Ingredients:
- 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
Instructions:
- 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.
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- 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.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
- Pour in the heavy cream and bring it to a simmer. Cook for about 2 minutes, stirring occasionally.
- Gradually add the grated Parmesan cheese to the skillet, stirring continuously until it melts and forms a creamy sauce.
- Add the cooked pasta and broccoli florets to the skillet. Stir well to coat them with the Alfredo sauce.
- 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.
- 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.
- 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!