Cajun Chicken Broccoli Alfredo

Cajun chicken broccoli Alfredo combines juicy chicken breast seasoned with a bold Cajun blend, tender broccoli florets, and penne pasta tossed in a rich and creamy cheese sauce. The velvety texture from fresh garlic, heavy cream, and mozzarella melts together with just enough heat to give the dish Southern flair. This onepan meal comes together quickly, making it a perfect choice for weeknights when you want comfort without fuss. The sauce clings to every bite, and a sprinkle of extra cheese or cracked black pepper on top finishes it off beautifully.

I first mixed Cajun seasoning into Alfredo sauce on a whim and was thrilled when my family’s eyes lit up with surprise. Now it’s a regular request, especially when we want something indulgent but still satisfying and familiar.

Ingredients

• Boneless chicken breast: choose firm and plump pieces and cut evenly so they cook uniformly
• Penne pasta: the ridges and hollow shapes capture the sauce perfectly making every bite flavorful
• Broccoli florets: fresh ones add a nice crunch and vibrant color, lightly steaming them enhances their brightness
• Cajun seasoning: essential for the bold flavor, look for a mixture with balanced paprika, garlic and mild cayenne heat
• Heavy cream and whole milk: full fat versions provide richness and creaminess for the sauce base
• Freshly grated mozzarella or Monterey Jack cheese: freshly shredded melts smoothly creating the velvety texture you want
• Butter and olive oil: together they offer a depth of richness and a hint of savory nuances for sautéing chicken
• Fresh garlic: freshly minced garlic gives a real depth of flavor, avoid pre-minced or garlic powders here
• Salt and freshly ground black pepper: seasoning at every step brings all the flavors to life

Instructions

Season the Chicken:

Pat the chicken dry with paper towels to help the seasoning stick well. Generously sprinkle salt, black pepper, and Cajun seasoning all over the chicken pieces. Let it rest briefly so the spices start to meld into the meat, locking in flavor even before cooking.

Boil the Pasta and Prepare the Broccoli:

Fill a large pot with water and add enough salt to make it taste like the sea. Bring it to a rolling boil over high heat. Add the penne pasta and cook until just al dente, meaning it has a slight firmness to the bite but is not undercooked. Once done, drain the pasta and set aside. Steam or lightly boil the broccoli florets just until they turn bright green and are crisp and tender. Avoid overcooking so they retain texture and color. Drain and set aside.

Sauté the Chicken:

Heat butter and olive oil together in a wide skillet or sauté pan over medium-high heat. Add the seasoned chicken pieces in a single layer without crowding the pan. Cook without moving them much for about five minutes on each side so that they develop a beautiful golden crust and are cooked through. Remove the cooked chicken from the pan onto a plate to prevent overcooking and to make room for the sauce.

Start the Alfredo Sauce:

Reduce the heat to medium in the same pan and add the freshly minced garlic. Stir constantly for about one minute just until you smell the garlic aroma but do not let it brown or burn. This gentle cooking releases flavor without bitterness.

Blend in Cream and Milk:

Pour in the heavy cream while scraping the pan’s browned bits to incorporate those delicious flavors into the sauce base. Slowly add the whole milk while stirring continuously to keep the sauce texture silky and smooth and to avoid burning at the bottom.

Add the Cheese:

When the cream mixture reaches a gentle simmer, evenly scatter the grated mozzarella or Monterey Jack cheese across the surface. Stir slowly and carefully to allow the cheese to melt fully and transform the sauce into a thick velvety mixture. Keep the heat low to maintain smoothness.

Mix Everything Together:

Return the cooked pasta, chicken, and broccoli to the pan with the sauce. Gently fold and toss everything together so that the sauce evenly coats each piece. Taste and adjust the seasoning if you feel it needs more Cajun seasoning or salt for balance.

Serve Fresh and Hot:

Dish the Cajun chicken broccoli Alfredo immediately while it is warm and saucy. You can garnish with a sprinkle of extra grated cheese, freshly ground black pepper, or a handful of chopped fresh parsley to brighten the plate and flavor.

I love watching my kids sneak bites straight from the pan while the cheese is still stringy and molten. This sauce has been my secret weapon for turning even the biggest broccoli skeptics into fans without complaints.

Storage Tips

Store leftovers in an airtight container in the fridge and enjoy them within three days while the sauce remains luscious. When reheating, add a splash of milk or cream and stir gently over low heat to bring back the creamy texture without curdling. Freezing is not recommended as cream-based sauces can separate and become grainy.

Ingredient Substitutions

You can substitute turkey breast or boneless thighs for the chicken if you want a more robust flavor. For a vegetarian version, increase the broccoli quantity and add sautéed mushrooms or bell peppers to maintain hearty texture. If you want a lighter sauce, use half and half instead of heavy cream and opt for part-skim mozzarella to reduce fat without sacrificing creaminess.

Serving Suggestions

This dish pairs beautifully with a crisp green salad to balance richness along with a slice of warm garlic bread for extra comfort. For special occasions, sprinkle with shredded parmesan and fresh parsley or add roasted cherry tomatoes on top for bursts of juicy sweetness.

This Cajun chicken broccoli Alfredo is a quick, comforting weeknight meal that still feels special. Serve it hot and enjoy the creamy, spicy goodness.

Common Recipe Questions

→ Can I use pre-cooked chicken for this dish?

Yes, sliced or shredded pre-cooked chicken can be added when combining the pasta and broccoli, then gently heated in the sauce.

→ How can I keep the broccoli bright green and crisp?

Steam or blanch the broccoli briefly and then rinse under cold water to preserve its vibrant color and crisp texture.

→ How can I increase the spiciness of the dish?

Add more Cajun seasoning or a pinch of red pepper flakes during the sautéing step for an extra kick.

→ What cheeses can be used besides mozzarella?

Monterey Jack, Parmesan, or a combination of mozzarella and sharp cheddar work well for a smooth, flavorful sauce.

→ Can I substitute a different pasta shape?

Penne is recommended, but rotini, fusilli, or fettuccine are good alternatives that hold the sauce nicely.