Cajun Chicken Alfredo Orzo
A creamy and spicy one-pot dish that combines tender diced chicken, flavorful Cajun seasoning, and silky Alfredo sauce with orzo, ready in about 30 minutes.
Ingredients
Main Ingredients
- 2 cups orzo pasta (regular or gluten-free)
- 1 lb chicken breast, diced into ~1/2-inch pieces
- 2 tablespoons Cajun seasoning adjust to taste
- 1 tablespoon olive oil (or neutral oil)
- 2 cups chicken broth low-sodium preferred
- 1 cup heavy cream substitute half-and-half for a lighter finish
- 1 cup grated Parmesan cheese freshly grated for best melt
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- Heat a large pot over medium heat. Add 1 tablespoon olive oil and swirl to coat.
- Add the diced chicken, sprinkle with 2 tablespoons Cajun seasoning, and cook, stirring occasionally, until pieces are golden and cooked through (about 6–8 minutes). Ensure chicken reaches 165°F (74°C).
- Stir the dry orzo into the pot with the chicken for 1 minute to toast lightly.
Cooking
- Pour in 2 cups chicken broth and bring the mixture to a boil.
- Reduce heat to a simmer, cover partially, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender but still slightly al dente and most of the liquid is absorbed.
- Reduce heat to low and stir in 1 cup heavy cream and 1 cup grated Parmesan until melted and smooth.
- Taste and season with salt and pepper as needed.
- Garnish with chopped parsley and serve hot.
Notes
Enjoy with a crisp green salad or roasted vegetables. Cool leftovers quickly and store promptly due to food safety.