Cajun Chicken An Broccoli Alfredo



1 pound penne pasta 

florets from 2 cups broccoli

1 pound cutlets of boneless, skinless chicken breast

2 – 3 tbsp. Cajun seasoning (see notes)

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced

1/2 cup white wine (dry)

2 quarts of thick cream

2 cups (8 ounces) shredded Wisconsin parmesan cheese

seasoning with salt and pepper




Preheat the oven to 200 degrees Fahrenheit. Bring 4 quarts of salted water to a boil in a big saucepan.

Cook, occasionally stirring, until the pasta is al dente, about 9 minutes. Drain the pasta and set aside the cooking water. Remove the pasta and set it aside.

Bring the water back to a boil. Boil the broccoli for 2 minutes, or until it is barely tender and brilliant green. Immediately immerse yourself in a basin of icy water. Drain the water and set it aside.

Meanwhile, liberally season both sides of the chicken with Cajun spice.

Heat the oil in a big skillet until it shimmers. Arrange the chicken in a single layer in a skillet and cook, rotating once, until the internal temperature reaches 155°F, about 5 minutes on each side.

Remove from skillet, cover with foil, and keep warm in the oven.

Return the skillet to the burner after wiping it down with a paper towel. Melt the butter over medium-high heat until it foams. Stir in the garlic and cook for 30 seconds, or until fragrant.

Pour in the wine. Bring to a low simmer. Cook for about 2 minutes, or until the sauce has reduced by half.

Cook, constantly whisking, until the cream has slightly thickened, about 2 minutes. Add the parmesan cheese and mix well—Salt & pepper to taste.

Return the reserved pasta to the skillet and gently toss to coat. Arrange broccoli on top of spaghetti, then top with chicken and more parmesan cheese. Serve right away.


To make your own Cajun Seasoning: Combine 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 tablespoon paprika, 1 tablespoon salt, 1/2 tablespoon black pepper, 1/2 tablespoon cayenne pepper, 1/2 tablespoon dried thyme, and 1/2 tablespoon onion powder.

To save time, the pasta can be prepared ahead of time, refrigerated, and then reheated in boiling water right before serving.

Broccoli may be blanched and shocked in ice water ahead of time, then stored in cold water in the refrigerator. Cajun seasoning may be prepared at any time.