Cajun Chicken and Broccoli Alfredo Pasta is fettucini, broccoli, and Cajun chicken tossed in a creamy Cajun-seasoned Alfredo sauce. It is a rich and flavorful dish that will surely satisfy and fill you up! If this sounds like your kind of recipe, you will also love my Cajun Chicken with Roasted Garlic Alfredo, too!
Ingredients & Substitutions
Pasta: Fettuccine is a popular choice for alfredo sauce because of its wide and flat surface. It is perfect for holding onto all that creamy sauce as well as the chicken. If you don’t have fettuccine on hand, you could substitute pasta that you have or make your homemade shaped pasta. Sourdough Pasta would also be delicious. No matter the pasta you use, be sure to reserve about a cup of pasta water before you drain the noodles.
Broccoli: Look for fresh broccoli florets to quarter and add to the pasta in the final 3-4 minutes of boiling time. If using frozen broccoli, add that in the final minute of boiling the pasta. For another delicious recipe using fresh broccoli, I also have Blackened Salmon and Broccoli Alfredo.
Chicken: I prefer boneless, skinless chicken breasts in this recipe. You could use chicken thighs if preferred. Cooking times may vary depending on the size of the chicken breasts (or thighs) you are using, so make sure the chicken reaches an internal temperature of 165°F. You could also make this dish without chicken for a delicious creamy pasta recipe.
Cajun Seasoning: With cajun in the title of this recipe, cajun seasoning better be used! You will need it to season the chicken as well as in the Alfredo sauce. For the most flavor, make homemade cajun seasoning. You could always add more to your plate if desired!
Red Pepper Flakes: The red pepper flakes give just a subtle kick to the sauce. You could leave them out if preferred. Or, add more for a little more heat.
Heavy Cream: Some do have strong opinions about not using heavy cream, also known as heavy whipping cream, in authentic Alfredo sauce. However, I love the creaminess it brings, especially when cream cheese is also added to the sauce!
Parmesan Cheese: For the best results, grate the parmesan cheese yourself. Have some extra grated parmesan for serving, too!
Why Reserve Pasta Water
Reserved pasta water adds flavor and helps bind the sauce and noodles together, ensuring a full-flavored taste in every bite! I added 1/2 cup pasta water to the sauce when I made it. However, if the consistency of the sauce is already to your preference, you do not need to add the pasta water. Or, you could add more if needed for a thinner sauce.
Can I Make This Ahead Of Time?
You can certainly make the Alfredo sauce in advance to save time when ready to put the dish together. Once the sauce has been made, let it cool. Then, store it in an airtight container in the refrigerator for up to 2-3 days. When ready to add the cooked pasta, broccoli, and chicken, simply heat up the sauce over low heat on the stovetop, stirring occasionally.
How To Store Cajun Chicken and Broccoli Alfredo Pasta
After the Cajun chicken and broccoli alfredo pasta has cooled to room temperature, store it in an airtight container. It will last up to 3-4 days. Reheat it over low heat on the stovetop or in the microwave.
Cajun Chicken and Broccoli Alfredo Pasta
Ingredients
- 8 ounces fettucini noodles
- 1 pound fresh broccoli florets, cut into small, bite-sized pieces (about 6 cups)
Chicken
- 4 boneless skinless chicken breasts, about 2 pounds
- 1 tablespoon Cajun seasoning
- 2 tablespoons extra virgin olive oil
Cajun Alfredo
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon Cajun seasoning
- ½ teaspoon red pepper flakes
- 1 ½ cups (357 g) heavy whipping cream
- 4 ounces (½ block) cream cheese, cubed
- 1 cup (100 g) parmesan cheese, shredded, plus extra for garnish
Instructions
- Bring a large pot filled with salted water to a boil over medium-high heat. Add noodles and cook al dente, according to package directions (8-10 minutes).
- In the final 3-4 minutes of boiling the noodles, add the broccoli.
- When done, reserve 1 cup of pasta water; drain the rest. Set aside.
Chicken
- Season chicken evenly on all sides with cajun seasoning.
- To a large nonstick skillet over medium heat, add oil. Once hot, add chicken breasts. Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from heat. Transfer the chicken to a plate. Tent to keep warm.
Cajun Alfredo
- In the same skillet over medium heat, melt the butter. Add garlic and cook for 1 minute.
- Mix in salt, pepper, cajun seasoning, red pepper flakes, heavy cream, cream cheese, parmesan, and ½ cup of the reserved pasta water. Whisk together until the cream cheese has melted through and the mixture is creamy.
- Add cooked pasta and broccoli, tossing to coat. (If you want a thinner sauce, add more reserved pasta water until desired consistency is reached.)
- Slice chicken into strips. Top the pasta with the sliced chicken. Serve with additional parmesan cheese for garnish.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I loved this recipe. The broccoli pairs so well with the creamy Alfredo sauce. I'm a fan of spice so I even added a little more cajun seasoning to my plate.
Elizabeth
This is a creamy and rich pasta dish that is sure to please. There is plenty of flavor from the cajun seasoning, and I like the added chicken for some protein.
Rachael
A delicious version of an alfredo sauce! I love the flavors from the cajun seasoning and the broccoli pairs so nicely with it. I will be making this again!
Bella
Packed with flavor! The cajun seasoned chicken mixes very well with the creamy Alfredo sauce. I enjoy the fresh element of the broccoli!
Selena
This is a super flavorful, delicious dish. Big enough to serve your family and nice enough to serve to guests!
