Cajun Chicken and Broccoli Alfredo is a flavorful twist on the classic Alfredo pasta dish, featuring tender chicken seasoned with Cajun spices, vibrant broccoli, and a rich, creamy sauce. This dish is a perfect balance of spicy, savory, and creamy flavors that come together to create a satisfying and comforting meal.
Ingredients:
- 1 pound penne or other small pasta
- 2 cups broccoli florets
- 1 pound boneless, skinless chicken breast cutlets
- 2-3 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups heavy cream
- 2 cups (8 ounces) Wisconsin Parmesan cheese, shredded
- Salt and pepper to taste
Instructions:
- Prepare Pasta and Broccoli: Bring 4 quarts of salted water to a boil in a large pot. Cook the pasta until al dente, about 9 minutes. Drain the pasta, reserving some of the cooking water, and set it aside. In the same pot of boiling water, blanch the broccoli florets for about 2 minutes until tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
- Season and Cook the Chicken: Season both sides of the chicken cutlets generously with Cajun seasoning. In a large skillet, heat olive oil over medium-high heat until shimmering. Add the chicken cutlets in a single layer and sauté for about 5 minutes on each side or until the internal temperature reaches 155°F. Remove the chicken from the skillet, cover it with foil, and keep it warm in a low oven (200°F).
- Prepare the Sauce: Wipe the skillet with a paper towel and return it to the stove. Melt butter over medium-high heat until foaming. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in the dry white wine, stirring to deglaze the pan. Simmer until the sauce has reduced by half, about 2 minutes. Whisk in the heavy cream and simmer until slightly thickened, about 2 minutes more. Fold in the shredded Parmesan cheese and season with salt and pepper to taste.
- Combine and Serve: Add the reserved cooked pasta to the skillet with the sauce and toss gently to coat. Arrange the blanched broccoli over the pasta and top with the cooked chicken cutlets. Garnish with additional shredded Parmesan cheese if desired. Serve immediately.
Tips:
- Adjust the amount of Cajun seasoning according to your preference for spice level.
- Be careful not to overcook the chicken to ensure it stays juicy and tender.
- Reserve some of the pasta cooking water to add to the sauce if needed to adjust the consistency.
- For added freshness and color, garnish the dish with chopped parsley or a squeeze of lemon juice before serving.
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