Description
A one-pot, creamy Cajun Chicken Alfredo Orzo dish that’s quick to prepare and full of flavor.
Ingredients
- 1 lb chicken breast or thigh, diced
- 1 cup orzo pasta
- 2 cups chicken broth (low-sodium recommended)
- 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 the oil: Warm 1 tablespoon olive oil in a large pot over medium heat until shimmering.
- Season the chicken: Toss diced chicken with 2 tablespoons Cajun seasoning, plus a pinch of salt and black pepper.
- Brown the chicken: Add chicken to the pot in a single layer. Cook without moving for 2–3 minutes to get color, then stir and cook until no longer pink and browned, about 6–8 minutes total.
- Toast the orzo: Stir in 1 cup orzo and cook 1 minute, stirring, to lightly toast and coat in oil.
- Add broth and simmer: Pour in 2 cups chicken broth. Scrape the browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer 10–12 minutes until orzo is tender but slightly al dente.
- Finish the sauce: Remove the lid. Stir in 1 cup heavy cream and 1 cup grated Parmesan. Keep over low heat until the cheese melts and the sauce is glossy.
- Serve: Spoon into bowls and garnish with chopped parsley. Serve immediately.
Notes
Low-sodium broth lets you control final salt level. For a lighter version, use half-and-half and a tablespoon of butter. For a gluten-free option, use gluten-free orzo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun