One Pot Cajun Chicken Alfredo

This One Pot Cajun Chicken and Broccoli Alfredo combines tender spice-coated chicken, blackened broccoli florets, and perfectly cooked pasta in a lusciously creamy sauce. The bold Cajun flavors marry beautifully with the richness of the Alfredo, creating a satisfying meal that feels indulgent while being surprisingly straightforward to prepare.

I developed this recipe during a particularly hectic work week when I needed something comforting yet quick. My family now requests this "fancy pasta" regularly, completely unaware how simple it actually is to prepare.

Ingredients

• Boneless skinless chicken breasts: cubed into 1inch pieces – the protein foundation that absorbs the Cajun spices beautifully
• Cajun seasoning: the flavor hero providing that distinctive Louisiana kick
• Broccoli florets: adds nutrition and their slight char creates wonderful depth
• Heavy whipping cream: creates that silky Alfredo base
• Freshly grated Parmesan: use the real stuff for proper melting and authentic flavor
• Dried penne rigate: the ridges catch and hold the creamy sauce perfectly
• Shallot and garlic: aromatic foundation that elevates the entire dish
• Chicken stock: adds savory depth to balance the creamy elements
• Butter and olive oil: provides richness and proper searing capability

Step-by-Step Instructions

Prep Ingredients:

Cut all components before beginning cooking. Cube chicken into uniform 1inch pieces for even cooking, ensuring you pat them completely dry before tossing with Cajun seasoning. Grate Parmesan freshly using a microplane for the smoothest sauce incorporation.

Sear Chicken:

Cook seasoned chicken over mediumhigh heat until deeply browned on the outside and just cooked through. Work in batches to prevent overcrowding which steams rather than sears the meat. The fond developing on the bottom of the pan will infuse flavor throughout the entire dish.

Brown Broccoli:

Add broccoli to the same unwashed pan allowing it to develop caramelized spots while stirring occasionally. This browning creates complex flavor compounds that basic steamed broccoli lacks. The slight char provides textural contrast against the creamy sauce.

Steam Broccoli:

Add just enough water to create steam then cover immediately. This quick steam ensures the broccoli maintains its structure while becoming tender enough to enjoy. The bright green color indicates proper cooking without mushiness.

Build Flavor Base:

Gently sauté shallots in butter until they become translucent and begin caramelizing at the edges. Add garlic only for the final minute to prevent burning which would create bitterness. This aromatic foundation permeates the entire dish.

Cook Pasta and Create Sauce:

Combine stock cream and pasta bringing to a gentle simmer. Cover to trap steam accelerating cooking while stirring occasionally to prevent sticking. The starch from the pasta naturally thickens the sauce as it reduces creating restaurant quality creaminess.

Combine Elements:

Return the seared chicken and broccoli to the pan incorporating all the developed flavors. Add Parmesan gradually while stirring to create a velvety sauce without clumping. Allow everything to simmer together briefly creating cohesive flavor throughout.

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The secret to this recipe lies in properly browning both the chicken and broccoli before creating the sauce. I initially tried skipping this step to save time but discovered the depth of flavor was absolutely worth those extra minutes. My husband now specifically requests the broccoli with those crispy charred edges.

Mastering Cajun Seasoning

Commercial Cajun seasonings vary dramatically in salt content and heat level. Always start with less and add more after tasting. Homemade blends typically need more volume while storebought varieties like Tony Chacheres require less due to concentrated salt levels. For those sensitive to heat start with half the recommended amount then adjust upward to taste. The seasoning will continue developing flavor as the dish rests making it seem more potent by day two.

Perfect Pasta Selection

While penne rigate works beautifully other short pasta shapes with ridges or curves excel in this recipe. Farfalle catches sauce in its pinched center cavatappi holds sauce in its spiral grooves and orecchiette cups the creamy goodness in its curved shape. Avoid long pasta like fettuccine which becomes unwieldy in a dish with multiple components. Always cook pasta just under al dente as it continues softening in the sauce during the final simmer.

Making Ahead and Serving

This dish truly shines when made just before serving but holds remarkably well for about 15 minutes if needed. For make ahead preparation complete all steps through searing the chicken and broccoli store these components separately then assemble the sauce and pasta fresh before serving. When reheating leftovers add a splash of cream or broth and warm gently over low heat stirring frequently to prevent the sauce from breaking. Garnish with additional fresh parsley and parmesan just before serving for visual appeal and flavor brightness.

Frequently Asked Questions

→ Can I adjust the spice level in this dish?

Yes, you can adjust the amount of Cajun seasoning to control the spice level. Start with 1 tablespoon and add more based on your preference.

→ What other types of pasta can I use?

Farfalle, cavatappi, orecchiette, rotini, or fusilli work perfectly as alternatives to penne rigate in this dish.

→ How do I prevent the sauce from becoming too thick?

If the sauce gets too thick, add a splash of chicken stock, cream, or pasta cooking water to adjust the consistency.

→ Can I make this with half and half instead of heavy cream?

Yes, but you’ll need to cook the sauce a little longer to reduce and thicken, and add the broccoli toward the end to prevent it from overcooking.

→ What’s the best way to reheat leftovers?

Reheat leftovers in a skillet on low heat with a splash of cream, chicken broth, or water to prevent the sauce from breaking. For a microwave, heat in short intervals and stir.