One Pot Cajun Chicken Alfredo Orzo
Creamy, spicy Cajun chicken and orzo come together in one pot creating a flavorful, easy meal with tender chicken, rich Alfredo sauce, and perfectly cooked orzo pasta.
Equipment
- 1 large heavy-bottomed pot or Dutch oven
- 1 medium bowl
Ingredients
- 2 tablespoons olive oil divided
- 1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons Cajun seasoning divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 1 red bell pepper finely diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon smoked paprika optional
- 2 cups uncooked orzo pasta
- 4 cups low-sodium chicken broth
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese plus more for serving
- Fresh parsley chopped (for garnish)
Instructions
- Pat chicken dry and cut into 1-inch pieces. Toss with 1 tablespoon olive oil, 1 tablespoon Cajun seasoning, salt, and pepper until evenly coated.
- Heat remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken pieces without overcrowding, about 3-4 minutes per side, until golden brown. Work in batches if needed. Remove chicken and set aside.
- Reduce heat to medium. Add butter to the pot and melt, scraping up browned bits. Sauté diced onion and red bell pepper for 5-7 minutes until softened and translucent.
- Add minced garlic, dried oregano, thyme, and smoked paprika if using. Cook, stirring constantly, for 1 minute until fragrant.
- Stir in uncooked orzo pasta and toast lightly for about 30 seconds to 1 minute.
- Pour in chicken broth, stirring well and scraping up any remaining browned bits. Bring to a gentle simmer.
- Reduce heat to low, cover, and cook orzo for 10-12 minutes, stirring occasionally, until liquid is mostly absorbed and orzo is tender but firm.
- Remove pot from heat. Stir in heavy cream until well combined and creamy.
- Gradually add grated Parmesan cheese, stirring until melted and sauce is smooth and velvety.
- Return seared chicken to the pot and gently fold it into the orzo Alfredo mixture to warm through.
- Serve immediately, garnished with chopped fresh parsley and extra Parmesan if desired.
Notes
- Use freshly grated Parmesan cheese for a creamy, smooth sauce.
- Adjust Cajun seasoning to control spiciness.
- Store leftovers covered in the fridge for up to 3 days.
- Reheat gently to avoid sauce separation.