Description
How to make creamy one pot Cajun chicken alfredo orzo with tender pasta and bold spices that delivers restaurant flavor in just 30 minutes at home.
Ingredients
Scale
Protein & Base
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Cajun Seasoning Blend
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
Pasta & Liquid
- 1½ cups uncooked orzo pasta
- 3 cups chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
Instructions
- Season Chicken: Mix all Cajun spices in a small bowl. Toss chicken pieces with half the spice blend until evenly coated. Let sit while you prep other ingredients for better flavor penetration.
- Brown Chicken: Heat olive oil in a large pot over medium-high heat. Add seasoned chicken and cook 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
- Sauté Aromatics: In the same pot, add diced onion and cook 3-4 minutes until softened. Add minced garlic and remaining spice blend, cooking 30 seconds until fragrant.
- Add Orzo: Pour in orzo pasta and chicken broth, stirring well to combine. Bring to a boil, then reduce heat and simmer 12-15 minutes until orzo is tender and liquid is mostly absorbed.
- Create Sauce: Reduce heat to low and slowly stir in heavy cream. Add grated Parmesan cheese gradually, stirring constantly until melted and sauce is smooth and creamy.
- Combine Everything: Return cooked chicken to the pot and stir gently to combine. Cook 2-3 minutes until heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve Hot: Let rest 2-3 minutes to thicken slightly before serving. Garnish with extra Parmesan and fresh herbs if desired. Serve immediately while hot and creamy.
Notes
- Don’t add cream while the pot is still on high heat or it will curdle and break.
- Freshly grated Parmesan melts much better than pre-shredded cheese for smoothest sauce.
- Let the dish rest 2-3 minutes before serving to allow sauce to thicken properly.
- Adjust spice level by reducing cayenne pepper for milder taste or adding more for heat.
- Store leftovers in refrigerator up to 3 days and reheat gently with extra broth.
- Orzo will continue absorbing liquid as it sits, so add broth when reheating if needed.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g