Why Make This Recipe
One-Pot Cajun Chicken Alfredo Orzo is a fantastic dish for many reasons. It’s quick to make, requiring just one pot, which means less cleanup. The creamy sauce, bold Cajun flavors, and tender orzo make it a comforting meal that your family will love. Plus, it’s flexible—you can use chicken, shrimp, or sausage based on your preference!
How to Make One-Pot Cajun Chicken Alfredo Orzo
Ingredients:
- 1 lb Chicken (Diced, can substitute with shrimp or Andouille sausage.)
- 1 tbsp Cajun Seasoning (Adjust salt and heat levels as preferred.)
- 1 tsp Smoked Paprika (Regular paprika is a substitute if needed.)
- 1/4 tsp Red Pepper Flakes (Optional for extra heat.)
- 2 tbsp Olive Oil (For sautéing.)
- 2 tbsp Butter (Enhances creaminess; add more if desired.)
- 1 medium Onion (Chopped, yellow or sweet preferred.)
- 3 cloves Garlic (Minced, for flavor.)
- 1 cup Orzo Pasta (Main carbohydrate; other small pasta can be substituted.)
- 2 cups Low-Sodium Chicken Broth (Makes the dish flavorful.)
- 1 cup Heavy Cream (Can substitute with half and half for a lighter version.)
- 1 cup Parmesan Cheese (Freshly grated preferred.)
- 1 tbsp Fresh Parsley (Chopped, for garnish.)
Directions:
- Begin by heating the olive oil in a large pot over medium heat.
- Add the diced chicken to the pot, sprinkling it with Cajun seasoning, smoked paprika, and red pepper flakes. Cook until the chicken is browned and cooked through, about 5 to 7 minutes.
- Stir in the chopped onion and minced garlic. Cook until the onion is soft, around 3 to 4 minutes.
- Add the orzo pasta and pour in the chicken broth. Stir everything together and bring it to a boil.
- Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 10 minutes or until the orzo is tender, stirring occasionally.
- After the orzo is cooked, stir in the heavy cream and Parmesan cheese. Let it cook for a few more minutes until the sauce is creamy.
- If desired, add more butter for extra creaminess. Stir until melted and well combined.
- Finally, garnish with freshly chopped parsley before serving.
How to Serve One-Pot Cajun Chicken Alfredo Orzo
Serve this dish hot in bowls. You can sprinkle some extra Parmesan cheese on top for added flavor. It pairs well with a simple side salad or some crusty bread to soak up the creamy sauce.
How to Store One-Pot Cajun Chicken Alfredo Orzo
To store leftovers, place the cooled orzo in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of broth or cream to help loosen the sauce.
Tips to Make One-Pot Cajun Chicken Alfredo Orzo
- Make sure to dice the chicken into small pieces for even cooking.
- Adjust the Cajun seasoning based on your spice preference.
- If the sauce becomes too thick while reheating, add a little milk or broth to achieve your desired consistency.
Variation
You can easily switch out the protein for shrimp or Andouille sausage to change the flavor profile. Additionally, you can add vegetables like spinach or bell peppers for extra color and nutrients.
FAQs
-
Can I use a different type of pasta?
Yes, you can substitute orzo with any small pasta like ditalini or couscous. -
Is this dish gluten-free?
To make it gluten-free, use gluten-free pasta and check the Cajun seasoning for gluten content. -
Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can make it in advance and store it in the refrigerator for later use. Just remember to reheat gently.
One-Pot Cajun Chicken Alfredo Orzo
Ingredients
Main Ingredients
- 1 lb Chicken (Diced, can substitute with shrimp or Andouille sausage.) Chicken should be diced into small pieces for even cooking.
- 1 tbsp Cajun Seasoning Adjust salt and heat levels as preferred.
- 1 tsp Smoked Paprika Regular paprika is a substitute if needed.
- 1/4 tsp Red Pepper Flakes Optional for extra heat.
- 2 tbsp Olive Oil For sautéing.
- 2 tbsp Butter Enhances creaminess; add more if desired.
- 1 medium Onion (Chopped, yellow or sweet preferred.)
- 3 cloves Garlic (Minced, for flavor.)
- 1 cup Orzo Pasta Other small pasta can be substituted.
- 2 cups Low-Sodium Chicken Broth Makes the dish flavorful.
- 1 cup Heavy Cream Can substitute with half and half for a lighter version.
- 1 cup Parmesan Cheese Freshly grated preferred.
- 1 tbsp Fresh Parsley (Chopped, for garnish.)
Instructions
Preparation
- Begin by heating the olive oil in a large pot over medium heat.
- Add the diced chicken to the pot, sprinkling it with Cajun seasoning, smoked paprika, and red pepper flakes. Cook until the chicken is browned and cooked through, about 5 to 7 minutes.
- Stir in the chopped onion and minced garlic. Cook until the onion is soft, around 3 to 4 minutes.
- Add the orzo pasta and pour in the chicken broth. Stir everything together and bring it to a boil.
- Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 10 minutes or until the orzo is tender, stirring occasionally.
- After the orzo is cooked, stir in the heavy cream and Parmesan cheese. Let it cook for a few more minutes until the sauce is creamy.
- If desired, add more butter for extra creaminess. Stir until melted and well combined.
- Finally, garnish with freshly chopped parsley before serving.
