A creamy, rich Alfredo sauce hugging tender pasta, all elevated by the boldness of Cajun spices and the freshness of broccoli.
Ingredients
Scale:
1 lb Chicken breast, diced
2 tbsp Cajun seasoning
2 cups Broccoli florets
8 oz Pasta (fettuccine or penne)
1 cup Heavy cream
1 cup Parmesan cheese, grated
2 cloves Garlic, minced
2 tbsp Olive oil
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
In the same pot, heat olive oil over medium heat. Add the diced chicken and Cajun seasoning. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the broccoli florets, cooking for another 2-3 minutes until they are bright green and tender-crisp.
Pour in the heavy cream and bring to a gentle simmer. Allow it to cook for 3-4 minutes, stirring occasionally, until the sauce slightly thickens.
Add the cooked pasta and grated Parmesan cheese to the pot, tossing everything together until well combined. Season with salt and pepper to taste.
Remove from heat and let sit for a minute to allow sauce to coat the pasta. Serve immediately, garnished with extra Parmesan if desired.
