One Pot Cajun Chicken Alfredo Orzo (Printable)
Creamy orzo with seasoned chicken in a spicy Cajun Alfredo sauce, all cooked in one pan for easy cleanup.
# What You’ll 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
# How To Make It:
01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add butter and let it melt.
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 (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.
04 - Add orzo to the pan, stirring to coat in the flavors for about 1 minute.
05 - Pour in chicken broth and heavy cream, scraping up any browned bits from the pan. Stir in the remaining Cajun seasoning and smoked paprika.
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. Remove from heat and let rest for a couple of minutes before serving.
09 - Garnish with parsley and serve immediately.
# Expert Advice:
01 -
- The entire meal comes together in one pot so cleanup is practically nonexistent
- The Cajun seasoning adds this incredible depth that keeps everyone coming back for seconds
- Orzo pasta cooks right in the sauce absorbing all those bold flavors beautifully
02 -
- The sauce will continue thickening as it sits so do not panic if it looks slightly loose when you first take it off the heat
- Orzo goes from perfectly cooked to mushy really fast so start checking at the 10 minute mark
03 -
- Grate your own Parmesan instead of buying pre grated because it melts so much better into the sauce
- Letting the dish rest for a few minutes before serving allows the sauce to reach perfect consistency