Cajun Chicken And Broccoli Alfredo

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

Instructions:

  1. Preheat the oven to 200°F (95°C). Bring a large pot of salted water (about 4 quarts) to a boil.
  2. Cook the pasta in the boiling water until al dente, approximately 9 minutes. Drain the pasta, reserving some of the cooking water, and set it aside.
  3. Return the reserved cooking water to a boil. Add the broccoli florets and cook until just tender and bright green, about 2 minutes. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain and set aside.
  4. Season both sides of the chicken breast cutlets generously with Cajun seasoning.
  5. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the seasoned chicken cutlets in a single layer and sauté, flipping once, until the internal temperature reaches 155°F (68°C), about 5 minutes per side. Remove the chicken from the skillet, cover it with foil, and transfer it to the preheated oven to keep warm.
  6. Using a paper towel, wipe out the skillet and return it to the stove. Melt the butter over medium-high heat until foaming. Add the minced garlic and sauté until fragrant, about 30 seconds.
  7. Whisk in the dry white wine and bring it to a simmer. Let the sauce simmer until it has reduced by half, approximately 2 minutes.
  8. Whisk in the heavy cream and simmer until slightly thickened, about 2 minutes. Fold in the shredded parmesan cheese until melted and incorporated into the sauce. Season with salt and pepper to taste.
  9. Add the reserved cooked pasta to the skillet and toss gently to coat it in the sauce. Arrange the blanched broccoli florets over the pasta. Place the cooked chicken breast cutlets on top and garnish with additional shredded parmesan cheese if desired.
  10. Serve the dish immediately while hot. Enjoy!
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