1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente.
During the last 2–3 minutes, add the broccoli florets to the pasta water.
Reserve about 1 cup of pasta water, then drain the pasta and broccoli.
2. Season the chicken
Place the chicken pieces in a bowl and toss thoroughly with 2–3 tablespoons Cajun seasoning.
3. Cook the chicken
Heat the olive oil in a large skillet over medium-high heat.
Add the seasoned chicken and cook for approximately 5–7 minutes, turning occasionally, until browned and cooked through. Transfer the chicken to a plate.
4. Sauté the garlic
Reduce the heat to medium and add the butter to the same skillet.
Add the minced garlic and cook for about 30 seconds, stirring constantly.
5. Deglaze the pan
Pour in the white wine and scrape the flavorful browned bits from the bottom of the skillet.
Simmer for approximately 2–3 minutes, allowing the wine to reduce slightly.
6. Make the Alfredo sauce
Pour in the heavy cream and bring it to a gentle simmer. Cook for about 3–5 minutes, stirring occasionally.
Gradually add the shredded Parmesan, stirring continuously until melted and the sauce becomes smooth and creamy.
7. Combine everything
Return the cooked chicken to the skillet. Add the drained pasta and broccoli.
Toss everything together until well coated. If the sauce is too thick, add a little reserved pasta water until you reach your preferred consistency.
8. Season and serve
Taste and adjust with salt, black pepper, and additional Cajun seasoning if desired.
Garnish with fresh parsley and a sprinkle of Parmesan.
🔥 Tip for the Best Alfredo
Keep the sauce at a gentle simmer rather than a hard boil after adding the cream and Parmesan. This helps keep the sauce smooth and creamy instead of separating.
Serve hot and enjoy this creamy Cajun comfort-food classic! 🍝🌶️
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