Cajun Chicken Broccoli Alfredo

Cajun Chicken Broccoli Alfredo is a delicious and creamy pasta dish that combines spicy Cajun seasoning with tender boneless chicken, crisp fresh broccoli, and a thick and rich homemade Alfredo sauce. The bold flavors of the Cajun spices perfectly complement the creaminess of the sauce.


Fettuccine Pasta Boneless Skinless Chicken Cajun Seasoning Unsalted Butter All-Purpose Flour Whole Milk Parmesan Cheese Red Pepper Flakes Broccoli Florets

Season both sides of the chicken with Cajun seasoning. Add the chicken to a skillet. Cook the first side 4 to 5 minutes. Flip the chicken over and cook until the chicken has reached 165 °F degrees in the center. Remove the chicken from the skillet and set aside to rest for five minutes.

Melt the remaining butter to the skillet. Add the flour slowly whisk in the milk until the sauce starts to thicken. Add the Parmesan cheese to the skillet and whisk while it melts to prevent scorching. Add the salt, pepper and red pepper flakes and whisk to combine.

Continue  to cook until the sauce has thickened enough to coat the back of a spoon. Turn the heat off and remove the skillet from the heat. Cut the chicken into slices or bite size pieces and add it to the skillet.

Add the cooked broccoli florets to the skillet and toss until combined with the alfredo sauce. Add the pasta to the skillet and toss to coat. Garnish with more shredded cheese, add parsley. Serve immediately.

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