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Cajun Chicken Alfredo Orzo dish features creamy orzo pasta with seasoned chicken in a delectable close-up shot.

BEST CAJUN CHICKEN ALFREDO ORZO

This recipe elevates classic Alfredo with a Cajun twist, featuring perfectly seared chicken and al dente orzo pasta. The creamy sauce is infused with a blend of Cajun spices for a flavorful and satisfying meal. Freshly grated Parmesan cheese and a touch of pasta water ensure a smooth and decadent finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons Cajun seasoning, divided
  • 2 tablespoons olive oil, divided
  • 1 pound orzo pasta
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup pasta water, reserved

Equipment

  • Large bowl
  • measuring cups and spoons
  • large pot
  • colander
  • large skillet
  • wooden spoon or spatula
  • Cheese grater
  • Chef's knife
  • cutting board

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken pieces with 1 tablespoon of Cajun seasoning and 1 tablespoon of olive oil.
  2. Cook the Orzo: Cook the orzo according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  3. Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
  5. Create the Creamy Base: Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the remaining 1 tablespoon of Cajun seasoning and the Parmesan cheese. Season with salt and pepper to taste.
  6. Combine and Serve: Add the cooked orzo and chicken to the skillet. Toss to coat in the Alfredo sauce, adding a little of the reserved pasta water if needed to reach your desired consistency.
  7. Garnish and Enjoy: Stir in the parsley. Serve immediately, garnished with additional Parmesan cheese.

Notes

Use high-quality Cajun seasoning and adjust the amount to your spice preference. Cook the orzo slightly less than al dente, as it will continue to cook in the sauce. Sear the chicken in batches to avoid overcrowding the pan and ensure proper browning. Freshly grated Parmesan cheese melts more smoothly and provides a better flavor than pre-grated cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to prevent the sauce from drying out. You can substitute shrimp or sausage for the chicken for a different flavor profile.