“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.
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Ingredients:
For the Pasta and Broccoli:
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| Ingredient | Quantity |
|---|---|
| Penne Pasta (or other small pasta) | 1 pound |
| Broccoli Florets | 2 cups |
| Salt | For boiling water |
For the Cajun Chicken:
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| 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:
- Preheat oven: Preheat your oven to 200°F (95°C) to keep the chicken warm.
- 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.
- 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.
- Season the chicken: Sprinkle both sides of the chicken cutlets generously with Cajun seasoning.
- 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.
- 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.
- 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).
- 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.
- Combine pasta and sauce: Add the reserved cooked pasta to the skillet with the Alfredo sauce and toss gently to coat all the noodles.
- 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!
