Cajun Chicken Alfredo with Roasted Broccoli 🍝🌶️
Creamy, Spicy, and Packed with Flavor
This Cajun Chicken Alfredo with Roasted Broccoli is the perfect balance of bold Cajun spice and rich, creamy comfort. Juicy, seasoned chicken pairs beautifully with a silky Alfredo sauce, while oven-roasted broccoli adds texture, color, and a slightly smoky bite. It’s a restaurant-quality meal you can make right at home—perfect for weeknight dinners or special occasions.
🛒 Ingredients
For the Cajun Chicken:
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2 large boneless, skinless chicken breasts
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1 tablespoon Cajun seasoning
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1 tablespoon olive oil
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Salt & black pepper, to taste
For the Alfredo Sauce:
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2 tablespoons butter
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3 cloves garlic, minced
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2 cups milk (whole milk preferred)
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1 cup heavy cream
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1½ cups freshly grated Parmesan cheese
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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¼ teaspoon paprika (optional)
For the Pasta & Broccoli:
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12 oz fettuccine or penne pasta
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3 cups broccoli florets
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1 tablespoon olive oil
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Salt & pepper, to taste
👩🍳 Instructions
1. Roast the Broccoli
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Preheat oven to 425°F (220°C).
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Toss broccoli with olive oil, salt, and pepper.
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Spread on a baking sheet and roast for 18–22 minutes, until tender and lightly charred. Set aside.
2. Cook the Pasta
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Cook pasta according to package instructions until al dente.
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Reserve ½ cup of pasta water, then drain and set aside.
3. Prepare the Cajun Chicken
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Pat chicken breasts dry and season both sides with Cajun seasoning, salt, and pepper.
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Heat olive oil in a skillet over medium-high heat.
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Cook chicken for 5–6 minutes per side, until fully cooked and nicely blackened.
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Remove from pan, let rest for 5 minutes, then slice.