This Cajun Chicken Alfredo Orzo is a creamy, comforting pasta dish with a bold kick of flavor. Tender, juicy chicken is seasoned with Cajun spices and pan-seared until golden brown, then tossed with orzo pasta in a creamy sauce made with heavy cream, and Parmesan. The orzo absorbs the sauce beautifully, giving you a rich and luxurious texture in every bite. Finished with fresh herbs, this skillet meal is flavorful and perfect for when you crave comfort food with a little spice.
Why You'll This Recipe
You’ll love this Cajun Chicken Alfredo Orzo because it’s the perfect balance of creamy comfort and bold flavor. The Cajun seasoning gives the chicken a spicy kick that pairs beautifully with the rich creamy sauce, while the orzo makes it hearty yet elegant. It’s quick enough for busy weeknights, but impressive enough to serve to guests. Plus, it’s all made in one skillet, which means less cleanup and more flavor packed into every bite.
Cajun Chicken Alfredo Orzo
Ingredients
- 1 tablespoon Olive Oil
- 2 tablespoon Butter divided
- 1 pound Boneless Chicken Breasts diced
- 2 tablespoon Cajun Seasoning divided
- 1 Yellow Onion chopped
- 4-6 Garlic Cloves minced
- 1 ½ cups Uncooked Orzo Pasta
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Red Pepper Flakes
- 1 teaspoon Season Salt
- ½ teaspoon Black Pepper
- ¼ cup Fresh Parsley chopped
Instructions
- 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 over medium-high heat. Add chicken in a single layer (work in batches if needed) and sear for 3–4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute more, scraping up any browned bits from the bottom of the pan.
- Add the dry orzo to the skillet. Stir constantly for 1–2 minutes until lightly toasted.
- Pour in the chicken broth and the remaining 1 tablespoon of Cajun seasoning. Bring to a boil, then reduce 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.
- Turn heat to low. Slowly stir in the heavy cream, Parmesan cheese, smoked paprika, and optional red pepper flakes. Stir gently until the cheese is fully melted and the sauce is smooth and creamy.
- Return the cooked chicken (and any juices) to the skillet. Stir to combine and heat through. Taste and adjust seasoning with salt, pepper, or more Cajun spice if desired. Garnish with fresh parsley and serve immediately.
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