Cajun Chicken Alfredo Orzo
A creamy, slightly spicy one-pot dish that combines tender chicken, al dente orzo, and a rich Cajun-seasoned Alfredo sauce, ready in about 30 minutes.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp Cajun seasoning Adjust to taste
- 1 tbsp olive oil For sautéing
- 1 cup diced onions Yellow or sweet
- 2 cloves garlic, minced
- 1 cup bell pepper, diced Optional; red or green
- 1.5 cups orzo pasta
- 4 cups chicken broth Low-sodium works well
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper To taste
- Fresh parsley, chopped For garnish; optional
Instructions
Preparation
- Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering.
- Toss diced chicken with Cajun seasoning, a pinch of salt, and black pepper. Add chicken to the pot and sauté until golden and cooked through, about 5–7 minutes. Remove chicken and set aside, leaving browned bits in the pot.
- Add diced onions and minced garlic to the pot. Cook 2–3 minutes until fragrant and translucent. Stir in bell pepper, if using, and sauté 1 minute more.
Cooking
- Pour in the orzo, chicken broth, and heavy cream. Stir to combine and bring to a gentle boil.
- Reduce heat to low, cover, and simmer 10–12 minutes, stirring occasionally to prevent sticking, until orzo is tender and has absorbed most of the liquid.
- Return the cooked chicken to the pot. Stir in the grated Parmesan until the mixture is creamy and well combined. Taste and adjust salt and pepper. If the sauce is too thick, add a splash of warm broth or cream.
- Serve hot, garnished with chopped parsley.
Notes
Use pre-cooked rotisserie chicken for a shortcut. For a lighter sauce, substitute half-and-half for heavy cream. Grate Parmesan fresh for better melting.