Tori's Kitchen - Cajun Chicken Alfredo with Broccoli
What You’ll Need -
Meat-safe cutting board, an additional cutting board, 2 (or more) Chicken breasts, 2 heads of broccoli, butter, garlic, milk, cream cheese, parmesan cheese, cajun seasoning, and bow tie (farfalle) pasta.
For the Alfredo:
2 (or more) Chicken breasts cut into bite-sized pieces
2 Tablespoons of softened butter
1 tablespoon of minced garlic
1 cup of milk
4 oz. of softened cream cheese
1 cup of shredded parmesan cheese
1 Tablespoon of cajun seasoning (more or less depending on your spice level). I use Tony Chachere’s Creole seasoning
For the Pasta:
Bow tie (farfalle) pasta (check serving size on box)
2 heads of chopped broccoli
Instructions:
On a meat-safe cutting board (mine is glass), cut chicken breasts into bite-sized pieces, and then on another cutting board, chop the heads of broccoli. In a large skillet pan, melt 2 tablespoons of butter on medium heat. Once the butter is melted, add about 1 Tablespoon of garlic and stir constantly for about 2-3 minutes or until the garlic browns. At this point, go ahead and start a pot of water for the pasta and cook per the instructions on the box. Once the garlic is brown, add in the raw bite-sized chicken and 1 Tablespoon of cajun seasoning. Cook the chicken for 3-4 minutes on medium low heat. Once the chicken has started to cook through, pour in the cup of milk and spoon in the 4 oz. of softened cream cheese. Once the cream cheese has become creamy, add in the parmesan cheese. At this point, the pasta should only have 3-4 minutes left, and this is the perfect time to blanch the broccoli (add broccoli into the boiling water and finish cooking it with the pasta). Stir the Alfredo until the sauce becomes the consistency that you like. At this point, the pasta should be finishing up. Once the pasta is cooked, drain it and add it to the Alfredo sauce. Stir until it’s combined.
Getting the sauce consistency right is hard sometimes. You may need to up the heat a tad or add a little more cheese for the sauce to thicken. If the sauce is too thick, lower the heat a bit and add in a little more milk.
The hero of this recipe is the cajun seasoning. I always sprinkle a little more cheese and seasoning on top before serving it. This is a go-to favorite recipe of mine and Cole’s. It’s easy and super delicious!
