This lively dinner brings together juicy strips of chicken in a fragrant Cajun crust, crisp-tender broccoli, and a velvety Alfredo sauce that coats every ribbon of fettuccine. Ready in 40 minutes, it delivers that restaurant-style richness at home and is perfect when you’re craving something deeply creamy and comforting.
Ingredients
- Fettuccine — 10.6 oz (300g)
- Chicken breast — 1.1 lbs (500g)
- Cajun seasoning — 2 tsp
- Broccoli florets — 10.6 oz (300g)
- Olive oil — 1 tbsp
- Unsalted butter — 1 oz (30g)
- Garlic — 3 cloves
- Heavy cream — 1 1/4 cups (300ml)
- Grated Parmesan — 2.8 oz (80g)
- Salt — 3/4 tsp, or to taste
- Black pepper — 1/4 tsp
- Lemon juice — 1 tsp, optional
- Chopped parsley — 2 tbsp
- Pasta water — 1/2 cup (100ml), as needed
Step-by-Step Recipe
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Add the broccoli florets during the last 2 minutes of cooking. Drain, reserving 1/2 cup (100ml) of the starchy pasta water.
- While the pasta cooks, pat the chicken dry and cut it into strips. Toss with the Cajun seasoning and a pinch of salt.
- Heat the olive oil in a skillet over medium-high heat. Sear the chicken for 5 to 6 minutes until golden and cooked through. Transfer to a plate.
- In the same skillet, melt the butter, add the finely chopped garlic, and cook for 20 to 30 seconds until fragrant.
- Pour in the heavy cream, bring it to a gentle simmer, and reduce the heat to medium. Add the Parmesan, stirring until the sauce is smooth and glossy. If needed, add a splash of reserved pasta water to loosen it to a silky texture.
- Return the chicken to the sauce. Season with salt, black pepper, and, if desired, a few drops of lemon juice for balance.
- Add the fettuccine and broccoli, toss well, and warm for 1 minute so the sauce clings to the pasta.
- Serve immediately, finished with chopped parsley and extra Parmesan to taste.
Nutrition per Serving
| Calories | 900 kcal |
|---|---|
| Protein | 54 g |
| Fat | 46 g |
| Carbohydrates | 72 g |
| Fiber | 5 g |
| Sodium | 950 mg |
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Tips and Variations
- Lighter version: replace half the cream with chicken or vegetable broth, and swap some of the Parmesan for reduced-fat cream cheese. The sauce stays creamy, just a little lighter.
- For the right sauce texture: keep the heat at medium, avoid a hard boil, add the cheese in batches, and adjust the consistency with pasta water as needed — it helps the sauce turn satiny.
- Gluten-free: use gluten-free pasta and make sure your Cajun seasoning does not contain wheat-based fillers.
- Substitutions: asparagus, spinach, or green peas work well in place of broccoli; shrimp can replace the chicken and only need 2 to 3 minutes to cook.
- Adjust the heat: if your Cajun blend is mild, add a pinch of cayenne pepper or crushed red pepper flakes.
- Storage: refrigerate cooled leftovers for up to 2 days; when reheating, add a splash of water or milk to bring the sauce back to life.
Frequently Asked Questions
Can I use a different pasta instead of fettuccine?
Yes, tagliatelle, linguine, or short shapes like penne all work well. The key is to cook the pasta until al dente so it doesn’t overcook in the sauce.
How can I make the dish lighter?
Replace half the cream with broth, reduce the Parmesan to 1.8 oz (50g), and add more broccoli. You’ll keep the richness and creaminess while lowering the calories.
What can I use instead of Cajun seasoning?
Mix paprika, garlic powder, thyme, oregano, ground pepper, cayenne, and a pinch of salt for a homemade Cajun-style blend with a similar character.