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Ingredients
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized strips
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Recipe Directions
- Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- Season the chicken breast strips with Cajun seasoning, ensuring they are evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook until browned and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and broccoli florets. Sauté for 2-3 minutes, or until the broccoli is tender-crisp.
- Reduce the heat to medium-low and pour in the heavy cream. Bring the cream to a simmer, then stir in the grated Parmesan cheese until melted and smooth.
- Return the cooked chicken strips to the skillet and toss to coat in the Alfredo sauce.
- Add the cooked fettuccine pasta to the skillet and toss until well coated in the sauce. Season with salt and pepper to taste.
- Serve the Cajun Chicken Alfredo with Broccoli hot, garnished with chopped fresh parsley if desired.
Kitchen Equipment Needed
- Large skillet
- Pot for cooking pasta
- Colander
How to Store Leftovers
If you have any leftovers (although it’s unlikely with this delicious dish!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until warmed through, or reheat on the stovetop over medium heat, stirring occasionally.
Serving Suggestions
Cajun Chicken Alfredo with Broccoli is a complete meal on its own, but you can serve it with a side of garlic bread or a crisp green salad for added freshness. Pair it with a glass of white wine or sparkling water with a splash of lemon for a refreshing accompaniment.
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