Cajun Chicken and Broccoli Alfredo

This Cajun chicken and broccoli Alfredo is creamy, bold, and just the right amount of spicy. Tender chicken cutlets are seasoned with Cajun spices, then served over penne coated in a silky Parmesan cream sauce. Bright broccoli adds freshness and a little bite, making the dish feel balanced and satisfying. It’s a great weeknight “restaurant-style” dinner that comes together pretty fast. Finish with extra Parmesan on top for the perfect salty, cheesy bite.

Ingredients

• 1 lb penne (or other small pasta)
• 2 cups broccoli florets
• 1 lb boneless, skinless chicken breast cutlets
• 2–3 tbsp Cajun seasoning
• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups heavy cream
• 2 cups (8 oz) Wisconsin parmesan cheese, shredded
• Salt and pepper

Directions

1. Heat oven to 200°F and bring a large pot of salted water to a boil.
2. Cook pasta until al dente (about 9 minutes), drain, and reserve the cooking water; set pasta aside.
3. Return the cooking water to a boil, add broccoli, and boil 2 minutes until bright green and just tender.
4. Plunge broccoli into ice water, then drain and set aside.
5. Season both sides of the chicken generously with Cajun seasoning.
6. Heat oil in a large skillet until shimmering, then cook chicken in a single layer, flipping once, about 5 minutes per side (until it reaches 155°F).
7. Remove chicken, cover with foil, and keep warm in the 200°F oven.
8. Wipe the skillet, melt butter over medium-high heat, and sauté garlic about 30 seconds until fragrant.
9. Whisk in wine and simmer about 2 minutes until reduced by half, then whisk in cream and simmer about 2 minutes until slightly thickened; fold in parmesan and season with salt and pepper.
10. Toss pasta in the sauce, add broccoli over the pasta, top with chicken, and serve with extra parmesan if desired.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 780 kcal | Servings: 4

Tips

If your Cajun seasoning is salty, start with 2 tablespoons and add more to taste—this keeps the dish flavorful without over-salting the sauce.

Shock the broccoli in ice water so it stays bright green, and store leftovers in the fridge up to 3 days (reheat gently with a splash of cream or milk).

FAQ

Can I use a different pasta shape?
Yes—rotini, shells, or farfalle all hold the creamy sauce really well.

Do I have to use wine?
No—swap in chicken broth for a similar sauce base, though wine adds extra depth.

Why cook the chicken to 155°F instead of 165°F in the pan?
It finishes cooking as it rests, staying juicier instead of drying out.

How do I fix Alfredo sauce if it gets too thick?
Stir in a splash of reserved pasta water, milk, or cream until it loosens up.