Cajun Chicken and Broccoli Alfredo

Cajun Chicken and Broccoli Alfredo


  • 2 boneless, skinless chicken breasts, cut into strips
  • 2 tablespoons Cajun seasoning
  • 8 ounces fettuccine or any pasta of your choice
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cups broccoli florets
  • Salt and black pepper to taste
  • Chopped parsley for garnish


  1. Season the chicken breast strips with Cajun seasoning, making sure they are well coated. Set aside and let the flavors marinate for about 15-20 minutes.
  2. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the marinated chicken strips and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
  5. Pour in the heavy cream and bring it to a simmer. Cook for about 2 minutes, stirring occasionally.
  6. Gradually add the grated Parmesan cheese to the skillet, stirring continuously until it melts and forms a creamy sauce.
  7. Add the cooked pasta and broccoli florets to the skillet. Stir well to coat them with the Alfredo sauce.
  8. Return the cooked chicken strips to the skillet and toss everything together. Cook for an additional 2-3 minutes until the chicken is heated through and the broccoli is tender-crisp.
  9. Season with salt and black pepper to taste. Adjust the seasoning and thickness of the sauce by adding more Parmesan cheese or cream if desired.
  10. Remove from heat and garnish with chopped parsley.

Serve the Cajun Chicken and Broccoli Alfredo hot, and enjoy the delightful flavors of this soul food dish!