One-Pot Cajun Chicken Alfredo Orzo

Ingredients for One-Pot Cajun Chicken Alfredo Orzo

I’ve tested this recipe dozens of times, and using quality ingredients truly matters. I always use freshly grated Parmesan from a block because the pre-shredded stuff contains anti-caking agents that prevent smooth melting. My go-to is low-sodium chicken broth so I can control the saltiness of the final dish.

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (I prefer thighs for juicier results)
• 2 tablespoons Cajun seasoning, divided (plus more to taste)
• 1 medium yellow onion, finely chopped
• 4 to 6 cloves garlic, minced (use 4 for mild, 6 for bold garlic flavor)
• 1 ½ cups uncooked orzo pasta
• 4 cups low-sodium chicken broth (in my experience, this prevents oversalting)
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese (my preference is always block Parmesan, never pre-shredded)
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes (optional, for extra heat)
• Salt and black pepper, to taste
• ¼ cup fresh parsley, chopped (for garnish)

Step-by-Step Instructions

I recommend using a 12-inch heavy-bottomed skillet or Dutch oven for even heat distribution and the best searing on your chicken.

Step 1: Toss the diced chicken with 1 tablespoon of Cajun seasoning in a bowl. Heat the olive oil and 1 tablespoon of butter in your large skillet 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 or the chicken will steam instead of sear. Remove the chicken and set aside.

Step 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. The aroma at this point is incredible. Make sure to scrape up those flavorful browned bits from the bottom of the pan.

Step 3: Add the dry orzo to the skillet and stir constantly for 1 to 2 minutes. This toasting step adds a subtle nutty flavor that elevates the entire dish. You’ll notice the orzo turning slightly golden.

Step 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 to prevent sticking. The orzo should be al dente with just a thin layer of creamy liquid remaining.

Step 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 creates a smooth, creamy sauce. Adding the dairy over low heat prevents curdling.

Step 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 serve immediately. Let the dish rest for 2 to 3 minutes before serving so the sauce can thicken to the perfect consistency.

Perfect Sides for One-Pot Cajun Chicken Alfredo Orzo

This hearty one-pot meal is rich and satisfying, so I like to pair it with lighter, fresher sides that balance the creamy spiciness.

Crisp Caesar Salad: The cool, crunchy romaine and tangy Caesar dressing provide a refreshing contrast to the warm, spicy orzo. The acidity cuts through the richness beautifully.

Garlic Bread Rolls: Perfect for soaking up every drop of that creamy Cajun sauce. These soft, buttery rolls with garlic and herbs are my go-to side for any pasta dish.

Roasted Vegetables: Simple oven-roasted broccoli or sheet pan sausage and veggies with olive oil and sea salt add nutritional balance and a slightly charred flavor that complements the Cajun spices without competing with them.

Green Salad with Lemon Vinaigrette: A light, citrusy salad with mixed greens, cucumber, and cherry tomatoes provides freshness and helps balance the meal’s overall richness.

Steamed Green Beans: Quick, simple, and healthy. Try them with a squeeze of lemon juice for a crisp texture that contrasts nicely with the creamy pasta. For a heartier vegetable side, green bean casserole works beautifully too.

Keeping It Fresh and Tasty

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will continue absorbing liquid as it sits, so the texture may thicken slightly.

I recommend reheating in a saucepan over low heat rather than the microwave. Add a splash of chicken broth, milk, or cream to loosen the sauce and restore that creamy consistency. Stir gently and heat just until warmed through. Avoid boiling, which can make the cream separate.

This dish is incredibly versatile. You can substitute shrimp or sliced Andouille sausage for the chicken, add vegetables like bell peppers or spinach, or adjust the spice level to suit your family’s preferences. If you love one-pot pasta dishes like this, you’ll also enjoy my chicken sausage and broccoli orzo or creamy one-pot broccoli cheddar orzo.

FAQs

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 Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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.