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Cajun Chicken Alfredo with Broccoli

 


Cajun Chicken Alfredo with Broccoli


Ingredients:


Salt


1 pound penne or other small pasta


2 cups broccoli florets


1 pound boneless, skinless chicken breast cutlets


2-3 tablespoons Cajun seasoning (see notes)


2 tablespoons olive oil


2 tablespoons butter


3 cloves garlic, minced


1/2 cup dry white wine


2 cups heavy cream


2 cups (8 ounces) Wisconsin parmesan cheese, shredded


Salt and pepper


How to Make It:


Heat oven to 200°F. In a large pot, bring 4 quarts salted water to boil.


Add pasta and cook until al dente, about 9 minutes. Drain pasta, reserving cooking water. Set pasta aside.


Return cooking water to boil. Add broccoli; boil until just tender and bright green, about 2 minutes. Plunge immediately into a bowl of ice water. Drain and set aside.


Meanwhile, sprinkle both sides of chicken generously with Cajun seasoning.


In a large skillet, heat oil until shimmering. Arrange chicken in a single layer and sauté, flipping once, until temperature on internal thermometer reaches 155°F, about 5 minutes per side.


Remove from skillet, cover with foil and transfer to the oven to keep warm.


Wipe skillet with a paper towel and return to stove. Over medium-high heat, melt butter and heat until foaming. Stir in garlic; sauté until fragrant, about 30 seconds.


Whisk in wine; bring to simmer. Simmer until sauce has reduced by half, about 2 minutes.


Whisk in cream; simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season with salt and pepper.


Add reserved pasta to skillet and toss gently to coat. Arrange broccoli over pasta; top with chicken and garnish with additional parmesan cheese. Serve immediately.


Notes:


To make your own Cajun Seasoning: Combine 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 tablespoon paprika, 1 tablespoon salt, 1/2 tablespoon black pepper, 1/2 tablespoon cayenne pepper, 1/2 tablespoon dried thyme, and 1/2 tablespoon onion powder.


To get a head start: The pasta can be cooked in advance, refrigerated, and refreshed in hot water just before serving.


The broccoli can be blanched and shocked in ice water in advance; simply store in the refrigerator in cold water. The Cajun seasoning can be made anytime.