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One Pot Cajun Chicken Alfredo Orzo in a large skillet with creamy Parmesan sauce, Cajun chicken pieces, sun-dried tomatoes, and fresh parsley garnish

One Pot Cajun Chicken Alfredo Orzo

Bold Cajun-seasoned chicken, tender orzo, sun-dried tomatoes, fresh spinach, and a creamy Parmesan Alfredo sauce all made in a single skillet. A rich, flavorful weeknight dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course, One Pot
Cuisine: American, Cajun
Calories: 422
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast cut into 1-inch cubes
  • 1.5 tbsp Cajun seasoning Tony Chachere's recommended
  • 1 tbsp olive oil preferably from the sun-dried tomato jar
  • 1 tbsp butter
  • 1 cup diced onion
  • 1/3 cup sun-dried tomatoes packed in olive oil finely diced
  • 1 tbsp tomato paste optional but recommended for depth of flavor
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1 cup gluten-free orzo pasta regular orzo works equally well
  • 3.5 cups chicken bone broth divided, start with 2.5 cups and add remaining as needed
  • 2 cups fresh spinach chopped; frozen spinach works, add straight from frozen
  • 3/4 cup heavy cream substitute full-fat coconut milk for dairy-free version
  • 3/4 cup freshly grated Parmesan cheese do not use pre-shredded; grate from a block for smooth melting
  • 2 tbsp fresh cilantro or parsley for garnish, add after reheating for best freshness

Equipment

  • Large skillet or Dutch oven
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

  1. Season chicken cubes all over with Cajun seasoning, pressing it gently into the surface. Set aside.
  2. Heat olive oil and butter together in a large skillet or Dutch oven over medium-high heat until butter melts and pan is hot. Add seasoned chicken in a single layer and cook for 5 to 7 minutes until browned and cooked through. Remove to a plate and set aside.
  3. In the same skillet without wiping it out, add diced onion and cook over medium heat for 2 to 3 minutes until softened and translucent.
  4. Stir in sun-dried tomatoes, tomato paste, minced garlic, and kosher salt. Cook for 1 to 2 minutes, stirring constantly, until garlic is fragrant and tomato paste has darkened slightly.
  5. Add orzo and stir to coat with the seasoning mixture. Pour in 2.5 cups of the chicken broth and bring to a gentle boil. Reduce heat, cover, and simmer for 12 to 15 minutes, stirring every 3 to 4 minutes to prevent sticking. Add remaining broth a quarter cup at a time if orzo absorbs liquid before becoming tender.
  6. Return cooked chicken to the skillet and stir through. Cook for 2 to 3 minutes until warmed through and fully combined.
  7. Reduce heat to low. Stir in chopped spinach, heavy cream, and freshly grated Parmesan for 1 to 2 minutes until spinach wilts, cheese melts completely, and sauce is smooth and creamy. Serve hot garnished with fresh cilantro or parsley.

Notes

Use oil from the sun-dried tomato jar for extra flavor depth. Always grate Parmesan fresh from a block for smooth melting. Add remaining broth gradually if orzo absorbs liquid too quickly. For dairy-free: use full-fat coconut milk and omit or replace Parmesan. Frozen spinach can be added straight from frozen. Add garnish herbs after reheating. Stores refrigerated up to 4 days or frozen up to 3 months.