Cajun Chicken Broccoli Alfredo

If you’re looking for an easy weeknight meal that is both delicious and nutritious, look no further than this cajun chicken alfredo with broccoli. The combination of cajun spices and creamy alfredo sauce is sure to please even the pickiest eater, while broccoli provides a healthy dose of vitamins and minerals.

INGREDIENTS:

2 lbs. Boneless skinless chicken breasts cut into bite-sized pieces

2 tbsp. Olive oil

2 Tbsp. Cajun seasoning

1 lb. Penne pasta

3 C. Broccoli florets

2 Tbsp. Butter unsalted

3 tsp. Minced garlic

⅓ C. White cooking wine

2 C. Heavy whipping cream

2 C. Shredded parmesan

Salt and pepper to taste

DIRECTIONS:

Heat the olive oil in a skillet over medium high heat and add the chicken breasts. Sprinkle the cajun seasoning as well as salt and pepper to taste over the chicken, and saute until completely cooked through. Set aside.

Cook the penne pasta in boiling water to your liking, and strain completely.

Steam the broccoli until done to your liking.

Add the cooked pasta, broccoli and chicken to a large pot or bowl.

In a saucepan over medium heat, add the butter and minced garlic. Saute for 30 seconds.

Pour the white cooking wine into the saucepan and cook until the liquid is reduced by half.

Whisk the heavy whipping cream into the saucepan and continue to cook until thickened.

Add salt and pepper to taste as well as the parmesan cheese to the thickened sauce. Whisk until the cheese is completely melted.

Pour the sauce over the chicken, broccoli and pasta mixture and toss to combine well.

Serve immediately.

Nutrition