Cajun Chicken Alfredo Orzo
Cajun Chicken Alfredo Orzo combines tender Cajun-spiced chicken with creamy Parmesan Alfredo and orzo pasta for a rich and flavorful one-pan meal.
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.
Video
Recipe Tips
Toasting the orzo before simmering enhances the nutty flavor and keeps the pasta from getting mushy. Also, let the chicken rest for a few minutes after searing before slicing. This keeps the juices locked in and ensures every bite is tender and moist.
