One Pot Cajun Chicken and Broccoli Alfredo
This creamy one pot Cajun chicken and broccoli alfredo is packed with bold flavors, tender chicken, a touch of heat, and silky parmesan cream sauce. A cozy and satisfying weeknight meal made easy in a single pot.
Equipment
- 1 Mixing bowl For combining ingredients and mixing
Ingredients
Main Ingredients
- 8 oz Broccoli florets cut into bite sized pieces
- 1 Shallot medium, finely diced
- 3 cloves Garlic minced
- 2 oz Parmesan cheese freshly and finely grated (about 2 cups)
- 1.25 lb Boneless skinless chicken breasts cut into 1 inch cubes
- 1.5-2 tablespoon Cajun seasoning
- 1 tablespoon Extra virgin olive oil
- 2 tablespoon Water
- 2 tablespoon Unsalted butter
- 2 cups Chicken stock
- 2 cups Heavy whipping cream
- 0.5 lb Penne rigate pasta or farfalle, cavatappi, orecchiette, rotini, fusilli
- 1 tablespoon Fresh parsley finely chopped
Instructions
Instructions
- Heat olive oil in the pressure cooker pot over medium-high heat. Brown the cubed chicken with Cajun seasoning for 5–6 minutes, then remove and set aside.
- Melt butter in the same pot. Sauté diced shallots for 2–3 minutes, then add minced garlic and cook another 30 seconds.
- Pour in chicken stock and bring to a simmer. Add broccoli florets and cook for 3–4 minutes until tender-crisp.
- Return chicken to the pot. Stir in water, parmesan cheese, and mix until cheese melts.
- Add penne pasta and stir evenly. Lock lid and cook on high pressure for 4 minutes. Let naturally release for 10 minutes. Stir in heavy cream. Garnish with parsley and serve warm.
Notes
Leftovers keep well for 3-4 days in the fridge. Reheat gently with a splash of broth or cream to restore creamy texture. Freeze in portions if needed. Garnish with fresh parsley after reheating.