Cajun Chicken Broccoli Alfredo (Print Version)
Seared Cajun chicken, tender broccoli and penne pasta tossed in a rich parmesan cream sauce, a spicy-creamy one-skillet dinner ready in about 40 minutes.
# Ingredients:
→ For the Cajun chicken
01 -
1 1/4 lb (560 g) boneless, skinless chicken breast, cut into 1-inch pieces
02 -
1 1/2 tablespoons Cajun seasoning
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon black pepper
05 -
1 tablespoon olive oil
→ For the pasta and broccoli
06 -
10 oz (280 g) penne pasta
07 -
3 cups (about 300 g) small broccoli florets
08 -
Salt, for the pasta water
→ For the Cajun Alfredo sauce
09 -
2 tablespoons unsalted butter
10 -
4 cloves garlic, minced
11 -
1 teaspoon Cajun seasoning, plus more to taste
12 -
1 cup (240 ml) heavy cream
13 -
3/4 cup (75 g) freshly grated parmesan cheese
14 -
1/3 cup (40 g) shredded mozzarella cheese
15 -
1/4 teaspoon red pepper flakes, optional
16 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Toss the chicken pieces with the Cajun seasoning, salt and pepper. Let them sit for about 10 minutes so the spice clings instead of sliding off in the pan.
02 -
Boil the penne in well-salted water according to the package directions. Add the broccoli florets to the same pot for the last 2 to 3 minutes of cooking, then reserve 1 cup of the starchy pasta water and drain everything.
03 -
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until deeply golden and cooked through to 165°F (74°C) on an instant-read thermometer. Remove to a plate.
04 -
Lower the heat to medium. Melt the butter in the same skillet, then add the garlic and the extra teaspoon of Cajun seasoning and cook for 30 to 60 seconds until fragrant. Pour in the cream and let it bubble gently at the edges, never a hard boil.
05 -
Reduce the heat to low. Whisk in the parmesan and mozzarella a handful at a time, letting each addition melt smoothly before adding more, until the sauce is glossy and thick.
06 -
Add the drained pasta, broccoli and seared chicken back into the sauce. Toss until everything is well coated, loosening with reserved pasta water if the sauce looks too thick. Top with parsley and red pepper flakes and serve immediately.
# Notes:
01 -
Serve immediately while the sauce is still silky and warm.
02 -
The sauce thickens noticeably as it cools, so loosen leftovers with a splash of cream when reheating.