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A close-up showcases a creamy bowl of Cajun Chicken Alfredo Orzo, highlighting the tender chicken and vibrant spices.

Easy Cajun Chicken Alfredo Orzo

This creamy and flavorful Cajun Chicken Alfredo Orzo is a quick and easy weeknight meal. Tender orzo pasta is tossed in a rich Alfredo sauce with spicy Cajun-seasoned chicken for a comforting and satisfying dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1.5 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • Salt to taste
  • Black pepper to taste
  • Pinch of nutmeg optional
  • 1 lb orzo pasta
  • 6 cups water
  • 1 tsp salt
  • Chopped fresh parsley, for garnish
  • Red pepper flakes, for garnish
  • Extra Parmesan cheese, for garnish

Equipment

  • large pot
  • colander
  • large skillet
  • mixing bowl
  • measuring cups and spoons
  • whisk
  • knife
  • cutting board

Method
 

  1. In a bowl, toss the cubed chicken with the Cajun seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the chicken in a single layer and cook for about 6-8 minutes, or until cooked through and lightly browned. Set aside.
  4. Bring 6 cups of salted water to a boil in a large pot.
  5. Add the orzo and cook according to package directions, usually around 8-10 minutes, or until al dente.
  6. Reserve about 1/4 cup of the pasta water before draining the orzo. Drain the orzo well.
  7. In the same skillet used for the chicken, melt the butter over medium heat.
  8. Add the minced garlic and cook for about 30 seconds, or until fragrant.
  9. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let it simmer for about 2-3 minutes, allowing the cream to thicken slightly.
  10. Gradually whisk in the Parmesan cheese, stirring until it's completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
  11. Season the Alfredo sauce with salt, black pepper, and a pinch of nutmeg (if using).
  12. Add the cooked orzo and Cajun chicken to the skillet with the Alfredo sauce. Toss gently to coat everything evenly.
  13. Serve immediately, garnished with chopped fresh parsley, red pepper flakes, and extra Parmesan cheese.

Notes

Cajun seasoning can vary in heat, so adjust to taste. If the Alfredo sauce is too thick, add reserved pasta water or heavy cream. To prevent chicken from drying out, don't overcook it. You can make the Cajun chicken and Alfredo sauce ahead of time and store them separately in the refrigerator for up to 2 days. Broccoli florets, bell peppers, mushrooms, or spinach can be added. Swap the chicken for shrimp or smoked sausage for variations.