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Cajun Chicken Alfredo With Broccoli

A delicious creamy pasta that comes together in roughly 30 minutes. The perfect, hearty, weeknight meal.


8oz vegan chicken, we used Daring Cajun Chicken Pieces* (see note below)

Avocado oil

2 tbsps vegan butter

2 tbsps flour

2-3 garlic cloves, minced

2-3 cups of unflavored non dairy milk (important to make sure the milk is NOT SWEET)

2 cups of vegan parmesan

Salt and Pepper

12-14oz of cooked pasta of choice, we used Penne

12oz of Broccoli stems, steamed

2 tsps crushed red pepper

1/4 cup Nutritional Yeast

*If not using the Cajun chicken add 1 tbsp of Cajun seasoning to your vegan chicken when cooking


Preheat oven to 350

Heat a large deep pan to medium high

Add in a little oil

Add in your Cajun chicken pieces and cook until browned, turning often

Remove cooked chicken from pan but leaving the oil left behind

Add your vegan butter to the pan

Once melted add in your garlic

Cook while stirring for 1-2 minutes

Whisk in your flour

Once flour has been mixed into the butter slowly add in your milk 1 cup at a time

Stir and cook for 5 minutes

Add in 1.5 cups of your parmesan

Season generously with salt and pepper

Mix and cook for 2-3 minutes

Add in your noodles

Mix well

Add in your broccoli and mix well

Add in your crushed red pepper and nutritional yeast and mix

Turn off heat

Pour into a greased baking dish

Top with your Cajun chicken pieces

Sprinkle top with more parmesan

Bake in preheated oven for 20 minutes

Remove from oven and let sit 5 minutes

Serve and enjoy!*

*Serving suggestion: I like to serve with more shredded parmesan and a lemon wedge


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