Description
A creamy, peppery one-pot meal that combines classic Alfredo richness with bold Cajun spice, perfect for a comforting weeknight dinner.
Ingredients
- 1 lb chicken breast or thigh, diced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium heat.
- Season diced chicken with salt, pepper, and Cajun seasoning. Add chicken to the pot and cook, stirring occasionally, until browned and no longer pink, about 6–8 minutes. Remove any excess browned bits if they look scorched.
- Stir in the orzo and cook 1 minute, stirring constantly, to lightly toast and pick up pan flavors.
- Pour in chicken broth and bring to a boil, scraping any browned bits from the bottom with a wooden spoon.
- Reduce heat to a low simmer and cover. Cook 10–12 minutes, checking at 10 minutes, until the orzo is tender but slightly al dente.
- Remove the lid and stir in heavy cream. Add grated Parmesan and stir until melted and creamy.
- Taste and adjust seasoning with salt, pepper, or more Cajun seasoning as desired.
- Serve immediately, garnished with chopped parsley.
Notes
To reduce calories, use half-and-half instead of heavy cream and add a tablespoon of butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Cajun/Italian