Ingredients
– Salt
– 1 pound penne or other small pasta
– 2 cups broccoli florets
– 1 pound boneless, skinless chicken breast cutlets
– 2-3 tablespoons Cajun seasoning (see notes)
– 2 tablespoons olive oil
– 2 tablespoons butter
– 3 cloves garlic, minced
– 1/2 cup dry white wine
– 2 cups heavy cream
2 cups (8 ounces) Wisconsin parmesan cheese, shredded
– Salt and pepper
Préparations
1. Prepare the Pasta and Broccoli:
– Heat oven to 200°F.
– In a large pot, bring 4 quarts of salted water to a boil.
Add pasta and cook until al dente, about 9 minutes. Drain pasta, reserving cooking water. Set pasta aside.
– Return cooking water to boil. Add broccoli; boil until just tender and bright green, about 2 minutes. Plunge immediately into a bowl of ice water. Drain and set aside.
2. Season and Cook the Chicken:
– Meanwhile, sprinkle both sides of chicken generously with Cajun seasoning.
– In a large skillet, heat olive oil until shimmering. Arrange chicken in a single layer
and sauté, flipping once, until the internal temperature reaches 155°F, about 5 minutes per side. Remove from skillet, cover with foil, and transfer to oven to keep warm.
3. Prepare the Alfredo Sauce:
– Wipe skillet with a paper towel and return to stove. Over medium-high heat, melt butter and heat until foaming. Stir in garlic; sauté until fragrant, about 30 seconds.
– Whisk in white wine; bring to a simmer. Simmer until sauce has reduced by half, about 2 minutes.
– Whisk in heavy cream; simmer until slightly thickened, about 2 minutes. Fold in Wisconsin parmesan cheese. Season with salt and pepper.
4. Combine and Serve:
– Add reserved pasta to skillet and toss gently to coat.
– Arrange broccoli over pasta; top with chicken and garnish with additional parmesan cheese. Serve immediately.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: Approx. 600 kcal per serving
Servings: 4 servings
Enjoy the perfect blend of spicy Cajun chicken, creamy Alfredo sauce, and fresh broccoli with our Cajun Chicken and Broccoli Alfredo!