Name: One-Pot Cajun Chicken Alfredo Orzo: Quick & Creamy Delight Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 1 lb diced chicken (can substitute with shrimp or Andouille sausage); 1 tbsp Cajun seasoning (adjust salt and heat levels as preferred); 1 tsp smoked paprika (regular paprika as a substitute); 1/4 tsp red pepper flakes (optional for extra heat); 2 tbsp olive oil (for sautéing); 2 tbsp butter (enhances creaminess; add more if desired); 1 medium onion, chopped (yellow or sweet preferred); 3 cloves garlic, minced (for flavor); 1 cup orzo pasta (main carbohydrate; other small pasta can be substituted); 2 cups low-sodium chicken broth (makes the dish flavorful); 1 cup heavy cream (can substitute with half and half for a lighter version); 1 cup Parmesan cheese, freshly grated (preferred); 1 tbsp fresh parsley, chopped (for garnish)

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Introduction

This One-Pot Cajun Chicken Alfredo Orzo is a quick and creamy dish that combines bold Cajun spices with comforting flavors. It’s perfect for a satisfying weeknight meal that comes together with minimal cleanup. Enjoy tender chicken, cheesy sauce, and perfectly cooked orzo in every bite.

The image shows a close-up of a bowl filled with creamy orzo pasta mixed with small red pepper pieces and green herbs. On top of the pasta, there are several pieces of golden, grilled chicken with a slightly charred crust, arranged in a pile. The orzo is light yellow and looks soft and saucy, while the chicken is rich brown with visible grill marks and seasoning. A fork is lifting some chicken from the bowl, held by a woman's hand, which adds a sense of action and texture to the scene. The bowl is white and set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken, diced (can substitute with shrimp or Andouille sausage)
1 tbsp Cajun seasoning (adjust salt and heat as preferred)
1 tsp smoked paprika (regular paprika works too)
1/4 tsp red pepper flakes (optional for extra heat)
2 tbsp olive oil (for sautéing)
2 tbsp butter (enhances creaminess; add more if desired)
1 medium onion, chopped (yellow or sweet preferred)
3 cloves garlic, minced (for flavor)
1 cup orzo pasta (other small pasta can be substituted)
2 cups low-sodium chicken broth (makes the dish flavorful)
1 cup heavy cream (can substitute with half and half for a lighter version)
1 cup Parmesan cheese, freshly grated (preferred)
1 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: In a large skillet, heat olive oil and butter over medium-high heat. Add diced chicken and season with salt and pepper. Sear until golden brown, about 3-4 minutes.
Step 2: Remove the chicken and set it aside. In the same skillet, add chopped onions and sauté until translucent, about 2-3 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
Step 3: Add orzo pasta to the skillet, stirring to combine with the aromatics. Toast for 1-2 minutes until slightly golden.
Step 4: Pour in the low-sodium chicken broth and sprinkle in Cajun seasoning, smoked paprika, and red pepper flakes. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until the orzo is al dente.
Step 5: Off the heat, gradually stir in the heavy cream and Parmesan cheese until the sauce is creamy and smooth.
Step 6: Return the chicken to the skillet and heat through for a minute. Adjust seasoning as needed. Garnish with fresh parsley before serving.

Tips & Variations

For a lighter version, substitute heavy cream with half and half or whole milk, but expect a slightly less rich sauce.
Try swapping chicken with shrimp or Andouille sausage for different protein flavors.
If you like it spicier, increase the red pepper flakes or add cayenne pepper to the seasoning blend.
Use freshly grated Parmesan for the best flavor and smooth sauce texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened.

How to Serve

A close-up view of a dish with three main layers: at the bottom is a creamy sauce with a light yellow color, then a thick layer of yellow-orange orzo pasta coated in sauce, and on top, several large pieces of grilled chicken with a golden-brown, slightly charred crust. The pasta and chicken are sprinkled with finely chopped green herbs and small bits of red chili flakes. A fork is lifting a bite with orzo and chicken from the white bowl holding the dish, all placed 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 make this recipe gluten-free?

Yes, you can substitute the orzo pasta with a gluten-free small pasta or gluten-free grains like quinoa. Just adjust the cooking time as needed.

What can I use if I don’t have Cajun seasoning?

You can create a simple Cajun blend by mixing paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper to taste.