Ingredients

1 tbsp Olive Oil

2 tbsp Unsalted Butter, divided

1 lb Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch cubes

2 tbsp Cajun Seasoning, divided (plus more to taste)

1 medium Yellow Onion, finely chopped

4-6 cloves Garlic, minced

1 ½ cups Uncooked Orzo Pasta

4 cups Low-Sodium Chicken Broth

1 cup Heavy Cream

1 cup Freshly Grated Parmesan Cheese

½ tsp Smoked Paprika

¼ tsp Red Pepper Flakes (optional, for extra heat)

Salt and Black Pepper, to taste

¼ cup Fresh Parsley, chopped (for garnish)

Instructions

Step 1: In a bowl, toss the diced chicken with 1 tablespoon of Cajun seasoning. Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear for 3–4 minutes per side until golden brown and cooked through. Remove the chicken and set aside.

Step 2: Reduce heat to medium and add the remaining 1 tablespoon of butter. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant, scraping up any browned bits from the bottom of the pan.

Step 3: Add the uncooked orzo to the skillet and stir constantly for 1–2 minutes until the pasta is lightly toasted.

Step 4: Pour in the chicken broth and the remaining 1 tablespoon of Cajun seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for 10–12 minutes. Stir occasionally until the orzo is al dente and most of the liquid is absorbed.

Step 5: Lower the heat to low. Slowly stir in the heavy cream, freshly grated Parmesan cheese, smoked paprika, and optional red pepper flakes. Stir gently until the cheese melts and the sauce becomes smooth and creamy.

Step 6: Return the cooked chicken and any juices to the skillet. Stir to combine and heat through. Taste and adjust seasoning with salt, black pepper, or more Cajun seasoning if desired.

Step 7: Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream and use less Parmesan.

Add sautéed bell peppers or mushrooms with the onions for extra veggies.

Use smoked sausage or shrimp instead of chicken for a different protein twist.

Adjust red pepper flakes to control the heat level to your preference.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra moisture and flavor. Just cut them into 1-inch cubes and sear as directed.

Is it okay to use regular pasta instead of orzo?

You can use small pasta shapes like ditalini or small shells, but cooking times may vary. Adjust broth amounts and cooking time accordingly to ensure the pasta is tender and the dish is creamy.