Description
A creamy, one-pot Cajun chicken Alfredo orzo made with tender diced chicken, Parmesan cheese, and bold seasoning—ready in just 30 minutes.
Ingredients
- 1 lb boneless skinless chicken breasts, diced
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 tablespoon olive oil (for sautéing)
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 cup bell pepper, diced (optional)
- 1.5 cups orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Season diced chicken evenly with Cajun seasoning.
- Heat olive oil in a large pot over medium heat. Cook chicken for 5–7 minutes until browned and cooked through. Remove and set aside.
- In the same pot, sauté onions for 2–3 minutes. Add garlic and bell pepper, cooking until fragrant.
- Stir in orzo and toast lightly for 1 minute.
- Pour in chicken broth and bring to a gentle boil. Reduce to a simmer and cook 8–10 minutes, stirring occasionally, until orzo is tender and liquid mostly absorbed.
- Stir in heavy cream and Parmesan cheese until smooth and creamy.
- Return chicken to the pot and simmer 2–3 minutes. Season with salt and pepper as needed.
- Garnish with fresh parsley and serve warm.
Notes
- Stir occasionally while simmering to prevent sticking.
- Adjust Cajun seasoning for desired spice level.
- Add spinach or mushrooms for extra vegetables.
- Reheat with a splash of broth or milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes