Chicken Pasta Louisianne Recipe
Cajun Blackened Boneless Breast of Chicken over Pasta Alfredo with Fresh Broccoli Florets & Pecorino Romano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the boneless chicken breasts with Cajun seasoning on both sides. Heat a skillet over medium-high heat and add a tablespoon of butter. Once hot, add the chicken and cook for about 6-7 minutes on each side, or until fully cooked and blackened. Remove from the skillet and let rest.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta. Drain and set aside.
- 3
Prepare the Alfredo Sauce
In the same skillet used for the chicken, add the remaining tablespoon of butter and minced garlic. Sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Stir frequently, allowing it to thicken slightly. Add the grated Pecorino Romano cheese and stir until melted and combined. Season with salt and pepper to taste.
- 4
Combine and Serve
Add the cooked pasta and broccoli to the Alfredo sauce, tossing to coat evenly. Slice the blackened chicken and serve it on top of the pasta. Garnish with additional Pecorino Romano cheese if desired.
