Description

This One Pot Cajun Chicken and Broccoli Alfredo is a creamy, flavorful dish combining tender Cajun-seasoned chicken, fresh broccoli, and al dente pasta tossed in a rich Parmesan Alfredo sauce. Cooked entirely in one skillet, this recipe offers a deliciously easy meal with minimal cleanup, perfect for a hearty dinner that balances spice, creaminess, and veggies.

Ingredients

Vegetables

8 ounces broccoli florets (cut into bite sized pieces, about 3 cups)
1 shallot (medium sized, finely diced)
3 cloves garlic (minced)
1 tablespoon fresh parsley (finely chopped)

Dairy

2 ounces Parmesan cheese (freshly and finely grated, about 2 cups)
2 tablespoons unsalted butter
2 cups heavy whipping cream

Protein

1 ¼ pounds boneless skinless chicken breasts (2 breasts, cubed into 1 inch pieces)

Dry Ingredients

½ pound dried penne rigate pasta (or farfalle, cavatappi, orecchiette, rotini, fusilli)
1 ½ - 2 tablespoons Cajun seasoning

Liquids & Oils

1 tablespoon extra virgin olive oil
2 tablespoons water
2 cups chicken stock

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Instructions

Prep: Begin by cutting the broccoli into bite-sized florets. Finely dice the shallot and mince the garlic cloves. Grate the Parmesan cheese fresh for the best flavor. Cut the chicken breasts into 1-inch cubes, pat dry, and toss them evenly with the Cajun seasoning to coat thoroughly. This seasoning blend gives the chicken a spicy, smoky flavor.
Sear: Heat a large skillet with a lid over medium-high heat. Add the olive oil, then add the Cajun-seasoned chicken in batches to avoid overcrowding. Cook until the chicken is browned and cooked through. If the pan sticks at any point, deglaze it with a splash of chicken broth, white wine, or water. Remove the chicken and set aside. Add the broccoli florets to the same skillet and cook for about 5 minutes, stirring occasionally, until the broccoli develops a slight brown color on some sides.
Steam: Add 2 tablespoons of water to the pan with the broccoli, cover with the lid, and let it steam for about 2 minutes until the broccoli is slightly softened but still crisp. Remove the broccoli and set aside along with the cooked chicken.
Sauté: Lower the heat to medium-low. Melt the unsalted butter in the skillet, then add the diced shallots. Sauté for 2 to 3 minutes until they become translucent and start to caramelize. Add the minced garlic and stir for another minute until fragrant, taking care not to burn the garlic.
Boil: Carefully pour in the chicken stock, heavy cream, and the dried pasta. Stir everything well to combine. Cover and bring the mixture to a simmer. Cook for 5 to 8 minutes, stirring occasionally to prevent sticking or boiling over, until the pasta is just under al dente, following package instructions closely.
Simmer: Remove the lid from the skillet. Return the cooked chicken and broccoli to the pan along with the grated Parmesan cheese. Stir to combine and let the sauce simmer gently for a few minutes until it thickens slightly. The sauce will thicken more as it cools. Meanwhile, chop the fresh parsley to sprinkle on top.
Serve: Dish the One Pot Cajun Chicken and Broccoli Alfredo onto plates and garnish with additional Parmesan cheese and chopped parsley. Serve hot for a comforting, creamy meal with a spicy Cajun kick.

Notes

If you don’t have Cajun seasoning, you can make a simple version using a blend of paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper.
Use freshly grated Parmesan cheese for optimal flavor and texture; pre-grated cheese may not melt as well.
Stirring frequently during pasta cooking helps prevent sticking and boiling over; using a glass lid can help monitor the process.
The sauce thickens as it cools, so remove from heat when it reaches your desired consistency.
You can substitute penne with other short pasta shapes like farfalle, rotini, cavatappi, or fusilli for variety.