Cajun Chicken and Broccoli Alfredo
This Cajun Chicken and Broccoli Alfredo is filled with fresh broccoli, spicy homemade cajun seasoning, tender chicken and a creamy lightened-up alfredo sauce. Using only one pot, this vegetable-loaded pasta dish is an easy weeknight meal that packs an extra spicy punch of flavor.
Servings: 6 servings
Calories: 449kcal
Ingredients
- 1.5 lbs. boneless skinless chicken breasts thinly sliced and chopped
- 3 Tbsp. cajun seasoning for chicken
- 1 Tbsp. olive oil
- 1 red bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 2 cups broccoli florets
- 1/2 large yellow onion diced
- 2 cloves garlic minced
- 8 oz. Barilla Protein Plus Pasta Spaghetti broken in half
- 2 cups fat free half and half
- 2.5 cups low sodium chicken broth
- 1-2 tsp. Cajun seasoning for sauce
- 1/2 tsp. salt
- fresh cracked pepper
- 1 medium zucchini spiralized, 8 oz.
- 1/2 cup Parmesan Romano Cheese blend, shredded 56g
Cajun Seasoning
- 3 Tbsp. smoked paprika
- 1.5 Tbsp. salt
- 2 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. dried oregano
- 1 Tbsp. cayenne pepper
- 1 tsp. fresh ground black pepper
Toppings
- fresh parsley for serving
- shredded parmesan cheese for serving
Instructions
- Add the sliced and chopped chicken to a large mixing bowl and top with 3 Tbsp. cajun seasoning. Mix to ensure all sides are coated with the seasoning.
- In a deep skillet or dutch oven with high sides, heat the olive oil over medium-high heat. Add the chicken slices and cook until golden brown and cooked through, approximately 5 minutes. Once cooked, transfer the chicken to a plate and set aside.
- Add the peppers, broccoli, onion and garlic to the same skillet and sauté until softened.
- Pour the half and half and chicken broth in with the vegetables. If you want mild (still spicy as this is a cajun dish) add 1 tsp. of cajun seasoning to the mixture along with salt and pepper. If you want spicy, add 2 tsp. of cajun seasoning and stir to combine.
- Break the spaghetti noodles in half and add to the pot in a criss cross pattern. This helps them cook through and not stick together in the pot. Press the noodles down so they’re submerged in the liquid to cook.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for about 10-15 minutes or until the pasta is cooked to your liking, stirring often.
- Once the noodles have softened, add the spiralized zucchini and mix to combine.
- Once the pasta is cooked and zucchini is soft, add the cheese to the pot and mix to melt and combine. Let simmer for 3-5 minutes.
- Add the cooked chicken back into the pot and stir into the pasta. Simmer for 3-5 minutes to allow the chicken to heat through and the flavors to melt together while the sauce thickens. Taste and adjust seasonings, if needed.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- If you use store-bought cajun seasoning I suggest cutting the seasoning in half and adjusting it to taste as store-bought is much saltier.
- Adjust the heat level in the sauce by using ¼ Tbsp. of Cajun seasoning for mild heat and ½ Tbsp. for spicy.
- Serving size gram suggestion is always an estimate and can change from person to person. I always suggest you weigh your final and divide by the number of servings.
Nutrition
Serving: 410grams | Calories: 449kcal | Carbohydrates: 56g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 772mg | Potassium: 583mg | Fiber: 7g | Sugar: 12g
