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High Protein One Pot Cajun Chicken Alfredo Orzo

Creamy Parmesan sauce with Cajun-spiced chicken and tender orzo pasta, all cooked in one skillet for a 30-minute dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun, Italian-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast cut into bite-sized pieces
  • 1 tablespoon Cajun seasoning divided
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1.5 cups dry orzo pasta
  • 1/2 small yellow onion diced
  • 2 tablespoons minced garlic
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 cup shredded Parmesan cheese
  • 1/2 cup fresh baby spinach optional
  • Fresh parsley flakes and red pepper flakes for garnish

Equipment

  • Large deep skillet or Dutch oven
  • wooden spoon or spatula
  • knife and cutting board
  • measuring cups and spoons

Method
 

  1. In a bowl, toss the chicken pieces with half of the Cajun seasoning (1.5 teaspoons) until evenly coated.
  2. Heat the olive oil and butter in a large deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
  3. In the same pan, add the diced onion and sauté for 3 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the dry orzo to the pan and stir frequently for 1 to 2 minutes to lightly toast the pasta.
  5. Pour in the chicken broth, heavy cream, remaining Cajun seasoning, smoked paprika, and black pepper. Bring to a gentle boil.
  6. Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
  7. Stir in the shredded Parmesan cheese until fully melted and smooth. If using spinach, fold it in now until wilted.
  8. Return the cooked chicken to the pan and toss everything together to coat the chicken in the creamy sauce.
  9. Garnish with fresh parsley and red pepper flakes. Serve hot.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. Orzo absorbs sauce as it sits, so add a splash of milk or broth when reheating. Substitutions: Use chicken thighs for extra juiciness or swap heavy cream for half-and-half to lighten the dish. Add sun-dried tomatoes, mushrooms, or roasted red peppers for extra vegetables. Pro Tip: If the sauce becomes too thick before the orzo is fully cooked, add an extra 1/4 cup of chicken broth. The starch from the orzo naturally thickens the sauce as it cools.