One of my most popular restaurant copycat recipes, Cajun Chicken Alfredo gets an extra punch of flavor from broccoli, homemade cajun seasoning, and a creamy homemade Alfredo sauce. All of this can be yours after just 10 minutes of prep time!
Nearly every popular chain restaurant has their own version of Cajun Chicken Alfredo. And although it’s probably cliche at this point, I can’t deny it’s downright irresistible. There’s something about the combination of spicy, creamy, and savory that just works. Plus, my restaurant copycat recipe gets a boost by way of broccoli, so we can call it a healthy dinner idea, right?!
This is one of those recipes that fills you soul with cheese and love, and will likely become a repeat feature on your family dinner menu.
Cajun Chicken Alfredo with Broccoli
One of my most popular restaurant copycat recipes, Cajun Chicken Alfredo gets an extra punch of flavor from broccoli, homemade cajun seasoning, and a creamy homemade Alfredo sauce. All of this can be yours after just 10 minutes of prep time!
Ingredients US CustomaryMetric
- ▢salt and freshly ground black pepper
- ▢1 pound penne pasta (see note 1)
- ▢2 cups broccoli florets
- ▢1 pound chicken breast cutlets (see note 2)
- ▢2 – 3 tablespoons Homemade Cajun Seasoning or store bought (see note 3)
- ▢2 tablespoons olive oil
- ▢2 tablespoons butter
- ▢3 cloves garlic minced
- ▢1/2 cup dry white wine such as Chardonnay (see note 4)
- ▢2 cups heavy cream
- ▢8 ounces Parmesan cheese shredded, plus more for garnish
Instructions
- Preheat oven to 200 degrees. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 9 minutes. Remove pasta and reserve pasta cooking water in the pot.
- Return pasta cooking water to boil. Add broccoli and blanch until just tender and bright green, about 1 to 2 minutes. Immediately drain and plunge in to a bowl of ice water to stop the cooking and set the color.
- Meanwhile, sprinkle both sides of the chicken generously with cajun seasoning. In large skillet, heat oil until shimmering.
- Add chicken to skillet in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 165 degrees, about 5 minutes on each side. Transfer clean baking sheet or oven-safe plate, cover with foil, and place in oven to keep warm.
- Clean skillet if desired (see note 2). Return skillet to stove and melt butter until foaming over medium-high heat. Stir in garlic until fragrant, about 30 seconds.
- Whisk in wine to deglaze the pan. Simmer until sauce has reduced by half, about 2 minutes (your pan is hot at this point so it should go pretty quickly).
- Whisk in cream and simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
- Return pasta to skillet and toss gently to coat. In skillet or in a large warmed bowl, pile broccoli on top of pasta, top with chicken, and garnish with more parmesan cheese.
Notes
- Penne pasta: Or another medium-cut pasta variety, such as fusilli, farfalle, mafalda, cavatappi, or rigatoni.
- Chicken breast cutlets: To use chicken breasts instead of cutlets, butterfly chicken breasts completely in half to make cutlets.
- Homemade Cajun seasoning: To make this spice blend recipe, in a small bowl, combine 3 tablespoons paprika, with 2 tablespoons garlic powder, 2 tablespoons Italian seasoning, 2 tablespoons salt, 1 tablespoon cayenne pepper, 1 tablespoon thyme, and 1 tablespoon onion powder. You can also buy a store-bought mix; either way, you’ll just need 2 to 3 tablespoons, depending on your spice preference.
- Dry white wine: Chardonnay, Viognier, Pinot Gris, or Sauvignon Blanc; take your pick. For an alcohol-free option, use ½ cup vegetable broth or chicken broth instead.
- Yield: This chicken Alfredo recipe makes six generous entree-sized servings. With protein, vegetables, a starch, and dairy in the mix, it’s practically a one-bowl meal. Add a side of breadsticks, if desired, to complete the restaurant copycat experience.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The pasta can be cooked a day in advance. Drain well and store in a zipper-top plastic bag in the refrigerator. Bring to room temperature or rinse with hot water and drain well before adding to the skillet.