Go Back
One-Pot Cajun Chicken Alfredo Orzo

One-Pot Cajun Chicken Alfredo Orzo

A creamy, spicy, and satisfying one-pot meal made in 30 minutes. This recipe combines rich Alfredo sauce with bold Cajun spices and tender chicken for the perfect weeknight dinner.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Cajun, Italian Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter divided
  • 1 pound 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 to 6 cloves garlic minced
  • 1.5 cups uncooked orzo pasta
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon red pepper flakes optional, for extra heat
  • salt and black pepper to taste
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • 12-inch large skillet or Dutch oven
  • Wooden spoon
  • Medium bowl

Method
 

  1. Toss the diced chicken with 1 tablespoon of Cajun seasoning in a bowl. Heat the olive oil and 1 tablespoon of butter in a 12-inch skillet or Dutch oven over medium-high heat until shimmering. Add the chicken and sear for 6 to 8 minutes total, stirring occasionally, until golden brown and cooked through to 165°F internal temperature. Don't overcrowd the pan. Remove the chicken and set aside.
  2. Reduce the heat to medium and add the remaining tablespoon of butter. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute more until fragrant, scraping up the browned bits from the bottom of the pan.
  3. Add the dry orzo to the skillet and stir constantly for 1 to 2 minutes until the orzo is lightly toasted and slightly golden.
  4. Pour in the chicken broth and the remaining tablespoon of Cajun seasoning. Bring to a boil, then reduce the heat to low, cover, and simmer for 10 to 12 minutes, stirring every 2 to 3 minutes, until the orzo is al dente with just a thin layer of creamy liquid remaining.
  5. Keep the heat at low and slowly stir in the heavy cream, freshly grated Parmesan, smoked paprika, and red pepper flakes if using. Stir gently until the cheese melts completely and the sauce is smooth and creamy.
  6. Return the cooked chicken and any accumulated juices to the skillet. Stir everything together and heat through for 2 minutes. Taste and adjust seasoning with salt, pepper, or more Cajun spice. Garnish with fresh parsley and let rest for 2 to 3 minutes before serving so the sauce can thicken to perfect consistency.

Notes

Always use freshly grated Parmesan from a block for the smoothest melting. Pre-shredded cheese contains anti-caking agents. Use low-sodium chicken broth to control saltiness. Add cream and cheese over low heat to prevent curdling. Stir orzo every 2 to 3 minutes during simmering to prevent sticking. Use at least a 12-inch skillet for best results. If sauce seems thin after cooking, let rest 3 to 4 minutes to thicken. This dish is not ideal for freezing as cream-based sauces tend to separate when thawed.