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One Pot Cajun Chicken Alfredo Orzo

A close-up of creamy Cajun Chicken Alfredo Orzo Flavor served on a white plate and garnished with fresh parsley.
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Make this creamy, spicy Cajun Alfredo pasta with chicken and orzo all in one pot for fast cooking and easy cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon Cajun seasoning blend
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups orzo pasta
  • 3 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  2. Season the chicken pieces with the Cajun seasoning. Add the chicken to the skillet and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the orzo pasta, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the skillet, and simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  6. Stir in the heavy cream, Parmesan cheese, and butter until the sauce is smooth and creamy.
  7. Return the cooked chicken to the skillet and stir to coat. Cook for 2 minutes until the chicken is heated through.
  8. Garnish with fresh parsley before serving.

Notes

  • Adjust the amount of Cajun seasoning to control the spice level in your dish.
  • If the sauce seems too thick, add a splash more chicken broth or cream until you reach your desired consistency.
  • Use pre-cut chicken pieces to save preparation time.

Nutrition

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