Difficulty: Intermediate
Cuisine: Cajun-inspired
Yield: 4 Servings (Serves 4 portions)
Dietary: ~
Ingredients
→ Protein
680 g boneless, skinless chicken breast, cut into bite-sized pieces
→ Seasonings
Fine sea salt, to taste
Freshly ground black pepper, to taste
Cajun seasoning, 2–3 g or to taste
→ Fats
15 ml unsalted butter
15 ml olive oil
→ Aromatics
4 garlic cloves, minced
→ Sauce Base
240 ml heavy cream (35% fat)
240 ml whole milk
→ Cheese
140 g grated mozzarella or Monterey Jack cheese
→ Vegetables
100 g broccoli florets, fresh or lightly steamed
→ Pasta
100 g penne pasta
Instructions
Toss the chicken pieces with salt, black pepper, and Cajun seasoning. Allow to stand for several minutes to promote seasoning adherence.
Cook penne in generously salted boiling water until al dente, following package instructions. Simultaneously, steam or blanch broccoli florets until vibrant and just tender. Drain and set both aside.
Heat butter and olive oil in a large sauté pan over medium-high heat. Add seasoned chicken and sear, cooking approximately 5 minutes per side, until golden brown and cooked through. Remove chicken and reserve.
Reduce the heat to medium. In the same pan, add minced garlic and sweat for 30 to 60 seconds, stirring until aromatic but not browned. Pour in heavy cream and gradually add milk, stirring constantly. Bring to a gentle simmer.
While the sauce is hot but not boiling, stir in grated mozzarella or Monterey Jack, mixing until completely melted and the sauce achieves a silky consistency.
Add cooked penne, sautéed chicken, and prepared broccoli to the sauce. Stir together thoroughly to coat all elements evenly, heating gently so the mixture is fully warmed.
Taste and correct seasoning with additional salt, pepper, or Cajun spice as needed. Serve immediately, garnishing with extra cheese, cracked pepper, or fresh parsley if desired.
Notes
For optimal texture, do not overcook the broccoli; it should retain a slight bite and vibrant color.
Allowing the chicken to rest after searing preserves its juiciness when incorporated into the sauce.
Tools You’ll Need
Large sauté pan or skillet
Medium saucepan
Colander
Knife and chopping board
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
