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One Pot Cajun Chicken Alfredo Orzo

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A quick and easy one-pot meal that combines creamy Alfredo sauce with bold Cajun flavors, perfect for busy weeknights.

Ingredients

  • 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 (plus more to taste)
  • 1 medium yellow onion, finely chopped
  • 4–6 cloves garlic, minced
  • 1 ½ 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)
  • Salt and black pepper, to taste
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken with 1 tablespoon of Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden and cooked through. Remove and set aside.
  2. Lower the heat to medium, and add the remaining tablespoon of butter to the skillet. Add chopped onions and cook for 3–4 minutes until soft, then stir in minced garlic and cook for 1 minute.
  3. Add the dry orzo to the skillet and stir for 1–2 minutes until lightly toasted.
  4. Pour in the chicken broth and the remaining tablespoon of Cajun seasoning. Bring to a boil, reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until orzo is al dente.
  5. Reduce the heat to low, and stir in heavy cream, Parmesan cheese, smoked paprika, and red pepper flakes. Mix until smooth.
  6. Return the cooked chicken (and any juices) to the skillet. Stir to coat the chicken in the sauce and heat through. Adjust seasoning with salt, black pepper, or more Cajun spice to taste. Garnish with fresh parsley and serve warm.

Notes

Don’t overcrowd the pan when searing chicken to ensure even cooking. Taste and adjust spice levels to your preference.