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Homemade Cajun Chicken Alfredo with Broccoli & Penne recipe photo
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Cajun Chicken Alfredo with Broccoli & Penne

This creamy, spicy Cajun Chicken Alfredo with tender chicken, fresh broccoli, and penne pasta is a comforting Italian favorite with a bold twist.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Creamy, Easy, Pasta, Quick, Spicy
Servings: 4 servings

Ingredients

  • 2 boneless, skinless chicken breasts sliced or left whole depending on preference
  • 2 tablespoons Cajun seasoning a blend of paprika, cayenne, garlic powder, and herbs
  • 8 ounces penne pasta the perfect tube-shaped pasta to capture sauce
  • 2 cups broccoli florets fresh, bright, and lightly steamed
  • 1 tablespoon olive oil for searing the chicken
  • 2 cloves garlic minced, for a fragrant base to the sauce
  • 1 cup heavy cream creates that rich, silky Alfredo sauce
  • 1 cup grated Parmesan cheese adds sharp, nutty flavor
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Pat the chicken breasts dry with paper towels. Sprinkle both sides generously with the Cajun seasoning, pressing it in for maximum flavor.
  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. In the last 3 minutes, add the broccoli florets to blanch until bright green and tender-crisp. Drain both pasta and broccoli together in a colander and set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-6 minutes per side, or until fully cooked and golden brown. Remove chicken and let rest before slicing into strips or bite-sized pieces.
  • In the same skillet, lower heat to medium and add minced garlic. Sauté for 1-2 minutes until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer, stirring frequently. Gradually add grated Parmesan cheese, stirring continuously until smooth and thickened. Season with salt and pepper to taste.
  • Add cooked penne pasta and broccoli back into skillet with Alfredo sauce. Toss gently to coat evenly. Stir in sliced Cajun-spiced chicken. Heat through for another 2-3 minutes to meld flavors.
  • Transfer to serving plates or dish. Sprinkle freshly chopped parsley over top for color and freshness. Serve immediately while warm and creamy.

Equipment

  • Large Pot
  • Large skillet or frying pan
  • Colander
  • Knife and cutting board
  • Measuring Spoons and Cups
  • Wooden spoon or silicone spatula

Notes

  • Substitute chicken with turkey breast or shrimp for protein variations.
  • Use Creole seasoning or smoked paprika & chili powder if Cajun seasoning is unavailable.
  • Swap penne pasta for fusilli, rigatoni, or gluten-free pasta to suit preferences.
  • Store leftovers in airtight container refrigerated up to 3 days; reheat gently with added milk or cream.
  • Freeze without broccoli to preserve texture; add fresh broccoli when reheating.