Name: Cajun Chicken Broccoli Alfredo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: For the Chicken and Pasta; 2 boneless, skinless chicken breasts (about 1 lb / 450 g); 1 tbsp Cajun seasoning (plus extra for garnish); 1 tbsp olive oil (15 ml); 10 oz fettuccine or linguine (280 g); 2 cups broccoli florets (200 g); For the Alfredo Sauce; 2 tbsp unsalted butter (30 g); 3 cloves garlic, minced; 1 cup heavy cream (240 ml); ½ cup whole milk (120 ml); ¾ cup grated Parmesan cheese (75 g); ½ tsp salt (or to taste); ¼ tsp black pepper; Optional: pinch of red pepper flakes for extra heat

To be frank, this Cajun Chicken Broccoli Alfredo is one of those dishes that I could eat, over and over again, and still not get bored with. Its texture is creamy, it is spicy, it is garlicky, and it is full of the juiciest chicken and the most tender broccoli. All of this is combined in a silky Alfredo sauce that embraces every single strand of pasta. The first bite is like luxurious comfort with a slight attitude — the type that makes you stop mid-forkful to say, Wow.

What Is Cajun Chicken Broccoli Alfredo?

The Southern spice and Italian comfort food are united perfectly. You take the rich, buttery creaminess of Alfredo sauce and make it vibrant by adding Cajun chicken, sautéed garlic, and broccoli. The consequence? A bold meal that fills and delights the palate to the extent of a sinful restaurant but still feels like home.

Why This Recipe Is Special

What makes this Alfredo special is the balance of flavors. The Cajun seasoning gives just the right amount of heat to the cream, while the broccoli adds freshness and color to the plate. It is filling but not heavy, decadent yet good enough for a weeknight dinner.

Not only that, but this dish also allows you to have the upper hand — you can even tone down the spice, change the meat, or even make it lighter with a few modifications. I really appreciate how adaptable it is, meaning that it caters to whether you are cooking for a group or just yourself after a tiring day.

Why You’ll Love This Recipe

Flavor Explosion: Creamy Alfredo with an added zesty Cajun spice makes it a flavor party in your mouth.
Balanced Comfort: It is rich and indulgent, but the broccoli keeps it fresh.
Quick and Easy: You can have it on your table in less than 40 minutes.
Customizable: Change the spice level, change the meat, or make it lighter with milk instead of cream.
Crowd-Pleaser: It is ideal for date nights, family dinners, or just to wow the guests.

Tools You’ll Need

Don’t worry — you don’t need fancy equipment for this one. Here’s what I use:

Large skillet or sauté pan: To sear the chicken and make the sauce all in one place (fewer dishes = happier you).
Medium saucepan: For boiling pasta and blanching broccoli.
Tongs: To handle the chicken without losing those tasty bits.
Whisk: For blending the creamy Alfredo sauce until smooth.
Sharp knife and cutting board: To slice the chicken and prep the broccoli.
Measuring cups/spoons: Because precision = consistency.

Ingredients

(Serves 4)

For the Chicken and Pasta

2 boneless, skinless chicken breasts (about 1 lb / 450 g)
1 tbsp Cajun seasoning (plus extra for garnish)
1 tbsp olive oil (15 ml)
10 oz fettuccine or linguine (280 g)
2 cups broccoli florets (200 g)

Related: Spicy Salmon Sushi Bake

For the Alfredo Sauce

2 tbsp unsalted butter (30 g)
3 cloves garlic, minced
1 cup heavy cream (240 ml)
½ cup whole milk (120 ml)
¾ cup grated Parmesan cheese (75 g)
½ tsp salt (or to taste)
¼ tsp black pepper
Optional: pinch of red pepper flakes for extra heat

Step-by-Step Instructions

1. Season and Cook the Chicken

Pat the chicken dry using paper towels, since it’s one of the ways to get a better brownness on the chicken. Both sides should be highly seasoned with Cajun seasoning. In a big skillet, heat olive oil over medium-high heat.

Put the chicken in the pan and let it fry without touching it for 4-5 minutes on each side, until it gets brown and cooked through. You’ll tell the chicken is ready when the meat thermometer reads 165°F (74°C).

Take the chicken out of the skillet and allow it to rest for a couple of minutes before cutting. (Don’t throw away the skillet — those brown bits on the bottom are full of flavor.)

2. Cook the Pasta and Broccoli

While the chicken is resting, put a large pot filled with salted water onto a boil. When water is boiling, add pasta and cook for around 8-10 minutes until al dente. During the last two minutes of cooking, add broccoli florets. This rapid blanch preserves their color and texture. Drain and reserve about ½ cup (120 ml) of pasta water, then set aside the pasta and broccoli.

3. Make the Alfredo Sauce

In the same pan where the chicken was cooked, lower the heat to medium and put in the butter. When it melts, add the minced garlic and sauté for 30 seconds — just until you start to smell it.

Pour in the milk and cream while whisking gently. Allow it to simmer for around 3-4 minutes for slight thickening. Then, add Parmesan, salt, and pepper. In case it gets too thick, add some of the reserved pasta water — it’ll unify Everything so nicely.

4. Combine Everything

The pasta and broccoli will be transferred to the sauce. Toss lightly to cover every single strand and floret in the creamy sauce. Cut the Cajun chicken and pile it on top. For a great finish, add more Parmesan and a sprinkle of Cajun seasoning.

5. Serve and Enjoy

Take a fork, wrap some noodles around it, and have that first bite — the spice, the cream, the broccoli crunch — it’s all the comfort and excitement in one bowl.

Related: Marry Me Chicken Thighs

Serving Ideas

Serve with garlic bread or buttered rolls to soak up every bit of sauce.
Add a side salad with lemon vinaigrette to cut through the richness.
Sprinkle a touch of fresh parsley or lemon zest for a bright pop of flavor.

Variations & Customizations

Protein Swap: Try shrimp, salmon, or even tofu for a twist.
Veggie Boost: Add mushrooms, spinach, or sun-dried tomatoes.
Light Version: Use half-and-half instead of heavy cream and reduce butter.
Extra Heat: Mix in cayenne pepper or hot sauce to taste.

Storage & Make-Ahead Tips

To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Warm gently on the stovetop over low heat with a splash of milk to loosen the sauce.
To Freeze: I don’t recommend freezing the sauce — cream-based sauces can separate — but you can freeze cooked chicken separately.

Pro Tips (And Mistakes to Avoid)

Here are a few secrets I’ve learned from making this dish way too many times:

Don’t overcook the chicken. Dry chicken ruins Everything — use a thermometer if you can.
Use freshly grated Parmesan. It melts smoothly than pre-shredded cheese.
Don’t boil the sauce. Gentle simmering keeps it creamy instead of curdled.
Reserve pasta water. It’s liquid gold for adjusting sauce consistency.
Season at the end. Cajun seasoning varies in saltiness — taste before adding more.

Recipe Details

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Nutrition (per serving):

Final Thoughts

If you love a meal that hits all the notes — creamy, spicy, hearty, and homemade — this Cajun Chicken Broccoli Alfredo is your new go-to. Every time I make it, I’m reminded how something this simple can taste so special.