Everyone is going to love this Cajun Chicken and Broccoli Alfredo! I’m pretty sure about it! This recipe is something you might want to try for a simple family dinner! Easy and delicious, I can’t think of any reason why you shouldn’t give this recipe a try. Enjoy!
Ingredients:
1 lb. chicken breast cutlets
2 tbsp butter
2 tbsp olive oil
1 lb. penne pasta
½ c dry white wine such as Chardonnay
2 c heavy cream
2 c broccoli florets
3 cloves garlic, minced
8 oz. of Parmesan cheese, shredded, plus more for garnish
salt and freshly ground black pepper
2–3 tbsp Cajun Seasoning – adjust to your taste preference
Directions:
Prepare the oven and preheat it to 200 degrees F.
Refer to the directions provided on the package of pasta on how to cook it. Transfer the cooked pasta into a mixing bowl but do not drain the pasta water.
Put the pot back on the stove and allow the pasta water to boil. Add the broccoli and blanch for a minute. Drain and place the broccoli into a bowl with iced water.
Season the chicken with Cajun seasoning.
Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
Place the chicken into the hot skillet, then sear each side for about 5 minutes or until brown. Transfer onto a baking sheet and place it in the oven to maintain its temperature.
Add butter to the same skillet and allow it to melt.
Add the garlic, then sauté just until aromatic.
Add the wine, then scrape the bottom of the skillet to get the browned bits. Simmer for 2 minutes.
Add the cream, then whisk until well blended. Simmer for 2 more minutes or until the texture of the sauce becomes thick.
Stir in the Parmesan cheese, salt, and pepper.
Put the pasta in the skillet, then toss until completely coated with the delicious sauce.
Sprinkle each serving with Parmesan cheese.
Serve with broccoli. Enjoy!
Notes:
I do not recommend freezing this dish.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.