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–+ servings
A large skillet full of Cajun Chicken Broccoli Alfredo.

Cajun Chicken Broccoli Alfredo

Arlene Mobley - Flour On My Face
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian-American
Servings 4 Servings
Calories 897 kcal

Ingredients  

  • 8 oz. cooked fettuccine pasta
  • 1 ½ lbs. boneless skinless chicken
  • 2 tablespoons Cajun seasoning
  • 5 tablespoons unsalted butter (divided)
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups finely grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon Red pepper flakes ( optional)
  • 3 cups cooked broccoli florets
  • 1 teaspoon minced parsley (optional)
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Instructions 

Cajun Chicken

  • Season both sides of the chicken with Cajun seasoning.
  • Over medium heat in a heavy bottomed skillet melt 2 tablespoons of the butter. Add the chicken to the skillet and cook until the chicken is done through the center. Start by cooking the first side 4 to 5 minutes. Flip the chicken over and cook until the chicken has reached 165 °F degrees in the center. Use a instant read thermometer to check.
  • Remove the chicken from the skillet and set aside to rest for five minutes. Wipe out the bottom of the skillet if needed.

Alfredo Sauce

  • Reduce the heat to medium. Melt the remaining 3 tablespoons of butter in the skillet. Add the flour and whisk to make a thick paste or roux.
  • Slowly add the milk whisking to combine with the flour roux. Occasionally whisk 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.
  • Makes 4 servings.

Recipe Expert Tips

  • Store the leftovers in an airtight container in the refrigerator. Use within 4 days.
  • Reheating leftovers: You can reheat the leftovers in the microwave or in a skillet. Add a few drops of cream or milk to help make the cold alfredo sauce creamy.
  • Freezing leftovers: Leftover alfredo dishes can be frozen. Freeze in an airtight container. Thaw overnight in the refrigerator before reheating. Follow the reheating instructions above.
  • Cooking the chicken: You can cook the chicken in the skillet, or use a George Foreman grill.
  • Use an instant read thermometer to check the chicken. Always check at the thickest spot.

Nutrition

Serving: 1ServingCalories: 897kcalCarbohydrates: 62gProtein: 71gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 250mgSodium: 1400mgPotassium: 1400mgFiber: 5gSugar: 12gVitamin A: 3400IUVitamin C: 63mgCalcium: 892mgIron: 4mg
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