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Creamy Cajun Chicken and Broccoli Farfalle

Tender Cajun-spiced chicken and broccoli florets tossed with bow-tie pasta in a rich, homemade garlic Parmesan cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: American, Cajun, Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Cajun Chicken
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil divided
Pasta & Sauce
  • 12 oz farfalle pasta (bow-tie)
  • 3 cups broccoli florets
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 0.5 cup chicken broth
  • 1 cup Parmesan cheese freshly grated
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • Large Pot (for pasta)
  • Colander
  • Tongs
  • Whisk

Method
 

  1. Coat chicken with 1 tbsp olive oil and Cajun seasoning. Heat remaining 1 tbsp oil in a large skillet over medium-high heat.
  2. Sear chicken for 5-7 minutes per side until cooked through (165°F). Remove from pan and let rest.
  3. Meanwhile, cook pasta in salted boiling water. Add broccoli during the last 3 minutes of cooking. Drain, reserving 1/2 cup pasta water.
  4. In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
  5. Stir in heavy cream, chicken broth, and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.
  6. Reduce heat to low. Whisk in Parmesan cheese until melted and smooth. Season with salt and pepper.
  7. Slice chicken. Toss pasta and broccoli with the sauce in the skillet. Top with sliced chicken and garnish with parsley.

Notes

Use freshly grated Parmesan for the smoothest sauce. If the sauce is too thick, add a splash of reserved pasta water.