Cajun Chicken Alfredo Orzo
This one-pot dish combines Cajun flavors with creamy orzo for a comforting and satisfying meal that can be made in just 30 minutes.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts (diced)
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 tbsp olive oil (for sautéing)
- 1 cup diced onions (fresh is best)
- 2 cloves garlic (minced)
- 1 cup bell pepper (diced; optional)
- 1.5 cups orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- Salt (to taste)
- Pepper (to taste)
- Fresh parsley (for garnish; optional)
Instructions
Preparation
- In a large pot, warm 1 tablespoon of olive oil over medium heat until shimmering.
- Add 1 lb of diced chicken to the pot, seasoning it with 1 tablespoon of Cajun seasoning, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
- Once the chicken is cooked, remove it from the pot and set aside, leaving the flavorful bits behind.
- In the same pot, toss in 1 cup of diced onions and 2 minced garlic cloves, cooking until fragrant, about 2-3 minutes. If desired, stir in 1 cup of diced bell pepper and cook briefly.
- Add 1.5 cups of orzo pasta, 4 cups of chicken broth, and 1 cup of heavy cream to the pot. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. Stir occasionally until the orzo is tender.
- Finally, stir in the cooked chicken and 1 cup of grated Parmesan cheese, mixing until creamy and well combined. Adjust seasoning as necessary.
- Ladle the warm orzo mixture into bowls and garnish with fresh parsley if you like.
Notes
Store any uneaten Cajun Chicken Alfredo Orzo in an airtight container in the fridge for about 3-4 days. When reheating, gently restore creaminess by adding a splash of chicken broth or cream.