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One-Pot Cajun Chicken Alfredo Orzo

Smoky Cajun-seasoned chicken and toasted orzo pasta cooked together in a rich, creamy Alfredo-style sauce — a bold and satisfying one-pot dinner ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 lb boneless, skinless chicken breast diced into 3/4-inch pieces
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 3 garlic cloves minced
  • 1 cup uncooked orzo pasta
  • 3 cup chicken broth low-sodium recommended
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • salt to taste
  • black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • wooden spoon or spatula
  • Box grater

Method
 

  1. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat until the butter is melted and the pan is hot.
  2. Season the diced chicken with Cajun seasoning and smoked paprika, tossing to coat evenly.
  3. Add the chicken to the skillet in a single layer and cook until browned and cooked through, about 5–7 minutes. Let it sit for 2 minutes before stirring to develop a crust.
  4. Add the minced garlic and sauté for about 30 seconds until fragrant.
  5. Stir in the uncooked orzo and cook for 1 minute, stirring frequently, to lightly toast it.
  6. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan.
  7. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
  8. Stir in the heavy cream and Parmesan cheese. Continue cooking uncovered for 2–3 minutes until the sauce is creamy and smooth.
  9. Season with salt and black pepper to taste.
  10. Remove from heat and allow the dish to rest for a few minutes to thicken.
  11. Garnish with chopped fresh parsley and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat with a splash of chicken broth or cream to restore the creamy texture. Adjust Cajun seasoning to control spice level — start with less and add more to taste. Add baby spinach, bell peppers, or broccoli during the last few minutes of cooking for extra vegetables. Shrimp can be substituted for chicken — cook 2–3 minutes per side and add back in with the cream. Gluten-free orzo may be substituted if needed.