Cajun Chicken An Broccoli Alfredo

Ingredients

• A dash of Salt
• 1 pound of small-sized Pasta (penne recommended)
• 2 cups of fresh Broccoli Florets
• 1 pound of boneless, skinless Chicken Breast cutlets
• 2-3 tablespoons of zesty Cajun seasoning
• 2 tablespoons of Olive Oil
• 2 tablespoons of Butter
• 3 cloves of Garlic, finely minced
• 1/2 cup of Dry White Wine
• 2 cups of Heavy Cream
• 2 cups (equivalent to 8 ounces) of authentic Wisconsin Parmesan Cheese, finely shredded
• Salt and Pepper to taste

Instructions

Preheat your oven to a low 200°F. Start boiling 4 quarts of salted water in a sizeable pot.

To the boiling water, introduce your pasta and allow it to cook until it reaches that perfect al dente stage, usually around 9 minutes. Drain the pasta, taking care to reserve the water used for cooking. Set your pasta aside for now.

Bring the pasta water back to a roaring boil. Toss in your broccoli florets, boiling them until they are just tender and have a vibrant green hue, which takes about 2 minutes. Quickly transfer the broccoli into a bowl of ice water, then drain and set it aside.

Concurrently, prepare your chicken by dusting both sides generously with your chosen Cajun seasoning.

Heat your olive oil in a large skillet until it starts to shimmer. Place the chicken in a single layer in the skillet, flipping once, and sauté until the internal temperature reaches 155°F, usually about 5 minutes on each side. Remove the chicken from the skillet, cover with foil, and place in the preheated oven to maintain its warmth.

Carefully wipe the skillet clean with a paper towel before returning it to the stove. Melt your butter over medium-high heat until it starts to foam. Stir in your finely minced garlic, sautéing it until it releases its intoxicating aroma, typically about 30 seconds.

With a whisk, mix in your white wine and bring to a simmer. Allow the sauce to simmer until it has reduced to half its original volume, which should take about 2 minutes.

Now, whisk in your heavy cream, letting it simmer until it thickens slightly, another 2 minutes approximately. Now is the time to fold in your shredded Wisconsin parmesan cheese. Don’t forget to season with salt and pepper to your liking.

Lastly, reintroduce the pasta you set aside earlier into the skillet and gently toss it to ensure it’s evenly coated in your creamy alfredo sauce. Arrange the broccoli over the pasta, add the cooked Cajun chicken, and garnish with a generous helping of additional parmesan cheese. Serve immediately for the best experience.