Cajun Chicken Alfredo Orzo
Warm, creamy, and just spicy enough, this one-pot Cajun Chicken Alfredo Orzo makes an indulgent weeknight dinner that comes together in about 30 minutes.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, diced into bite-sized pieces
- 1 tbsp Cajun seasoning (adjust to taste) Start with 1 tbsp
- 1 tbsp olive oil (for sautéing)
- 1 cup diced onion (yellow or sweet)
- 2 cloves garlic, minced
- 1 cup diced bell pepper (optional; red or green) Use if desired
- 1.5 cups orzo pasta
- 4 cups chicken broth (low-sodium is fine)
- 1 cup heavy cream Substitute with Greek yogurt for a lighter version
- 1 cup Parmesan cheese, freshly grated Not pre-shredded if possible
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional) Use for garnish
Instructions
Preparation
- Heat a large heavy-bottomed pot over medium heat. Add 1 tbsp olive oil and swirl to coat.
- Toss the diced chicken with 1 tbsp Cajun seasoning and a pinch of salt and black pepper. Add chicken to the pot in a single layer and sauté until golden and cooked through, about 5–7 minutes. Work in batches if your pot is crowded.
- Remove the chicken with a slotted spoon and set aside, leaving any browned bits (fond) in the pot.
- Add the diced onion to the pot and sauté until softened, about 2–3 minutes. Stir in the minced garlic and cook until fragrant, about 30–45 seconds. Add diced bell pepper now if using and cook another 1–2 minutes.
- Pour in the dry orzo, stirring to coat it in the aromatics and fond for about 30 seconds.
- Add 4 cups chicken broth and 1 cup heavy cream. Increase heat to bring the mixture to a gentle boil.
- Once simmering, reduce heat to low, cover the pot, and let it cook for 10–12 minutes. Stir once or twice to prevent sticking and check doneness—orzo should be tender but not mushy.
- Return the cooked chicken to the pot and stir in 1 cup grated Parmesan until the sauce becomes creamy and cohesive. Taste and adjust salt, pepper, or Cajun seasoning.
- Serve immediately, garnished with chopped fresh parsley.
Notes
You can lighten the dish by swapping Greek yogurt for up to half the heavy cream.