Here’s a straightforward, complete recipe for Baked Cajun Chicken and Broccoli Alfredo Pasta — flavorful, creamy, and filling. Everything is seasoned properly, baked with a golden top, and easy to prep ahead if needed.
Baked Cajun Chicken & Broccoli Alfredo Pasta
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
For the Chicken:
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2 large boneless, skinless chicken breasts (or 4 thighs)
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1 tablespoon Cajun seasoning
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1 tablespoon olive oil
For the Pasta:
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8 oz (about 2½ cups) penne or rigatoni pasta
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2 cups small broccoli florets (fresh or frozen)
For the Alfredo Sauce:
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2 tablespoons butter
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups whole milk (or 1 cup milk + 1 cup cream)
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3/4 cup grated Parmesan cheese
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Salt and pepper to taste
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Optional: pinch of red pepper flakes
For Baking:
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1/2 to 1 cup shredded mozzarella or Italian blend cheese
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Optional: extra Cajun seasoning for topping
Instructions:
1. Cook the Pasta and Broccoli
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Bring a large pot of salted water to a boil.
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Cook pasta until al dente, according to package directions.
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Add broccoli to the pot during the last 2–3 minutes of boiling.
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Drain and set aside.
2. Cook the Chicken
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Rub chicken with Cajun seasoning and olive oil.
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In a skillet over medium-high heat, sear chicken for 4–5 minutes per side until cooked through and slightly blackened.
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Let rest 5 minutes, then slice or dice.
Tip: For extra smoky flavor, grill or roast the chicken instead of pan-cooking.
3. Make the Alfredo Sauce
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In a saucepan, melt butter over medium heat.
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Add garlic and sauté for 30 seconds.
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Whisk in flour and cook for 1 minute.
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Gradually whisk in milk, stirring constantly until smooth.
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Simmer for 3–5 minutes until slightly thickened.
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Stir in Parmesan cheese. Season with salt, pepper, and red pepper flakes if using.
4. Assemble the Bake
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Preheat oven to 375°F (190°C).
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In a large mixing bowl or directly in a baking dish, combine cooked pasta, broccoli, sliced Cajun chicken, and Alfredo sauce.
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Mix well and transfer to a greased 9×13-inch baking dish.
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Top with shredded cheese and a light sprinkle of Cajun seasoning (optional).
5. Bake
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Bake uncovered for 20–25 minutes, until hot and bubbly.
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Broil for 2–3 minutes at the end if you want a golden top.
6. Serve
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Let rest for 5 minutes before serving.
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Garnish with chopped parsley or extra Parmesan if desired.
Make-Ahead Tip:
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You can fully assemble the dish, cover, and refrigerate it for up to 24 hours. Add 10–15 minutes to the baking time if cold.
Let me know if you’d like a lighter version (no cream), a spicier Cajun rub, or a one-pan version without baking.
