Easy One-Pot Cajun Chicken Alfredo Orzo
Easy one-pot Cajun chicken Alfredo orzo is a creamy, flavorful pasta dish featuring seasoned chicken, orzo, and a rich Alfredo sauce with Cajun spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One-Pot
- Cuisine: Cajun
Ingredients
Scale
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tbsp Cajun seasoning, divided
- 1 medium yellow onion, finely chopped
- 4–6 cloves garlic, minced
- 1½ cups uncooked orzo pasta
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional, for extra heat)
- Salt and black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Chicken: In a medium bowl, toss the 1-inch diced chicken pieces with 1 tablespoon of Cajun seasoning until evenly coated. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the finely chopped yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant, scraping up any browned bits from the bottom of the pan.
- Toast Orzo: Add the dry orzo pasta to the skillet. Stir constantly for 1-2 minutes until the pasta is lightly toasted and a nutty aroma develops.
- Simmer Orzo: Pour in the chicken broth and the remaining 1 tablespoon of Cajun seasoning. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
- Create Cream Sauce: Turn the heat to low. Slowly stir in the heavy cream, freshly grated Parmesan cheese, smoked paprika, and optional red pepper flakes. Stir gently until the cheese is fully melted and the sauce becomes smooth and creamy.
- Combine and Serve: Return the cooked chicken (along with any accumulated juices) to the skillet. Stir to combine with the creamy orzo and heat through for 1-2 minutes. Taste and adjust salt and black pepper as needed.
- Garnish with fresh chopped parsley and serve immediately.