Creamy Garlic Parmesan Fettuccine with Cajun Chicken Bites & Broccoli

Cajun chicken bites

• 1½ lb (680 g) boneless skinless chicken breasts or thighs, cut into 1-inch (2.5 cm) cubes and patted very dry
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning, a low-salt blend if you can
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp kosher salt

Fettuccine and broccoli

• 1 lb (450 g) fettuccine
• 12 oz (340 g) broccoli florets, cut into bite-size florets
• 1 tbsp kosher salt, for the pasta water

Creamy garlic Parmesan sauce

• 3 tbsp (43 g) unsalted butter
• 5 garlic cloves, minced
• 1½ cups (360 ml) heavy cream
• 1 cup (100 g) finely grated Parmesan, from a block
• 2 tbsp finely chopped fresh parsley
• ½ tsp Cajun seasoning
• ¼ tsp red pepper flakes
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 1 cup (240 ml) pasta cooking water, reserved

To finish

• 2 tbsp finely chopped fresh parsley
• ¼ cup (25 g) finely grated Parmesan, for sprinkling

1. Season the chickenPat the chicken cubes completely dry. Toss them with the olive oil, Cajun seasoning, paprika, garlic powder and salt until every piece is coated in a deep orange-red rub.Evenly coated cubes with no wet patches.
2. Sear the chicken bites until charredHeat a 12-inch cast-iron or stainless skillet over medium-high heat until very hot. Add the chicken in a single layer, in two batches so the pieces don’t touch. Cook 2 to 3 minutes per side, turning to brown all sides, until deep golden with dark charred spots and the center reaches 165°F (74°C). Move to a plate.Dark charred spots on every side, and white, juicy meat when you cut a piece open.⏱ 3 min timer, first side
3. Boil the fettuccine and broccoliBoil the fettuccine in 4 quarts (4 L) of water with the salt for 1 minute less than the package says (usually 8 to 9 minutes). Add the broccoli for the last 2 minutes. Scoop out 1 cup (240 ml) of the cooking water, then drain without rinsing and separate the broccoli.The fettuccine is bendy but firm in the center, and the broccoli is bright green and just tender.⏱ 8 min timer, pasta
4. Make the garlic Parmesan cream sauceWipe out the skillet and melt the butter over medium heat. Cook the garlic 30 seconds, then pour in the cream and add the Cajun seasoning, red pepper flakes, salt and pepper. Simmer gently 4 minutes, until it coats a spoon. Turn the heat to low and whisk in the 1 cup Parmesan a handful at a time, then stir in the 2 tbsp parsley.A silky, pale gold sauce, flecked with red and green, with no grainy cheese.⏱ 4 min timer, simmer
5. Toss the fettuccineAdd the fettuccine and ¼ cup (60 ml) of the pasta water to the sauce and toss with tongs 1 to 2 minutes, adding more water a splash at a time until glossy and clinging to every ribbon.Glossy golden ribbons coated in sauce, speckled with parsley and red pepper.
6. Plate and servePile the fettuccine on one side of a wide bowl. Set the broccoli at the top and heap the chicken bites on the other side. Sprinkle the pasta with the extra ¼ cup Parmesan and the 2 tbsp parsley and serve right away.Three sections: creamy fettuccine under a snowfall of Parmesan, green broccoli and charred chicken bites.

• Pat the chicken dry and use a very hot pan. That’s what builds the dark charred spots in the photo.
• Cut the cubes evenly to about 1 inch (2.5 cm), so they cook at the same rate.
• Don’t crowd the skillet. Work in two batches and leave space around each piece. Crowded chicken steams and turns pale.
• Check your Cajun seasoning. Salt levels vary a lot between brands. If yours is salty, use a little less and taste the sauce before adding salt.
• Undercook the fettuccine by a minute. It finishes in the sauce and takes on flavor.
• Cook the broccoli in the pasta water for just the last 2 minutes. It stays bright green and crisp-tender, with no extra pot to wash.
• Add the Parmesan on low heat, a handful at a time, and grate it from a block. Boiling after the cheese goes in makes the sauce grainy.
• Loosen with pasta water, not more cream. The sauce thickens fast as it stands, and a splash of starchy water makes it glossy again.
• Doneness: chicken is cooked at 165°F (74°C). Thighs stay juicier up to 175°F (79°C).
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. For 12 servings, sear the chicken in more batches and use a Dutch oven for the sauce.

Nutrition is an estimate per serving. Contains dairy and wheat. Check the Cajun seasoning label.

Easy swaps

Shrimp: use 1½ lb (680 g) large peeled shrimp, seared 1 to 2 minutes per side. Remove them as soon as they turn pink and curl.

Sausage: use sliced smoked sausage in place of the chicken. Brown it well and cut the added salt in half.

Pasta: linguine or tagliatelle work in place of the fettuccine.

Frozen broccoli: use 12 oz (340 g) of frozen florets, added to the pasta water for the last 3 minutes.

Milder: leave out the red pepper flakes and use a mild Cajun blend or smoked paprika.

Spicier: add ¼ tsp cayenne to the chicken and double the red pepper flakes.

Lighter sauce: use half-and-half in place of the cream and keep the simmer very gentle so it doesn’t split.

Gluten-free: use gluten-free fettuccine and follow its package time.

Make ahead: season the chicken and cut the broccoli up to a day ahead. The cream sauce is best made fresh.

Storage and reheating

Fridge: cool within 2 hours, then store the chicken, pasta and broccoli in separate airtight containers for 3 to 4 days.

Reheat: warm the pasta in a skillet over low heat with a splash of milk or broth, stirring until creamy, to 165°F (74°C). Warm the chicken in a 350°F (175°C) oven for 8 to 10 minutes.

Freezer: not recommended, since the cream sauce can split and the broccoli softens.