cream and milk mixture is near simmering add the grated mozzarella or Monterey Jack cheese. Stir slowly allowing the cheese to melt fully and form a thick velvety sauce with no lumps.

Mix Everything Together:

Return the cooked pasta chicken and broccoli to the pan. Toss gently in the sauce making sure every piece is evenly coated. Taste and adjust seasoning with more Cajun or salt if desired.

Serve Fresh and Hot:

Dish out immediately while the sauce is creamy and smooth. Top with extra cheese black pepper or fresh chopped parsley for garnish and serve.

One of my favorite moments is watching my kids sneak spoons of the sauce straight from the pan before I can even plate it. This creamy cheesy sauce is my secret trick to getting them to eat broccoli without complaint.

Storage Tips

Store any leftovers in an airtight container in the refrigerator and enjoy within three days. When reheating add a splash of milk or cream and warm gently on low heat to restore the silky sauce texture. Avoid freezing because cream based sauces often separate and become grainy after thawing.

Ingredient Substitutions

Try swapping chicken breast for turkey breast or boneless thighs for a heartier flavor. For vegetarians, increase broccoli and add sautéed mushrooms or diced bell peppers to keep it satisfying. Use half and half instead of heavy cream and part skim mozzarella for a lighter sauce version.

Serving Suggestions

Serve this creamy spiced pasta with a crisp green salad made from arugula or baby spinach and a warm slice of garlic bread. For a festive touch sprinkle shredded Parmesan cheese and fresh chopped parsley on top. Roasted cherry tomatoes tossed into the pasta add juicy sweet bursts that pair beautifully with the spicy Cajun flavors.

This creamy Cajun chicken and broccoli Alfredo is a quick flavorful weeknight meal ready in under 40 minutes. Serve immediately for best texture.

Common Questions About Recipes

→ Can I use pre-cooked chicken?

Yes, simply add sliced or shredded pre-cooked chicken when combining the pasta and broccoli. Warm gently in the sauce until heated through.

→ How do I keep broccoli bright green?

Steam or briefly blanch the broccoli until just tender, then rinse under cold water immediately to maintain its vibrant color.

→ How can I increase the spiciness?

Add more Cajun seasoning to taste or include a pinch of red pepper flakes during sautéing for extra heat.

→ Which cheeses work well in the sauce?

Monterey Jack, Parmesan, or a mix of mozzarella and sharp cheddar can enhance the sauce’s creaminess and flavor.

→ Can I substitute the pasta shape?

Penne works best, but rotini, fusilli, or fettuccine also hold the creamy sauce well and make great alternatives.