Creamy Cajun Chicken & Broccoli Pasta
A comforting pasta dish featuring tender chicken, broccoli, and a creamy Cajun sauce, perfect for a quick and satisfying dinner.
Ingredients
Main Ingredients
- 1.25 pounds chicken breasts, cubed
- 8 ounces broccoli florets Cut into small pieces
- 1 medium shallot, finely diced
- 3 cloves garlic, minced
- 0.5 pounds dried penne rigate or similar pasta
- 2 cups chicken stock
- 2 cups heavy cream
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, finely chopped For garnish
Seasoning
- 1.5-2 tablespoons Cajun seasoning Adjust to taste
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 2 ounces parmesan cheese, finely grated For thickening sauce and garnish
Instructions
Preparation
- Prepare the ingredients: Cut the broccoli, dice the shallot, mince the garlic, and cube the chicken.
- Coat the chicken with Cajun seasoning.
Cooking the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken until golden brown. Work in batches if necessary, adding a splash of stock or water if it sticks. Transfer to a plate.
Cooking the Broccoli
- In the same skillet, add the broccoli and cook until it starts to brown.
- Add two tablespoons of water, cover, and steam briefly until the broccoli is slightly tender. Move to the plate with chicken.
Making the Sauce
- Lower heat to medium-low. Add butter, then shallots; cook until translucent.
- Add garlic and stir until fragrant.
- Pour in chicken stock and heavy cream, then add the dried pasta. Stir, cover, and simmer until the pasta is almost tender.
Final Assembly
- Remove the lid, return chicken and broccoli to the skillet, and add grated parmesan. Simmer until sauce thickens.
- Serve warm, optionally adding more parmesan on top.
Notes
Adjust Cajun seasoning to taste. Add lemon juice at the end for a brighter finish. Use half and half in place of cream if needed, but adjust timing for thickening.