One-Pot Cajun Chicken Alfredo Orzo
A creamy, spicy, and quick Cajun chicken Alfredo dish that the whole family will love, all made in one pot for easy cleanup.
Ingredients
Main Ingredients
- 1 lb Chicken, diced (can substitute with shrimp or smoked chicken sausage)
- 1 tbsp Cajun Seasoning Adjust salt and heat levels as preferred
- 1 tsp Smoked Paprika Regular paprika is a substitute if needed
- 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 Preferably buy blocks and grate yourself
- 1 tbsp Fresh Parsley, chopped For garnish
Instructions
Cooking Steps
- Season diced chicken with Cajun seasoning and smoked paprika.
- Sear in hot olive oil until just browned (3-5 minutes), then remove to a plate.
- In the same pot, melt butter and sauté the onion until translucent (about 4 minutes).
- Add garlic and red pepper flakes, then add the orzo and toast for a minute, stirring continuously.
- Pour in the chicken broth, bring to a simmer, and nestle the chicken back in.
- Cover and simmer for 9-11 minutes until orzo is tender.
- Off heat, stir in heavy cream and parmesan until glossy and thick (1-2 minutes).
- Taste and adjust salt and heat, then stir in parsley and serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or broth to revive creaminess. For kid-friendly version, reduce Cajun seasoning and stir in extra parmesan.