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One-Pot Cajun Chicken Alfredo Orzo

Cajun-seasoned chicken and creamy Parmesan orzo cook together in one pot for a bold, satisfying dinner ready in 40 minutes with 38g protein per serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 1 1/2 cups uncooked orzo pasta
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 medium yellow onion finely chopped
  • 4-6 cloves garlic minced (use 6 for bold flavor, 4 for milder)
  • 2 tablespoons Cajun seasoning divided
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter divided
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup fresh parsley chopped
  • Salt and black pepper to taste

Equipment

  • Large skillet or Dutch oven with lid (at least 12-inch diameter)
  • Medium bowl
  • Box grater or microplane
  • wooden spoon or spatula
  • measuring cups and spoons
  • knife and cutting board
  • Meat thermometer (optional)

Method
 

  1. In a medium bowl, toss the chicken cubes with 1 tablespoon of Cajun seasoning until evenly coated.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven (at least 12 inches in diameter) over medium-high heat until the butter melts and begins to foam.
  3. Add the seasoned chicken in a single layer and sear for 3 to 4 minutes per side until golden brown and cooked through to 165°F internal temperature. Remove the chicken from the pan and set aside on a plate.
  4. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
  5. Sauté the chopped onion for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Add the dry orzo to the skillet and stir constantly for 1 to 2 minutes to lightly toast the pasta in the butter and aromatics until fragrant.
  7. Pour in the chicken broth and add the remaining 1 tablespoon of Cajun seasoning. Stir to combine. Bring to a boil, then reduce heat to low.
  8. Cover and simmer for 10 to 12 minutes, stirring every 3 to 4 minutes, until the orzo is al dente and most of the liquid is absorbed, with about 1/2 cup liquid remaining.
  9. Turn the heat to the lowest burner setting. Slowly stir in the heavy cream. Add the freshly grated Parmesan cheese gradually while stirring constantly, along with the smoked paprika and red pepper flakes if using. Continue stirring until the cheese melts completely and the sauce is smooth.
  10. Return the cooked chicken to the skillet along with any accumulated juices. Toss to combine and heat through for 1 to 2 minutes.
  11. Taste and adjust seasoning with salt and black pepper if needed.
  12. Garnish with fresh parsley and serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add 2-3 tablespoons of broth or milk per serving when reheating to restore creamy consistency. Freezing not recommended as cream sauce may separate. Substitutions: Use shrimp (1 lb, cook 2-3 min per side) or sliced Andouille sausage instead of chicken. Half-and-half can replace heavy cream for lighter sauce. Make homemade Cajun seasoning with 1 tbsp paprika, 1 tsp each garlic powder and onion powder, 1/2 tsp each oregano, thyme, and cayenne, plus 1/4 tsp black pepper. For milder heat: reduce Cajun seasoning to 1 1/2 tablespoons total and skip red pepper flakes. Pro tip: Always use freshly grated Parmesan from a block - pre-shredded cheese contains anti-caking agents that make sauce grainy. Add cheese gradually while stirring on lowest heat for smoothest results.