Introduction

This One-Pot Cajun Chicken Alfredo Orzo is a flavorful and creamy dish perfect for busy weeknights. Combining tender chicken, spicy Cajun seasoning, and cheesy Alfredo sauce, it’s a comforting meal that comes together quickly in just one pan.

A close-up of a creamy orzo pasta dish in a deep white plate, with several pieces of golden-brown grilled chicken on top. The orzo is cooked in a rich orange-tinted sauce, speckled with small green herbs and bits of red, possibly roasted peppers or sun-dried tomatoes. The chicken pieces have a charred texture with visible black pepper and seasoning, creating contrast in color. A fork lifts a portion of the orzo and chicken, showing the creamy texture and the mix of colors and herbs clearly. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp Olive Oil
2 tbsp Unsalted Butter, divided
1 lb Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch cubes
2 tbsp Cajun Seasoning, divided (plus more to taste)
1 medium Yellow Onion, finely chopped
4-6 cloves Garlic, minced
1 ½ cups Uncooked Orzo Pasta
4 cups Low-Sodium Chicken Broth
1 cup Heavy Cream
1 cup Freshly Grated Parmesan Cheese
½ tsp Smoked Paprika
¼ tsp Red Pepper Flakes (optional, for extra heat)
Salt and Black Pepper, to taste
¼ cup Fresh Parsley, chopped (for garnish)

Instructions

Step 1: In a bowl, toss the diced chicken with 1 tablespoon of Cajun seasoning. Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
Step 2: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant, scraping up any browned bits from the pan bottom.
Step 3: Add the uncooked orzo to the skillet. Stir constantly for 1-2 minutes until the pasta is lightly toasted.
Step 4: Pour in the chicken broth and the remaining 1 tablespoon of Cajun seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed.
Step 5: Turn heat to low and slowly stir in the heavy cream, freshly grated Parmesan cheese, smoked paprika, and optional red pepper flakes. Stir gently until the cheese melts and the sauce becomes smooth and creamy.
Step 6: Return the cooked chicken and any juices to the skillet. Stir to combine and heat through. Taste and adjust seasoning with salt, black pepper, or more Cajun seasoning if desired. Garnish with fresh parsley and serve immediately.

Tips & Variations

Use boneless skinless chicken thighs for juicier meat and extra flavor.
For a milder dish, reduce the Cajun seasoning or omit the red pepper flakes.
Swap orzo for other small pasta shapes like couscous or acini di pepe if preferred.
Add vegetables like bell peppers or spinach during the sauté step for added nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain creaminess. You may need to add a splash of chicken broth or cream when reheating to loosen the sauce.

How to Serve

A close-up of a large black bowl filled with creamy orzo pasta layered with browned pieces of chicken on top, mixed with small bits of red pepper and green herbs scattered throughout. The orzo has a golden orange color with a slight glossy texture, showing a rich sauce coating each grain. A fork lifts a bite of pasta and chicken, with melted cheese strings stretching slightly between the fork and the bowl. The dish is sprinkled lightly with black pepper and finely chopped green herbs, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper searing. Frozen chicken may release excess water and affect the texture.

Is there a vegetarian version of this dish?

Yes, you can omit the chicken and add more vegetables like mushrooms, zucchini, or bell peppers. Use vegetable broth instead of chicken broth to keep it vegetarian.