Description
This one-pot Cajun Chicken Alfredo Orzo is a rich and creamy dish combining tender Cajun-spiced chicken with orzo pasta cooked in a luscious Alfredo sauce. It’s a quick and flavorful meal perfect for weeknights, featuring a blend of smoky paprika, garlic, and Parmesan cheese that creates an irresistible creamy sauce with just a touch of heat.
Ingredients
Scale
Protein
- 1 lb Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch cubes
Vegetables & Aromatics
- 1 medium Yellow Onion, finely chopped
- 4–6 cloves Garlic, minced
- ¼ cup Fresh Parsley, chopped (for garnish)
Pantry & Dairy
- 1 tbsp Olive Oil
- 2 tbsp Unsalted Butter, divided
- 1 ½ cups Uncooked Orzo Pasta
- 4 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese
Seasonings & Spices
- 2 tbsp Cajun Seasoning, divided (plus more to taste)
- ½ tsp Smoked Paprika
- ¼ tsp Red Pepper Flakes (optional, for extra heat)
- Salt and Black Pepper, to taste
Instructions
- Season & Sear Chicken: In a bowl, toss the diced chicken with 1 tablespoon of Cajun seasoning until evenly coated. Heat olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer, cooking in batches if necessary. Sear each side for 3-4 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant, making sure to scrape up any browned bits from the bottom of the pan for extra flavor.
- Toast Orzo: Add the dry orzo pasta to the skillet with the onions and garlic. Stir constantly for 1-2 minutes, allowing the pasta to lightly toast, which enhances its nutty flavor.
- Simmer: Pour in the chicken broth along with the remaining 1 tablespoon of Cajun seasoning. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
- Create Cream Sauce: Reduce heat to low and slowly stir in the heavy cream, freshly grated Parmesan cheese, smoked paprika, and red pepper flakes if using. Stir gently until the cheese has melted completely and the sauce becomes smooth and creamy.
- Combine & Serve: Return the cooked chicken along with any juices that accumulated back to the skillet. Stir well to combine and heat through. Taste the dish and adjust seasoning with salt, black pepper, or extra Cajun seasoning as desired. Garnish with freshly chopped parsley and serve immediately for the best flavor and texture.
Notes
- Use chicken thighs for a juicier, more flavorful result or chicken breasts for a leaner option.
- If you prefer less heat, reduce or omit the red pepper flakes.
- Make sure to stir the orzo occasionally while simmering to prevent sticking.
- Parmesan cheese should be freshly grated for the creamiest sauce and best flavor.
- This recipe can be adapted for gluten-free by using a gluten-free orzo alternative or substitute with another small pasta.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Cajun
Keywords: Cajun chicken, Alfredo orzo, one pot meal, creamy pasta, comfort food, quick dinner, chicken and pasta
