Step 1

PREP: Cut broccoli into bite size pieces. Finely dice shallot and mince garlic. Finely grate 2 ounces of parmesan cheese. Cut chicken breasts into bite size pieces, about 1 inch. Pat chicken dry and toss with cajun seasoning. *See note about Cajun seasoning.

Step 2

SEAR: Heat a skillet (with a lid) over medium-high heat until fully heated. Heat 1 tablespoon of olive oil. Add in chicken and sear, until browned on the outside and cooked through. You may have to do this in batches to get a proper sear. Add a splash broth, white wine, or wine water if necessary if the pan is sticking. Set chicken aside. Next add broccoli florets into the same pan, and cook for about 5 minutes, allowing broccoli to brown on some sides. Stir occasionally.

Step 3

STEAM: Add 2 tablespoons of water to the pan with broccoli and cover. Let broccoli steam for about 2 minutes, until slightly softer, but still firm. Remove broccoli and set aside with chicken.

Step 4

SAUTÉ: Turn heat to medium-low and melt butter. Sauté shallots in the butter for 2-3 minutes until becoming translucent and just starting to caramelize. Then add in garlic and cook until fragrant while stirring, about 1 more minute.

Step 5

BOIL: Carefully pour in chicken stock, heavy cream, dried pasta, and stir. Cover and bring up to a simmer. Cook for about 5-8 minutes (to just under al dente according to package directions). Keep an eye on the pot and stir occasionally so nothing sticks and the pot doesn’t boil over (a glass cover works well for this). Slightly offset the lid if pasta continues to boil over.

Step 6

SIMMER: Remove lid. Add chicken with any juices back into the pan along with the broccoli and parmesan. Stir and simmer for a few minutes until the sauce has thickened. Chop parsley while the sauce is simmering. Sauce will thicken as it cools

Step 7

SERVE: Serve hot topped with additional parmesan cheese and parsley.