Description
This one pot Cajun chicken Alfredo orzo brings together bold Cajun seasoning and a creamy Parmesan sauce in a simple, comforting dish. Tender chicken and perfectly cooked orzo absorb rich flavors, making it an easy and satisfying option for weeknight dinners.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients
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Protein
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1 lb boneless chicken breast or thighs
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Spices & Seasonings
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2 tablespoons Cajun seasoning
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Pasta & Broth
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1 cup dry orzo pasta
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2 1/2 cups chicken broth
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Aromatics
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2 cloves garlic, minced
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1 small onion, diced
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Dairy
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1 cup heavy cream
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3/4 cup freshly grated Parmesan cheese
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2 tablespoons butter
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Oils
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2 tablespoons olive oil
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Optional Garnish
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Chopped fresh parsley
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Instructions
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Heat the olive oil in a large skillet or wide pot over medium-high heat. Toss the chicken with Cajun seasoning, then sear in the hot pan until golden brown on both sides but not fully cooked through. Remove the chicken and set aside.
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In the same pot, add the butter. Once melted, stir in the minced garlic and diced onion, cooking until fragrant and translucent.
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Add the dry orzo pasta to the pot and stir for about 1 minute, allowing it to toast lightly and absorb the butter and aromatics.
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Pour in the chicken broth and bring to a gentle boil. Reduce heat to a simmer, cover, and cook for 8–10 minutes, until the orzo is tender and most of the liquid has evaporated.
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Reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese until the sauce becomes smooth and creamy.
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Return the seared chicken to the pot and cook for an additional 3–5 minutes, until the chicken is fully cooked and the flavors are well combined.
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Garnish with chopped fresh parsley before serving.
Notes
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Stir the orzo occasionally while cooking to prevent sticking.
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Keep heat low when adding cream and cheese for a smooth sauce.
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Let the dish rest briefly before serving to allow the sauce to thicken naturally.