Ingredients:
8 oz fettuccine pasta (or your preferred pasta)
1 lb boneless, skinless chicken breasts, thinly sliced
1 tablespoon Cajun seasoning
Salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup broccoli florets
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup unsalted butter
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the fettuccine pasta according to the package instructions. Drain and set aside.
Season the sliced chicken breasts with Cajun seasoning, salt, and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices and cook until they are browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
Add broccoli florets to the skillet and cook until they are tender-crisp.
Reduce the heat to medium-low. Add heavy cream, butter, and grated Parmesan cheese to the skillet. Stir continuously until the cheese is melted and the sauce is smooth.
Return the cooked chicken to the skillet, allowing it to heat through in the Alfredo sauce. Season with additional salt and black pepper to taste.
Add the cooked fettuccine pasta to the skillet, tossing everything together until the pasta is well coated in the sauce.
Garnish with chopped fresh parsley.
Serve hot, and enjoy your Cajun Chicken and Broccoli Alfredo
