Prep time: 15 mins | Cook time: 20 mins | Servings: 4–6
Ingredients
- The Pasta & Veggies:
- 1 lb penne pasta, cooked al dente.
- 2 cups fresh broccoli florets, steamed or lightly sautéed.
- The Cajun Chicken:
- 1 lb chicken breast, cut into bite-sized pieces.
- 2 tbsp Cajun seasoning (adjust for spice preference).
- 2 tbsp olive oil.
- The Creamy Sauce:
- 2 cups heavy cream.
- 1 cup freshly grated Parmesan cheese.
- 4 tbsp unsalted butter.
- 2 cloves garlic, minced.
- Seasoning & Garnish:
- 1/2 cup shredded Cheddar or Mozzarella (optional for extra melt).
- Freshly chopped parsley and extra red pepper flakes for heat.
Instructions
- Season: Toss the chicken pieces in a bowl with the Cajun seasoning until every piece is generously coated.
- Sear: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes until browned and fully cooked through. Remove the chicken and set aside.
- Simmer Sauce: In the same skillet, melt the butter and sauté the garlic for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
- Thicken: Whisk in the Parmesan cheese until the sauce becomes smooth and begins to thicken.
- Combine: Fold the cooked penne pasta and steamed broccoli into the sauce, tossing until the pasta is completely coated.
- Meld: Add the Cajun chicken back into the skillet, stirring gently to meld the spicy seasoning with the creamy sauce.
- Final Melt: Sprinkle a little extra shredded cheese over the top and let it melt for 1–2 minutes.
- Finish: Garnish with fresh parsley and serve immediately while hot and creamy.