Cajun Chicken and Broccoli Alfredo – Creamy with a Kick!

Ingredients:

2 boneless, skinless chicken breasts, sliced

1 tbsp Cajun seasoning

2 tbsp olive oil

3 cups broccoli florets

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup chicken broth

1/2 lb fettuccine pasta

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Directions:

Cook the Pasta:

Bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

Season and Cook the Chicken:

In a bowl, toss the sliced chicken breasts with Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and fully cooked, about 6-8 minutes. Remove from the skillet and set aside.

Cook the Broccoli:

In the same skillet, add the broccoli florets and cook for 3-4 minutes until bright green and slightly tender. Add minced garlic and cook for an additional minute until fragrant.

Make the Alfredo Sauce:

Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer, then stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.

Combine Pasta, Chicken, and Sauce:

Return the cooked chicken to the skillet along with the drained pasta. Toss everything together until the pasta is well-coated with the creamy Alfredo sauce.