Ingredients
Scale
- For the Chicken & Marinade (Optional but Recommended):
- 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (see note below for homemade option)
- 1/2 teaspoon salt (adjust if your Cajun seasoning is salty)
- 1/4 teaspoon black pepper
- For the Pasta & Sauce:
- 1 tablespoon olive oil (or use reserved from chicken)
- 1 tablespoon butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 4–6 cloves garlic, minced (about 1.5 tablespoons)
- 1 red bell pepper, cored, seeded, and chopped (optional, for extra color and flavor)
- 2–3 tablespoons Cajun seasoning (adjust to your spice preference and the saltiness of your blend)
- 1/4 cup all-purpose flour (optional, for a thicker sauce, can be omitted for a lighter sauce)
- 4 cups (32 fl oz or 950ml) low-sodium chicken broth or vegetable broth
- 12 oz (about 340g) fettuccine, linguine, or penne pasta (use a pasta that cooks in about 8–10 minutes)
- 1.5 cups (12 fl oz or 350ml) heavy cream or half-and-half for a lighter version
- 1 large head of broccoli (about 1 lb or 450g), cut into small florets (about 4–5 cups)
- 1 cup (about 4 oz or 115g) freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
- Red pepper flakes (for garnish, optional, for extra heat)
- Homemade Cajun Seasoning (approximate yield for this recipe and a bit extra):
- 2 tablespoons smoked paprika (or sweet paprika)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (adjust to your heat preference)
- 1 teaspoon salt (or to taste, be mindful if using in addition to salt in the recipe)
- 1/2 teaspoon black pepper
- Combine all ingredients well. Store in an airtight container.
Instructions
- Prepare the Chicken (Optional Marinating Step): If you have a few extra minutes, marinating the chicken enhances its flavor. In a medium bowl, combine the chicken pieces, 1 tablespoon olive oil, 1 tablespoon Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat. Let it sit for at least 15-20 minutes at room temperature, or cover and refrigerate for up to 4 hours. If short on time, simply season the chicken pieces directly before cooking.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven (at least 5-6 quarts) over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding, which steams rather than sears). Cook for 3-4 minutes per side, until nicely browned and cooked through. Remove the chicken from the pot and set aside on a plate. Don’t worry if it’s not cooked all the way through at this stage, as it will finish cooking in the sauce.
- Sauté Aromatics: To the same pot (no need to clean it; those browned bits are flavor!), add 1 tablespoon of butter. If the pot seems dry, you can add another drizzle of olive oil. Once the butter is melted, add the chopped onion and red bell pepper (if using). Sauté over medium heat for 4-5 minutes, or until the onion is softened and translucent, stirring occasionally. Add the minced garlic and the remaining 2-3 tablespoons of Cajun seasoning. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the spices are toasted. This step is crucial for blooming the spices and maximizing their flavor.
- Create the Roux (Optional, for a thicker sauce): If using flour, sprinkle it over the sautéed vegetables and spices. Cook, stirring constantly, for 1-2 minutes. This cooks out the raw flour taste and helps to thicken the sauce later.
- Deglaze and Build the Sauce Base: Gradually pour in about 1/2 cup of the chicken broth, scraping the bottom of the pot with a wooden spoon or spatula to loosen any browned bits (this is called deglazing and adds immense flavor). Once the bottom is clean, pour in the remaining chicken broth. Bring the mixture to a gentle simmer.
- Cook the Pasta: Add the uncooked pasta to the simmering broth. Stir well to ensure the pasta is mostly submerged and doesn’t stick together. You might need to gently push it down. Bring the mixture back to a simmer, then cover the pot and reduce the heat to medium-low. Cook for about 8-10 minutes, or according to your pasta’s package directions for al dente, stirring occasionally to prevent sticking. The pasta will absorb most of the broth.
- Add Broccoli and Cream: Once the pasta is nearly al dente (about 2 minutes shy of its recommended cooking time), uncover the pot. Add the broccoli florets, tucking them into the liquid as much as possible. Pour in the heavy cream (or half-and-half). Stir everything together gently.
- Finish Cooking: Return the seared chicken (and any accumulated juices from the plate) to the pot. Increase the heat slightly to bring the sauce back to a gentle simmer. Cook, uncovered, for another 3-5 minutes, or until the broccoli is tender-crisp, the pasta is fully cooked, and the sauce has thickened to your liking. The sauce will continue to thicken as it cools slightly.
- Stir in Cheese and Season: Remove the pot from the heat. Gradually stir in the freshly grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. Taste the sauce and adjust seasonings if necessary – you might want more salt, pepper, or even a pinch more Cajun seasoning depending on your preference.
- Serve: Ladle the One-Pot Cajun Chicken and Broccoli Alfredo into bowls. Garnish with fresh chopped parsley and a sprinkle of red pepper flakes for an extra kick, if desired. Serve immediately with extra Parmesan cheese on the side.
Nutrition
- Serving Size: One Normal Portion
- Calories: 650-850