Creamy, spicy, and deeply satisfying, this Cajun Chicken & Broccoli Alfredo brings together tender chicken, crisp broccoli, and a rich Alfredo sauce with Cajun flair. The heat is balanced by cream and cheese, making it bold but comforting — perfect for nights when you want something with kick without going overboard.
It’s a versatile weeknight meal that feels a little fancy. With simple ingredients and straightforward steps, you get a restaurant-style pasta dish without stress. Serve it with crusty bread or a side salad, and you’ve got a full meal.
Table of Contents
Why You’ll Love This Recipe
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Creamy Alfredo sauce that’s rich and silky
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Cajun seasoning adds bold flavor and warmth
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Broccoli adds color, texture, and nutrition
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Chicken gives protein and satisfying substance
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One‑pot or one‑skillet adaptation possible for easy cleanup
Ingredients (Serves 4)
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1½ lb chicken breast, cut into bite-sized pieces
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Salt and freshly ground pepper, to season
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1 tablespoon butter
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1 tablespoon olive oil
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4 minced garlic cloves
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1 cup heavy cream (35%)
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1 cup milk
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1¼ cup grated mozzarella or Monterey Jack cheese
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1 cup broccoli florets (fresh or lightly steamed)
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1 cup pasta (penne works well)
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Cajun seasoning (to taste — optional amount: about 1–2 tsp or more, depending on how spicy you like it)
Instructions
Step 1: Season Chicken
Season the chicken pieces with salt, pepper, and Cajun seasoning if you’re using it. Let them sit a couple of minutes to absorb the flavors.
Step 2: Cook Pasta & Broccoli
Cook the pasta al dente according to package directions, then drain. Meanwhile, cook or steam the broccoli until tender but still bright green. Set both aside.
Step 3: Sauté Chicken
In a large pot or skillet, heat the butter and olive oil over medium-high heat. Add the seasoned chicken and sauté ~5 minutes on each side (or until cooked through). Remove chicken and set aside.
Step 4: Build the Sauce
In the same pot, reduce heat to medium. Add garlic and cook until fragrant (30 seconds to 1 minute). Pour in heavy cream, and gradually add milk, stirring constantly to avoid overheating. Bring nearly to a simmer.
Step 5: Add Cheese
When the sauce is warm, stir in the mozzarella (or Monterey Jack) cheese until melted, smooth, and well blended into the sauce.
Step 6: Combine Everything
Add the cooked pasta, chicken pieces, and broccoli into the sauce. Stir to combine everything, coat well, and heat through. Taste and adjust seasoning (more Cajun, salt, or pepper as desired).
Step 7: Serve Hot
Serve immediately while the dish is hot and creamy. Garnish with extra cheese, freshly cracked black pepper, or chopped parsley if desired.
Tips for Success
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Use fresh garlic for best flavor; it makes a difference.
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Don’t overcook the chicken or broccoli; slightly undercooked is better since they’ll warm through in the final mix.
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When adding cheese, remove sauce from direct high heat to avoid separation.
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Taste as you go — Cajun seasoning blends vary a lot in heat.
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If sauce is too thick, thin with extra milk; if too thin, let simmer briefly.
Final Thoughts
This Cajun Chicken & Broccoli Alfredo delivers creamy comfort with just enough spice to make things exciting. It’s perfect when you want something satisfying but don’t want to slave in the kitchen. The blend of textures — smooth sauce, tender chicken, crisp‑tender broccoli — makes it a winning dish every time.
You can adapt it easily: add extra veggies (peas, bell peppers), use a blend of cheeses, or increase the heat with more seasoning. Leftovers are great, too, though the sauce may thicken — just reheat gently with a splash of milk to loosen it up.
Share Your Creations
Made this Cajun Chicken & Broccoli Alfredo?
Leave a comment and tell me how it turned out!
Did you turn up the heat, swap cheeses, or add veggies? I’d love to hear what you customized and see your photos!
Cajun Chicken And Broccoli Alfredo
Ingredients
Method
- Season the chicken pieces with salt, pepper, and Cajun seasoning if you’re using it. Let them sit a couple of minutes to absorb the flavors.
- Cook the pasta al dente according to package directions, then drain. Meanwhile, cook or steam the broccoli until tender but still bright green. Set both aside.
- In a large pot or skillet, heat the butter and olive oil over medium-high heat. Add the seasoned chicken and sauté ~5 minutes on each side (or until cooked through). Remove chicken and set aside.
- In the same pot, reduce heat to medium. Add garlic and cook until fragrant (30 seconds to 1 minute). Pour in heavy cream, and gradually add milk, stirring constantly to avoid overheating. Bring nearly to a simmer.
- When the sauce is warm, stir in the mozzarella (or Monterey Jack) cheese until melted, smooth, and well blended into the sauce.
- Add the cooked pasta, chicken pieces, and broccoli into the sauce. Stir to combine everything, coat well, and heat through. Taste and adjust seasoning (more Cajun, salt, or pepper as desired).
- Serve immediately while the dish is hot and creamy. Garnish with extra cheese, freshly cracked black pepper, or chopped parsley if desired.
