Cajun Chicken Alfredo Orzo
A quick and flavorful one-pot meal featuring Cajun chicken, creamy Alfredo sauce, and tender orzo pasta, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts (diced)
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 tbsp olive oil (for sautéing) Use for cooking chicken.
- 1 cup diced onions (fresh is best)
- 2 cloves garlic (minced)
- 1 cup bell pepper (diced) (optional)
- 1.5 cups orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- Salt (to taste)
- Pepper (to taste)
- Fresh parsley (for garnish) (optional)
Instructions
Cooking Chicken
- Warm 1 tablespoon of olive oil in a large pot over medium heat until shimmering.
- Add the diced chicken, seasoning it with Cajun seasoning, salt, and pepper. Cook until golden brown and cooked through, about 5-7 minutes.
- Remove the browned chicken and set it aside, leaving the flavorful bits in the pot.
Cooking Vegetables and Orzo
- In the same pot, add diced onions and minced garlic. Cook until fragrant, about 2-3 minutes.
- If using, stir in diced bell pepper.
- Mix in orzo pasta, chicken broth, and heavy cream. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and let simmer for 10-12 minutes, stirring occasionally until the orzo is tender.
Finishing the Dish
- Stir in the cooked chicken and grated Parmesan cheese until creamy and well combined. Taste and adjust seasoning as needed.
- Ladle the warm orzo mixture into bowls and garnish with fresh parsley if desired.
Notes
Adjust Cajun seasoning to control spice levels. For lighter version, substitute milk for cream and reduce cheese. Can be made with shrimp for a seafood variation. Store leftovers in the refrigerator for up to 3 days.