Incredibly delicious and ready in just 30 minutes, this one-pot supper is perfect for busy weeknights.
Refresh your dinner routine during the week. Chicken Alfredo with a Cajun spin, loaded with broccoli and Wisconsin parmesan, is a crowd-pleaser every time. Learn how to get a head start on the recipe by reading the notes. Restaurants all across the world serve a dish called Cajun Chicken Alfredo. But why bother leaving the house when the genuine article can be made with no effort?
Before I found this recipe, I rarely prepared spaghetti alfredo. I had some awfully prepared spaghetti alfredo when I was in college, and ever since then I have refused to eat any dish that has alfredo sauce. For me, everything shifted when I made this Cajun Chicken Alfredo with Broccoli because it has a kick from the spices, protein from the chicken, vegetables from the broccoli (my whole family needs more vegetables), and a fantastic sauce to tie it all together. I have a serious craving for this food.
When we go out to restaurants, my two kids always get the same thing: basic pasta with alfredo sauce. Cajun Chicken Alfredo with broccoli has recently become a fan favorite, although it is difficult to find. When others have tried to replicate my success, they have been left feeling let down since their efforts fell short of mine.
The lunch made from the leftovers is delicious. In my opinion, this is a meal that you and your loved ones will enjoy very much.
INGREDIENTS:
Seasonings: salt and freshly cracked black pepper
Penne pasta, one pound
Frozen broccoli florets, 2 cups
Chicken cutlets, 1 lb. (For further information, read the chicken breast notes.)
Two to three teaspoons of Cajun seasoning, to taste
4 teaspoons of butter
1 stick of butter
Minced garlic from three garlic cloves
A glass and a half of dry white wine like Chardonnay
2-cups of full-fat cream
Eight ounces of shredded Parmesan, plus extra for topping
Instructions:
Turn on oven to 200 degrees Fahrenheit.
Four quarts of water and one tablespoon of salt should be brought to a boil in a big pot. Pasta should be cooked for about 9 minutes, or until al dente.
Gently drain the pasta, but do not discard the boiling water.
Turn the heat back on the water you used to cook the pasta in. Toss in the broccoli and blanch for 1-2 minutes, or until it is crisp-tender but still bright green.
The cooking process and color can be locked in by a quick dip into freezing water.
The chicken should be well seasoned with Cajun seasoning on both sides.
Warm oil to a shimmer in a large skillet.
A single layer of chicken should be added to the pan and cooked until an internal thermometer registers 165 degrees Fahrenheit, about 5 minutes per side.
Spread some foil out on a clean baking sheet or oven-safe dish. Place in oven to keep warm.
Once the chicken is cooked through, place it on a baking pan and heat it through in the oven.
Put the pan back on the stove and melt the butter over medium heat until it begins to froth.
For maximum aroma, cook the garlic for 30 seconds while stirring.
Deglaze the pan with the wine and stir to incorporate. Reduce by half, about 2 minutes, while simmering (your pan is hot at this point so it should not take long).
After about 2 minutes of simmering, the cream should be whisked in and thickened significantly.
Mix with grated parmesan cheese.
Taste and adjust seasonings with salt and pepper.
Simply put the cooked pasta back into the pan with the sauce.
Cook the pasta according to the package directions, then add it to the skillet or a big, warmed serving bowl. Top with the broccoli, then the chicken, and finally the remaining Parmesan cheese.