Cajun Chicken Broccoli Alfredo (Print-Friendly Version)

This Alfredo combines thin chicken pieces, broccoli and fettuccine in a cream-and-Parmesan sauce. Cook the broccoli near the end of the pasta boil and keep the cheese sauce below a hard simmer. Cajun seasoning and Parmesan both contribute salt.

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# Ingredients You’ll Need:

→ Main Ingredients

01 - 2 boneless, skinless chicken breasts, sliced thin

02 - 2 teaspoons Cajun seasoning

03 - 2 tablespoons olive oil

04 - 8 ounces fettuccine pasta

05 - 2 cups broccoli florets

→ Sauce Components

06 - 2 tablespoons unsalted butter

07 - 3 cloves garlic, minced

08 - 1 1/2 cups heavy cream

09 - 1 cup grated Parmesan cheese

10 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Bring a pot of water to a boil. Coat evenly sliced chicken with Cajun seasoning.

02 - Heat olive oil in a large skillet and cook the chicken in an uncrowded layer. Turn as needed and confirm 165°F in the thickest pieces.

03 - Transfer to a clean plate. Cook fettuccine according to its package and add small broccoli florets near the final two minutes. Reserve some cooking water and drain once pasta and broccoli are ready.

04 - Melt butter in the skillet and briefly cook garlic. Add cream and warm gently, then reduce heat.

05 - Stir in Parmesan gradually without boiling. Toss in pasta, broccoli and cooked chicken. Loosen with reserved water if needed, taste for salt and pepper and serve.

# Extra Suggestions:

01 - Cut even pieces so they cook at a similar rate.

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