Cajun Chicken An Broccoli Alfredo

* ingredients:

°1 pound penne or other pasta 
°2 C broccoli florets 
°1 pound boneless, chicken breast cutlets 
°2-3 tablespoons Cajun seasoning (see notes) 
°2 tablespoons olive oil 
°2 tablespoons butter 
°3 cloves minced garlic 
°1/2 cup dry white wine
° 2 cups heavy cream 
°2 cups (8 ounces) grated Wisconsin 
°Parmesan cheese Salt and pepper

* How to make it:

 Heat the oven to 200 degrees Fahrenheit. In pot, bring 4 L of salt water to  boil. Add pasta and cook until cooked through, about 9 minutes. Drain pasta and reserve cooking water. Set pasta apart. Bring cooking water to  boil. Add broccoli and boil until soft and bright green, about 2 minutes. Immediately immerse it in a bowl of ice water. Strain and set aside. Meanwhile, sprinkle both sides of the chicken with generous amounts of Cajun seasoning. In a large skillet, heat the oil until it shimmers. Arrange chicken in a single layer and fry, flipping once, until temperature on internal thermometer reaches 155°F, about 5 minutes per side. Remove from skillet, cover with aluminum foil, and transfer to oven to warm. Wipe the pan with a paper towel and return it to the stove. Over medium-high heat, melt butter and heat until foamy. Stir in garlic and sauté until fragrant, about 30 seconds. Whisk in the wine brings to a simmer. Simmer over low heat until sauce has reduced by half, about 2 minutes. Whisk in cream and simmer until slightly thickened, about 2 minutes. Add Parmesan cheese. Season with salt and pepper. Add the reserved pasta to the skillet and toss gently to coat. Arrange the broccoli over the pasta. Top with chicken and garnish with extra Parmesan cheese. Feet it right away.