Rajun Cajun Ham Broccoli Alfredo
Indulge in the bold and comforting flavors of *Rajun Cajun Ham Broccoli Alfredo*, a creamy pasta dish with a flavorful twist! This recipe combines tender fettuccine pasta and crisp, steamed broccoli with a luscious homemade Alfredo sauce that's infused with Cajun seasoning and smoky paprika for a touch of heat. Juicy, golden-browned cubes of smoked ham add a savory depth, while Parmesan and cream cheese create an irresistibly silky texture. Perfectly balanced between creamy, spicy, and savory, it’s a hearty one-pan meal that comes together in just 40 minutes. Garnished with fresh parsley for a pop of color, this crowd-pleaser is as visually stunning as it is delicious. Perfect for weeknight dinners or special occasions, this dish will have your family savoring every bite.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1.5 cups Parmesan cheese, grated
- 2 tablespoons cream cheese, softened
- 2 teaspoons Cajun seasoning
- 1 cup smoked ham, diced into small cubes
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 quarts water, for boiling pasta and broccoli
Instructions
Bring a large pot of water to a boil, heavily salt it, and add the fettuccine pasta. Cook according to the package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, steam the broccoli. Add the broccoli florets to a steamer basket or blanch them in boiling water for 3 minutes until bright green and tender-crisp. Remove and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced ham and sauté for 4-5 minutes, until lightly browned. Remove the ham from the skillet and set aside.
In the same skillet, add the unsalted butter and minced garlic. Sauté for 30 seconds to 1 minute, or until the garlic is fragrant (do not let it brown).
Pour in the heavy cream and bring it to a gentle simmer over medium-low heat. Stir in the Parmesan cheese, cream cheese, Cajun seasoning, paprika, salt, and black pepper. Whisk until the sauce is smooth and creamy.
Add the cooked ham and steamed broccoli to the skillet. Stir to coat them evenly in the Alfredo sauce. If the sauce is too thick, add a splash of the reserved pasta water to thin it out to your desired consistency.
Toss the cooked fettuccine pasta with the Alfredo sauce mixture, ensuring the pasta is evenly coated. Cook for 1-2 minutes, allowing the flavors to meld together.
Serve immediately in bowls or plates, garnished with fresh parsley and a sprinkle of extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.5 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
