Name: One-Pot Cajun Chicken Alfredo Orzo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 1 lb Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch cubes; 2 tbsp Cajun Seasoning, divided (plus more to taste); Salt and Black Pepper, to taste; 1 tbsp Olive Oil; 2 tbsp Unsalted Butter, divided; 1 medium Yellow Onion, finely chopped; 4-6 cloves Garlic, minced; 1 ½ cups Uncooked Orzo Pasta; 4 cups Low-Sodium Chicken Broth; 1 cup Heavy Cream; 1 cup Freshly Grated Parmesan Cheese; ½ tsp Smoked Paprika; ¼ tsp Red Pepper Flakes (optional, for extra heat); ¼ cup Fresh Parsley, chopped

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Introduction

This One-Pot Cajun Chicken Alfredo Orzo is a creamy, spicy, and satisfying meal that comes together quickly and with minimal cleanup. Combining tender Cajun-seasoned chicken with cheesy Alfredo orzo, it’s perfect for busy weeknights or whenever you crave comforting flavors with a little kick.

A close-up view of a dish in a white bowl filled with creamy orzo pasta mixed with small pieces of browned grilled chicken. The orzo is coated in a rich, glossy golden sauce with visible bits of green herbs and small red pepper flakes. On top, several pieces of chicken are slightly charred with a textured surface, adding a contrast of color and texture. A spoon lifts a portion of the orzo and chicken, showing the creamy, moist texture of the pasta with bits of herbs and sauce dripping slightly. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp Olive Oil
2 tbsp Unsalted Butter, divided
1 lb Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch cubes
2 tbsp Cajun Seasoning, divided (plus more to taste)
1 medium Yellow Onion, finely chopped
4–6 cloves Garlic, minced
1 ½ cups Uncooked Orzo Pasta
4 cups Low-Sodium Chicken Broth
1 cup Heavy Cream
1 cup Freshly Grated Parmesan Cheese
½ tsp Smoked Paprika
¼ tsp Red Pepper Flakes (optional, for extra heat)
Salt and Black Pepper, to taste
¼ cup Fresh Parsley, chopped (for garnish)

Instructions

Step 1: In a bowl, toss the diced chicken with 1 tablespoon of Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear for 3–4 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
Step 2: Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Cook the chopped onion for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
Step 3: Add the dry orzo to the skillet and stir constantly for 1–2 minutes until the pasta is lightly toasted.
Step 4: Pour in the chicken broth and the remaining 1 tablespoon of Cajun seasoning. Bring to a boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
Step 5: Turn the heat to low. Slowly stir in the heavy cream, freshly grated Parmesan, smoked paprika, and optional red pepper flakes. Stir gently until the cheese melts and the sauce becomes smooth and creamy.
Step 6: Return the cooked chicken and any accumulated juices to the skillet. Stir to combine and heat through. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if desired. Garnish with fresh parsley and serve immediately.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat, or breasts for a leaner option.
For a vegetarian variation, omit the chicken and add sautéed mushrooms or roasted vegetables instead.
Add extra heat by increasing the amount of red pepper flakes or adding a splash of hot sauce.
Freshly grate your Parmesan cheese for the best flavor and smoother melting.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce if it thickens. Avoid microwaving at high heat to prevent the sauce from separating.

How to Serve

The image shows a black bowl filled with creamy orzo pasta mixed with pieces of grilled chicken. The orzo has a golden-yellow color and is coated in a rich sauce with small bits of red and green herbs, likely parsley and chili flakes, scattered throughout. The grilled chicken pieces on top are browned with a slightly charred texture, adding contrast to the creamy pasta beneath. A silver fork lifts a portion of the orzo and chicken above the bowl, showing the sauce dripping slightly. The bowl is placed on a smooth white marbled surface with a neutral kitchen background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells work well. Cooking times may vary slightly, so adjust accordingly.

Is it possible to make this dish dairy-free?

To make it dairy-free, substitute butter with a dairy-free margarine and use coconut cream or a plant-based cream alternative. Replace Parmesan with a vegan cheese or nutritional yeast for a cheesy flavor.