One-Pot Cajun Chicken Alfredo Orzo
The Best one-pot Cajun chicken Alfredo orzo packed with bold Cajun spices, tender chicken, creamy Parmesan sauce, and perfectly cooked orzo for an easy comfort dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish / One-Pot Meal
- Method: Stovetop
- Cuisine: Cajun-American
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
2 tablespoons Cajun seasoning, divided, plus more to taste
1 medium yellow onion, finely chopped
4–6 cloves garlic, minced
1 1/2 cups uncooked orzo pasta
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped, for garnish
Instructions
In a bowl, toss the diced chicken with 1 tablespoon Cajun seasoning until evenly coated.
Heat the olive oil and 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat.
Add the chicken in a single layer and sear for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
Reduce heat to medium and add the remaining 1 tablespoon butter.
Add the chopped onion and cook for 3–4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the uncooked orzo and stir constantly for 1–2 minutes until lightly toasted.
Pour in the chicken broth and stir in the remaining 1 tablespoon Cajun seasoning. Bring to a boil.
Reduce the heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Turn the heat to low and stir in the heavy cream, Parmesan cheese, smoked paprika, and red pepper flakes if using.
Stir gently until the cheese melts and the sauce becomes smooth and creamy.
Return the cooked chicken and any juices to the skillet. Stir to combine and heat through.
Taste and adjust with salt, black pepper, or extra Cajun seasoning as needed.
Garnish with fresh parsley and serve immediately.
Notes
Freshly grated Parmesan melts more smoothly than pre-shredded cheese and helps prevent a grainy sauce.
Stir the orzo occasionally while simmering so it cooks evenly and does not stick to the bottom of the pan.
For extra heat, add more red pepper flakes or a pinch of cayenne pepper.
Chicken thighs will give a juicier result, while chicken breasts are leaner.
Let the dish rest for 2–3 minutes before serving so the sauce can thicken slightly.
Find it online: http://elladishes.com/one-pot-cajun-chicken-alfredo-orzo/
