One-Pot Cajun Chicken Alfredo Orzo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Creamy Cajun-Spiced Chicken Orzo Alfredo in One Pot

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

1 lb boneless, skinless chicken breasts, diced

2 teaspoons Cajun seasoning

Salt and pepper, to taste

3 cloves garlic, minced

1 small yellow onion, diced

1 1/2 cups dry orzo pasta

2 1/4 cups chicken broth

1/2 cup heavy cream

1 cup grated Parmesan cheese

1/2 teaspoon smoked paprika (optional, for added depth)

1/4 teaspoon red pepper flakes (optional, for heat)

1/2 cup chopped fresh parsley (for garnish)

 

Directions:

Heat olive oil and butter in a large deep skillet or Dutch oven over medium-high heat.

Season diced chicken with Cajun seasoning, salt, and pepper. Add to the pan and sear until browned and cooked through, about 5–6 minutes. Remove chicken and set aside.

In the same pan, add garlic and onion. Cook for 2–3 minutes until fragrant and translucent.

Add dry orzo and toast for 1–2 minutes, stirring constantly.

Pour in chicken broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender.

Stir in heavy cream, Parmesan, smoked paprika, and red pepper flakes (if using). Return cooked chicken to the pot and mix well until creamy and thickened, about 2–3 minutes.

Garnish with fresh parsley and extra Parmesan if desired. Serve hot.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 590 kcal | Servings: 4 servings