One Pot Cajun Chicken Alfredo Orzo (Printable)

Creamy Cajun-spiced chicken and orzo pasta in a rich Alfredo sauce, all cooked in one pot for easy cleanup.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, diced

→ Vegetables & Aromatics

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup baby spinach (optional)

→ Dry Ingredients

06 - 1 1/2 cups orzo pasta (uncooked)

→ Dairy

07 - 2 cups chicken broth
08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter

→ Spices & Seasonings

11 - 2 tablespoons Cajun seasoning
12 - 1/2 teaspoon salt (or to taste)
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon smoked paprika (optional)
15 - Pinch of crushed red pepper flakes (optional)

→ Garnish

16 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add butter and let it melt.
02 - Toss the diced chicken with 1 tablespoon of Cajun seasoning, salt, and pepper. Add chicken to the pan and sauté until browned on all sides (4-5 minutes). Remove chicken and set aside.
03 - In the same pan, add chopped onion and red bell pepper. Sauté for 3 minutes until softened, then add garlic and cook for another 30 seconds.
04 - Add orzo to the pan, stirring to coat in the flavors for about 1 minute.
05 - Pour in chicken broth and heavy cream, scraping up any browned bits from the pan. Stir in the remaining Cajun seasoning and smoked paprika.
06 - Return the chicken to the pan. Bring to a gentle simmer, reduce heat to low, cover, and cook for 12-15 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
07 - Stir in Parmesan cheese, spinach (if using), and crushed red pepper flakes if desired. Cook for 1-2 more minutes, until cheese is melted and spinach is wilted.
08 - Taste and adjust salt and pepper. Remove from heat and let rest for a couple of minutes before serving.
09 - Garnish with parsley and serve immediately.

# Expert Tips:

01 -
  • Everything happens in one pot so you spend less time washing dishes and more time eating
  • The orzo absorbs all those spicy creamy flavors becoming something far greater than plain pasta ever could
  • Ready in 40 minutes but tastes like it simmered all afternoon
02 -
  • The sauce will continue thickening as it stands so dont panic if it looks a little loose right after cooking
  • Orzo goes from perfectly cooked to mushy fast so check it a minute early just to be safe
  • Resist the urge to crank up the heat or youll scald the cream and nothing fixes that mistake
03 -
  • Use a heavy bottomed pan or Dutch oven to prevent hot spots that can scald the cream
  • Grate your own Parmesan from a wedge for the smoothest melting texture
  • If the sauce gets too thick before the orzo is done add a splash more broth not water

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