One Pot Cajun Chicken Alfredo Orzo (Print version)

Creamy Cajun-spiced chicken and orzo in rich Alfredo sauce, ready in 40 minutes

# What you need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, diced

→ Vegetables & Aromatics

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup baby spinach (optional)

→ Dry Ingredients

06 - 1 1/2 cups orzo pasta (uncooked)

→ Dairy

07 - 2 cups chicken broth
08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter

→ Spices & Seasonings

11 - 2 tablespoons Cajun seasoning
12 - 1/2 teaspoon salt (or to taste)
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon smoked paprika (optional)
15 - Pinch of crushed red pepper flakes (optional)

→ Garnish

16 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add butter and let it melt completely.
02 - Toss the diced chicken with 1 tablespoon of Cajun seasoning, salt, and pepper. Add chicken to the pan and sauté until browned on all sides for 4–5 minutes. Remove chicken and set aside.
03 - In the same pan, add chopped onion and red bell pepper. Sauté for 3 minutes until softened, then add garlic and cook for another 30 seconds until fragrant.
04 - Add orzo to the pan, stirring constantly to coat in the flavors for about 1 minute until slightly toasted.
05 - Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir in the remaining Cajun seasoning and smoked paprika until well combined.
06 - Return the chicken to the pan. Bring to a gentle simmer, reduce heat to low, cover, and cook for 12–15 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
07 - Stir in Parmesan cheese, spinach (if using), and crushed red pepper flakes if desired. Cook for 1–2 more minutes, until cheese is melted and spinach is wilted.
08 - Taste and adjust salt and pepper as needed. Remove from heat and let rest for a couple of minutes to allow flavors to meld before serving.
09 - Sprinkle with chopped fresh parsley and serve immediately while hot.

# Expert advice:

01 -
  • The orzo soaks up all that spicy creamy sauce like tiny flavor sponges making every bite ridiculous
  • Everything happens in one pan so you get maximum flavor with minimum cleanup
  • The combination of tender chicken and al dente pasta in that rich sauce is basically comfort food heaven
02 -
  • The sauce continues to thicken as it sits so don't panic if it looks slightly thin when you first finish cooking
  • Cajun seasoning varies wildly between brands so start with less if you're sensitive to heat
  • Stir the orzo occasionally while it simmers or it will absolutely stick to the bottom of your pan
03 -
  • Grate your own Parmesan because the pre-grated stuff has anti-caking agents that prevent smooth melting
  • Taste your sauce before adding more salt since Cajun seasoning and Parmesan both pack a salty punch

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