One Pot Cajun Chicken and Broccoli Alfredo

Bowl of Cajun Chicken and Broccoli Alfredo topped with parsley and parmesan.

One Pot Cajun Chicken and Broccoli Alfredo

This One Pot Cajun Chicken and Broccoli Alfredo is so creamy, decadent, and full of Cajun flavor! Tender chicken coated in cajun spices, blackened broccoli, and al dente pasta coated in a deliciously creamy Alfredo sauce. It’s an easy weeknight meal and ready in one hour!

Course Main Course

Cuisine American, Cajun

Keyword alfredo, Cajun, creamy pasta, one pot meals, pasta

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 1001kcal

Author Lauren LeBlanc

Equipment

Fine microplane
food scale optional
Large skillet with fitting lid
Measuring cups and spoons
Garlic press

Ingredients

8 ounces broccoli florets cut into bite sized pieces, (about 3 cups)
1 shallot medium sized, finely diced
3 cloves garlic minced
2 ounces parmesan cheese freshly and finely grated (about 2 cups)
1 ¼ pounds boneless skinless chicken breasts 2 chicken breasts, cubed into 1 inch pieces
1 ½ - 2 tablespoons Cajun seasoning
1 tablespoon extra virgin olive oil
2 tablespoons water
2 tablespoons unsalted butter
2 cups chicken stock
2 cups heavy whipping cream
½ pound dried penne rigate pasta farfalle, cavatappi, orecchiette, rotini, or fusilli would also work
1 tablespoon fresh parsley finely chopped

Instructions

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

Notes

*Different Cajun seasoning blends have different levels of saltiness and spiciness. It is best to start with 1 tablespoon of Cajun seasoning, then add more at the end if needed. My homemade Cajun seasoning recipe will need closer to 2 tablespoons for this recipe, whereas a mix like Tony Chachere’s will need closer to 1 tablespoon.
Searing the broccoli may not seem necessary, but it adds an extra layer of flavor.
If you are using half and half for this recipe in place of heavy cream, you will need to simmer it longer for the sauce to reduce and thicken. Because of this, add the broccoli in at the end once your sauce has already reduced so the broccoli doesn’t become mushy.
I like to save chopping herbs until right before using since they wilt easily.
How to store leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
How to freeze: I don’t recommend freezing this recipe.
How to reheat: My favorite way to reheat creamy pastas is on low heat in a skillet with a splash of cream, chicken broth, or water. To reheat in the microwave, add a splash of cream, chicken broth, or water and stir. Then microwave for 30 second intervals, stirring in between until fully heated. If you microwave it all at once, the sauce may break causing it to be oily.

Nutrition