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Cajun Chicken Alfredo with Garlic Butter Broccoli - Spicy Creamy Pasta Perfection

Cajun Chicken Alfredo with Garlic Butter Broccoli

Bold Louisiana Cajun spices meet creamy Italian Alfredo in this irresistible fusion dish that’s ready in just 40 minutes. Tender chicken strips are coated in a vibrant Cajun spice blend, then paired with silky fettuccine Alfredo and fresh garlic butter broccoli. This restaurant-quality meal balances rich creaminess with a spicy kick, creating layers of flavor that will have everyone asking for seconds. Perfect for weeknight dinners or impressive entertaining, this dish proves you don’t have to choose between speed and spectacular taste.

  • Total Time: 40 minutes
  • Yield: 4-6 servings

Ingredients

For the Cajun Chicken:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into strips
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ½ teaspoon smoked paprika
  • Salt to taste

For the Creamy Alfredo Sauce:

  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1½ cups freshly grated Parmesan cheese
  • ½ cup mozzarella cheese, shredded
  • 1 teaspoon Cajun seasoning
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • Salt to taste

For the Garlic Butter Broccoli:

  • 3 cups fresh broccoli florets
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste
  • Lemon zest (optional)

For the Pasta:

  • 1 lb fettuccine pasta
  • 1 tablespoon salt for pasta water
  • 1 tablespoon olive oil

Garnish:

  • 2 tablespoons fresh parsley, chopped
  • Extra Parmesan cheese for serving
  • Lemon wedges

Instructions

  1. Prepare the chicken: Slice chicken breasts into even ½-inch thick strips. Pat completely dry with paper towels to ensure proper searing. In a large bowl, toss chicken strips with 2 tablespoons Cajun seasoning and smoked paprika until every piece is well-coated.
  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (usually 10-12 minutes). Before draining, reserve 1 cup of the starchy pasta water—this is crucial for adjusting sauce consistency later. Drain pasta and toss with 1 tablespoon olive oil to prevent sticking.
  1. Sear the Cajun chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add chicken strips in a single layer. Work in batches if needed to avoid overcrowding. Cook for 4-5 minutes per side until deeply golden with a flavorful crust and internal temperature reaches 165°F. Remove to a plate and tent with foil to keep warm.
  1. Prepare the garlic butter broccoli: Using the same skillet (don’t wash it—those browned bits add incredible flavor), reduce heat to medium. Add 2 tablespoons butter and minced garlic. Sauté for 30 seconds until fragrant. Add broccoli florets and toss to coat in the garlic butter. Add 2 tablespoons water, cover with a lid, and steam for 3-4 minutes until bright green and tender-crisp. Season with red pepper flakes, salt, and pepper. Transfer to a bowl.
  1. Create the Cajun Alfredo sauce: In the same skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer. Let it bubble softly for 3-4 minutes, stirring occasionally. The cream will thicken slightly.
  1. Add the cheese: Reduce heat to low to prevent the sauce from breaking. Gradually add Parmesan cheese in three batches, stirring constantly after each addition until melted and smooth. Add shredded mozzarella and continue stirring until fully incorporated. The sauce should be velvety and coat the back of a spoon. Stir in 1 teaspoon Cajun seasoning, black pepper, and cayenne pepper if using.
  1. Combine pasta and sauce: Add the cooked fettuccine to the Alfredo sauce, using tongs to toss gently and coat every strand. If the sauce seems too thick, add reserved pasta water 2 tablespoons at a time until you reach your desired consistency. The starch in the pasta water helps the sauce cling beautifully to the noodles.
  1. Final assembly and plating: Divide the creamy Cajun Alfredo pasta among serving plates or shallow bowls. Top each portion with sliced Cajun chicken and arrange garlic butter broccoli florets alongside or on top. Drizzle any remaining sauce over the chicken. Garnish generously with fresh chopped parsley, extra Parmesan cheese, and serve with lemon wedges on the side.

Notes

Substitutions:

  • Chicken: Use boneless thighs for juicier meat, or substitute with shrimp for a seafood variation
  • Gluten-Free: Use rice-based fettuccine or gluten-free pasta of choice
  • Dairy-Free: Replace heavy cream with full-fat coconut cream and use nutritional yeast instead of Parmesan
  • Pasta: Penne, rigatoni, or linguine work equally well; choose your favorite shape
  • Lighter Version: Use half-and-half instead of heavy cream and reduce cheese by one-third

Tips for Success:

  • Always use freshly grated Parmesan cheese, not pre-grated, for the silkiest sauce texture
  • Don’t skip reserving pasta water—it’s essential for achieving the perfect sauce consistency
  • Pat chicken completely dry before seasoning to ensure a proper sear and crust formation
  • Keep heat low when adding cheese to prevent the sauce from breaking or becoming grainy
  • Cook broccoli just until bright green and tender-crisp for the best texture and color

Spice Level Adjustments:

  • Mild: Use only 1 tablespoon Cajun seasoning total, omit cayenne pepper
  • Medium: Follow recipe as written for balanced heat
  • Spicy: Add extra ½ teaspoon cayenne pepper and use hot Cajun seasoning blend
  • Extra Hot: Add fresh sliced jalapeños or hot sauce to taste

Storage:

  • Store pasta, chicken, and broccoli separately in airtight containers in the refrigerator for up to 3-4 days
  • Alfredo sauce thickens when cold—add milk or cream when reheating to restore creamy texture
  • Reheat pasta and sauce together in a skillet over low heat, stirring frequently
  • Chicken can be frozen for up to 3 months; sauce does not freeze well due to dairy content

Make-Ahead:

  • Season and slice chicken the night before; store covered in refrigerator
  • Pre-chop broccoli and store in cold water to maintain freshness
  • Make homemade Cajun seasoning in bulk and store in an airtight spice jar
  • For meal prep, slightly undercook pasta as it will soften when reheated

Wine Pairing:

  • Crisp Sauvignon Blanc or Pinot Grigio to balance the richness
  • Light-bodied Pinot Noir for red wine lovers
  • Sparkling water with lemon for a non-alcoholic option

Find it online: https://juicymeatrecipes.com/cajun-chicken-alfredo-with-garlic-butter-broccoli/