This dish is a cajun twist on the traditional alfredo sauce. It’s rich and creamy, but with a little kick of spice. This recipe is perfect for an easy weeknight meal or an elegant dinner party.

It is easy to make and can be served as either a main course or as a side. The Cajun Chicken and Broccoli Alfredo are perfect for any occasion, whether it be the holidays, an anniversary, or just because you want something delicious!

Cajun Chicken and Broccoli Alfredo bring the flavors from the south right into your favorite Italian dish. This recipe makes a lot so it’s perfect for a large family, a get-together, or meal prep for the week. Its creamy sauce makes it perfect for those looking for something lighter but still flavorful.

What goes well with this dish?

A traditional approach would be to turn the oven on and heat up some delicious garlic bread to dip in your extra alfredo sauce, and make a little sandwich out of your dinner; however, you like it we don’t judge. Another favorite pairing is serving with a side salad to cut the heaviness from the alfredo sauce. You can add in some extra veggies of your choice if you choose.

Can I make this in the crockpot or slow cooker?

We are huge fans of low and slow cooking. It enhances the flavor of your meal and really allows all the ingredients to be marinade together in perfect unison. Your meat becomes fall-apart delicious! If you go with this method just make sure to add the broccoli about an hour before the chicken is complete. The pasta you can boil till it is al dente and then add it in for the remaining 10-15 minutes. This allows the flavors to come together without the pasta becoming super soggy.

Ingredients:

2 lbs. Boneless skinless chicken breasts cut into bite-sized pieces

2 tbsp. Olive oil

2 Tbsp. Cajun seasoning

1 lb. Penne pasta

3 C. Broccoli florets

2 Tbsp. Butter unsalted

3 tsp. Minced garlic

⅓ C. White cooking wine

2 C. Heavy whipping cream

2 C. Shredded parmesan

Salt and pepper to taste

Instructions:

Heat the olive oil in a skillet over medium-high heat and add the chicken breasts. Sprinkle the cajun seasoning as well as salt and pepper to taste over the chicken, and saute until completely cooked through. Set aside.

Cook the penne pasta in boiling water to your liking, and strain completely.

Steam the broccoli until done to your liking.

Add the cooked pasta, broccoli and chicken to a large pot or bowl.

In a saucepan over medium heat, add the butter and minced garlic. Saute for 30 seconds.

Pour the white cooking wine into the saucepan and cook until the liquid is reduced by half.

Whisk the heavy whipping cream into the saucepan and continue to cook until thickened.

Add salt and pepper to taste as well as the parmesan cheese to the thickened sauce. Whisk until the cheese is completely melted.

Pour the sauce over the chicken, broccoli, and pasta mixture and toss to combine well.

Serve immediately.

How simple was that?

Let us know what you thought of this Cajun Chicken and Broccoli Alfredo in the comments below.

Cajun Chicken and Broccoli Alfredo

Cajun chicken and broccoli alfredo is a low-carb, high protein dish that can be served with pasta or rice. The recipe is simple and easy to make.

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Prep Time 20

Cook Time 30

Total Time 50

Servings 8

Ingredients

2 lbs. Boneless skinless chicken breasts cut into bite-sized pieces
2 tbsp. Olive oil
2 Tbsp. Cajun seasoning
1 lb. Penne pasta
3 C. Broccoli florets
2 Tbsp. Butter unsalted
3 tsp. Minced garlic
⅓ C. White cooking wine
2 C. Heavy whipping cream
2 C. Shredded parmesan
Salt and pepper to taste

Instructions

Heat the olive oil in a skillet over medium high heat and add the chicken breasts. Sprinkle the cajun seasoning as well as salt and pepper to taste over the chicken, and saute until completely cooked through. Set aside.
Cook the penne pasta in boiling water to your liking, and strain completely.
Steam the broccoli until done to your liking.
Add the cooked pasta, broccoli and chicken to a large pot or bowl.
In a saucepan over medium heat, add the butter and minced garlic. Saute for 30 seconds.
Pour the white cooking wine into the saucepan and cook until the liquid is reduced by half.
Whisk the heavy whipping cream into the saucepan and continue to cook until thickened.
Add salt and pepper to taste as well as the parmesan cheese to the thickened sauce. Whisk until the cheese is completely melted.
Pour the sauce over the chicken, broccoli and pasta mixture and toss to combine well.
Serve immediately.