1-First, prep your components: Cut the broccoli, dice the shallot, mince the garlic, grate the Parmesan, and cube the chicken. Pat the chicken dry and toss it with half the Cajun seasoning to lock in that flavor.

2-Next, heat the oil in a skillet over medium-high. Brown the chicken in batches until it’s cooked through, then deglaze the pan if needed with broth, water, or wine, and set it aside. In the same pan, cook the broccoli for about 5 minutes to get that nice brown edge.

3-Cooking the Dish: Add 2 tablespoons water to the broccoli, cover, and steam for 2 minutes until it’s softened but still firm. Remove and set aside. Reduce the heat to medium-low, melt the butter, and sauté the shallots until they’re translucent, about 2-3 minutes. Add the garlic and cook for another minute until fragrant.

4- Pour in the chicken stock, heavy cream, and dried pasta. Stir, cover, and bring to a simmer. Cook for 5-8 minutes until the pasta is just under al dente, stirring occasionally. Uncover, return the chicken, broccoli, and Parmesan to the pan, and stir while simmering a few minutes until the sauce thickens.

5-Finally, chop the parsley and serve the dish warm, topped with extra Parmesan and parsley. For a similar twist, check out our Garlicky Chicken Pasta Recipe for more pasta ideas.