One Pot Cajun Chicken and Broccoli Alfredo Bowl

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There’s something incredibly comforting about a rich, creamy pasta dish that brings all the elements of flavor and heartiness into one bowl. This One Pot Cajun Chicken and Broccoli Alfredo Bowl checks all the boxes: it’s creamy, bold, smoky, spicy, and full of juicy, well-seasoned chicken paired with perfectly cooked broccoli and tender pasta—all smothered in a luscious Alfredo sauce with a Cajun twist. The best part? It all comes together in a single pot, meaning less cleanup and more time to enjoy.

Every forkful of this dish is a perfect balance of creamy and spicy, thanks to the bold Cajun seasoning that infuses the chicken and the silky Alfredo sauce. The broccoli brings a fresh bite to balance the richness, while the grilled chicken adds protein and a smoky depth that elevates the whole bowl. Whether you’re looking for a cozy dinner, a quick weeknight meal, or a crowd-pleasing recipe for a casual gathering, this one is destined to become a repeat favorite.

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Why You’ll Love This One Pot Cajun Chicken and Broccoli Alfredo Bowl

• One pot = less cleanup, more flavor. All the ingredients are cooked together, letting flavors build and marry beautifully.
• Bold Cajun spice adds just the right kick to balance the creamy Alfredo sauce.
• Protein-packed and veggie-rich, giving you a full meal in one bowl.
• Ready in under 40 minutes—perfect for busy weeknights.
• Customizable—swap broccoli for asparagus, use shrimp instead of chicken, or go extra spicy.
• It’s so good, leftovers won’t last long.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into this creamy, spicy, flavor-packed dish, it’s smart to get your tools ready. Cooking everything in one pot not only saves time but also intensifies flavor. Here’s what you’ll need:

• Large Deep Skillet or Dutch Oven – This is where all the magic happens. It should be big enough to cook the chicken, simmer the pasta, and hold the creamy sauce and broccoli without spilling over.
• Sharp Knife & Cutting Board – Essential for slicing chicken breast into bite-sized pieces and chopping fresh broccoli into florets.
• Tongs or Spatula – For searing the chicken evenly and giving it that perfect Cajun crust.
• Measuring Cups and Spoons – Precision matters when it comes to seasoning and cream ratios.
• Wooden Spoon or Silicone Stirrer – Great for stirring the sauce without scratching your pan, especially important for one-pot dishes.

Getting your tools in order beforehand makes the process smoother and more enjoyable—plus, you’ll avoid scrambling for utensils while your sauce is thickening or pasta is boiling.

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Preparation Tips

• Pre-season your chicken generously with Cajun seasoning ahead of time—letting it marinate for even 15 minutes will boost flavor.
• Cut your broccoli into medium florets, not too small or they’ll overcook and lose their bite.
• Use freshly grated Parmesan for the Alfredo sauce if possible—it melts better and adds a deeper umami flavor.
• Don’t overcook the pasta. Since it finishes cooking in the sauce, slightly undercook it during boiling to avoid mushiness.
• Sear chicken in batches if needed. Crowding the pan will steam the meat instead of giving it a nice golden crust.
• Reserve pasta water. A splash can help loosen the sauce if it becomes too thick after mixing everything together.

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Ingredients for this One Pot Cajun Chicken and Broccoli Alfredo Bowl

Here’s everything you’ll need to make this creamy, spicy, and satisfying dish come to life. These ingredients serve about 4 people generously.

For the Cajun Chicken:

• 2 large boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 ½ tablespoons Cajun seasoning (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Pasta and Sauce:

• 8 oz penne pasta (or any short pasta you prefer)
• 2 ½ cups broccoli florets (fresh or frozen, thawed)
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 ¾ cups heavy cream
• ¾ cup whole milk
• 1 ¼ cups freshly grated Parmesan cheese
• Salt and pepper, to taste
• ½ teaspoon red pepper flakes (optional, for heat)
• Fresh parsley, chopped (for garnish)
• Reserved pasta water (about ½ cup, if needed to adjust sauce consistency)

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These pantry staples and fresh ingredients are easy to find, and they come together to make a dish that tastes like it came straight from a restaurant kitchen.

Step 1: Season and Sear the Chicken

In a bowl, toss the cubed chicken with Cajun seasoning, a pinch of salt, and black pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Once hot, add the chicken in a single layer. Sear for 3–4 minutes per side until golden brown and cooked through. Remove from the pan and set aside.

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Step 2: Sauté Garlic and Build the Base

In the same pan, lower the heat to medium and melt the butter. Add the minced garlic and sauté for 30–45 seconds until fragrant, being careful not to burn it.

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Step 3: Add Liquid and Cook Pasta

Pour in the heavy cream and milk, stirring well to combine with the garlic butter. Bring to a gentle simmer. Add the uncooked pasta, stirring to prevent sticking. Cover and cook for about 10–12 minutes, stirring occasionally, until the pasta is al dente.

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Step 4: Stir in Broccoli

Add broccoli florets to the pot during the final 5 minutes of pasta cooking time. Stir gently to combine. If using frozen broccoli, make sure it’s thawed before adding to avoid watering down the sauce.

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Step 5: Add Cheese and Return Chicken

Lower the heat and stir in the grated Parmesan cheese until fully melted and smooth. Return the seared Cajun chicken to the pot, mixing it in gently with the pasta and broccoli. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

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Step 6: Final Touches and Garnish

Taste and adjust seasoning with extra salt, pepper, or red pepper flakes. Turn off the heat, let it sit for a minute to thicken slightly, then garnish with freshly chopped parsley before serving.

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Notes

• Customize the spice level by adjusting the amount of Cajun seasoning or omitting the red pepper flakes.
• Use rotisserie chicken if you’re in a rush—just toss it in Cajun seasoning and warm it in the pan before adding it back at the end.
• Broccoli texture is key. Add it toward the end so it stays bright green and slightly crisp, not mushy.
• Use whole milk and heavy cream for the creamiest Alfredo, but you can substitute with half-and-half for a lighter version.
• Make it gluten-free by using gluten-free pasta and checking that your Cajun seasoning is gluten-free too.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan when searing the chicken – This will cause steaming instead of browning, leaving your chicken pale and rubbery instead of golden and flavorful.
• Overcooking the pasta – Remember, it continues cooking in the sauce. Undercook it slightly during the boiling phase.
• Skipping the pasta water – This starchy liquid can help you achieve the perfect sauce consistency without thinning out the flavor.
• Adding cheese too quickly – Dumping cold cheese into hot liquid can cause clumps. Always add it gradually and stir continuously.
• Cooking broccoli too early – It’ll lose color and turn to mush. Add it at the right time to keep it vibrant and crisp-tender.

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What to Serve With One Pot Cajun Chicken and Broccoli Alfredo Bowl?

This dish is rich and filling on its own, but a few well-paired sides can take your meal to the next level—especially if you’re serving guests or planning a cozy weekend dinner.

Here Are 8 Recommendations:

1. Garlic Bread – Crunchy on the outside, buttery and garlicky on the inside; perfect for soaking up leftover Alfredo sauce.
2. Simple Garden Salad – A crisp, fresh salad with a tangy vinaigrette helps cut through the creaminess of the dish.
3. Roasted Asparagus – Adds an earthy contrast and roasts up quickly alongside the main dish.
4. Caesar Salad – Creamy yet zesty, Caesar salad complements the bold flavors of Cajun spice beautifully.
5. Parmesan Roasted Zucchini – Light, cheesy, and quick to make—great for adding more greens to the plate.
6. Cornbread Muffins – Slightly sweet and soft, they make a fun Southern-style twist.
7. Crispy Brussels Sprouts – Roasted with olive oil and a touch of balsamic glaze, they balance the richness of the Alfredo sauce.
8. Lemon-Butter Green Beans – Bright and buttery with a citrus twist to refresh your palate.

These sides not only round out the plate but also enhance the textures and flavors of the Cajun Chicken Alfredo bowl, giving you a more complete and satisfying dining experience.

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Storage Instructions

Got leftovers? This dish keeps beautifully and reheats well with just a little care. Here’s how to store and reheat it properly:

• Refrigerator: Transfer cooled leftovers into an airtight container. Store in the fridge for up to 3–4 days.
• Freezer: While the creamy Alfredo sauce can separate a bit after freezing, it’s still doable. Place cooled pasta in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a saucepan over medium-low heat with a splash of milk or cream to restore creaminess. Stir gently to avoid breaking the sauce. Microwave in short intervals (about 30 seconds at a time), stirring in between and adding a tiny splash of liquid if needed.

Avoid overheating to prevent the sauce from splitting or becoming greasy.

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Estimated Nutrition (Per Serving – based on 4 servings total)

Note: These are general estimates and may vary depending on exact ingredients and measurements used.

• Calories: ~620 kcal
• Protein: 38g
• Carbohydrates: 45g
• Fat: 34g
• Saturated Fat: 17g
• Unsaturated Fat: 13g
• Trans Fat: 0.3g
• Cholesterol: 140mg
• Sodium: 780mg
• Fiber: 3g
• Sugar: 4g
• Serving Size: About 1½ cups
• Category: Dinner / One-Pot Meal
• Diet: High-protein, not vegetarian or vegan

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Frequently Asked Questions

1. Can I use pre-cooked chicken in this recipe?

Absolutely. Rotisserie chicken or leftover grilled chicken works great. Just toss it with Cajun seasoning and add it toward the end so it doesn’t dry out.

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2. Is there a non-dairy alternative to heavy cream?

Yes! Use full-fat coconut milk or a plant-based heavy cream substitute. Keep in mind this may slightly alter the flavor and texture of the sauce.

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3. Can I make this dish vegetarian?

Definitely. Skip the chicken and either add more veggies (like mushrooms or bell peppers) or use plant-based meat alternatives.

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4. What kind of pasta works best?

Short pasta shapes like penne, rigatoni, or rotini are ideal. They hold the sauce well and cook evenly in one-pot dishes.

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5. Can I make it ahead of time for meal prep?

Yes! This dish stores well and tastes even better the next day. Store individual portions for easy weekday lunches or dinners.

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6. How spicy is this dish?

It has a medium heat level from the Cajun seasoning. You can control the spice by reducing or increasing the seasoning or red pepper flakes.

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7. What if I don’t have Cajun seasoning?

You can make your own with a mix of paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper.

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8. How do I prevent the sauce from breaking when reheating?

Reheat gently over low heat and add a splash of milk or cream to help emulsify the sauce. Avoid high heat or microwaving for too long.

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Conclusion

This One Pot Cajun Chicken and Broccoli Alfredo Bowl is the ultimate answer to busy weeknights and comfort food cravings. With bold, smoky Cajun flavor wrapped in a creamy Alfredo sauce, every bite delivers warmth and satisfaction. Add in juicy chicken, perfectly cooked pasta, and crisp broccoli, and you’ve got a hearty, balanced meal in just one pot.

Whether you’re cooking for family, friends, or just treating yourself, this recipe promises minimal cleanup, maximum flavor, and pure weeknight dinner magic. Give it a try—you’ll be coming back for seconds (and maybe thirds).

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