Cooking the Pasta and Broccoli
Bring a large pot of water to a boil with 6 cups water and 2 teaspoons salt. Add 1½ cups uncooked penne pasta and cook according to package directions until al dente. During the last 2–3 minutes of cooking, add 2 cups fresh broccoli florets to the same pot so they cook alongside the pasta. Drain everything together and set aside.
Preparing the Chicken
In a bowl, toss 2 chicken breasts (sliced into 2-inch chunks) with 1 tablespoon coarse kosher salt, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper until evenly coated. Heat 2 tablespoons cooking oil in a large skillet over medium-high heat, then add the chicken in a single layer. Cook for about 5–7 minutes, turning occasionally, until the chicken is browned and fully cooked through. Remove from the skillet and set aside.
Making the Alfredo Sauce
In the same skillet, reduce the heat to medium and melt 2 tablespoons unsalted butter. Add 1 minced garlic clove and cook for about 30 seconds until fragrant. Pour in ½ cup heavy whipping cream and add 2 ounces cream cheese, stirring until the cream cheese melts and the sauce becomes smooth. Stir in ¼ teaspoon garlic powder, ½ teaspoon Italian seasoning blend, ¼ teaspoon salt, and ¼ teaspoon black pepper. Add ½ cup grated Parmesan cheese and continue stirring until the sauce thickens into a creamy consistency.
Combining and Finishing
Return the cooked chicken to the skillet along with the drained pasta and broccoli. Toss everything together until well coated in the Alfredo sauce, allowing it to heat through for a couple of minutes.
Serving
Transfer to serving plates and finish with ¼ cup fresh chopped Italian parsley for a bright, fresh contrast. Serve immediately while hot for the best creamy texture and bold Cajun flavor.
