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One Pot Cajun Chicken Alfredo Orzo – Flavor in Every Bite!

One pot Cajun chicken Alfredo orzo in a Dutch oven topped with fresh parsley and Parmesan
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Creamy, spicy, and ready in about 30 minutes. This one pot Cajun chicken Alfredo orzo combines tender chicken, orzo pasta, and a bold Cajun Alfredo sauce for an easy weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 8 oz orzo pasta
  • 2 cups chicken broth (low-sodium recommended)
  • 1 cup heavy cream (substitute half-and-half for a lighter version)
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
  • 2 teaspoons Cajun seasoning (start with 1 teaspoon for mild heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from pot and set aside. Do not discard the drippings.
  2. In the same pot over medium heat, add diced onion and red bell pepper. Cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant. Watch closely so the garlic does not burn.
  3. Add orzo pasta and stir to coat it in the vegetables and remaining oil. This lightly toasts the orzo for added depth of flavor.
  4. Pour in chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring every 2-3 minutes to prevent sticking. Orzo is ready when al dente and most liquid is absorbed. Add a splash of broth if it looks dry early.
  5. Stir in heavy cream, Parmesan cheese, Cajun seasoning, salt, and black pepper. Simmer uncovered for 2-3 minutes until sauce thickens and coats the orzo. Add a splash of cream or broth if too thick.
  6. Return cooked chicken to the pot and stir to combine. Cook for 1-2 minutes until heated through. Taste and adjust seasoning if needed.
  7. Remove from heat and stir in fresh parsley. Serve immediately topped with extra Parmesan and parsley.

Notes

  • Always grate Parmesan fresh from the block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Stir the orzo every 2-3 minutes while it simmers to prevent it from sticking or scorching on the bottom of the pot.
  • If the sauce is too salty after seasoning, a small squeeze of fresh lemon juice balances it without masking flavor.
  • Cream-based sauces can separate slightly after freezing. Reheat slowly over low heat while stirring and add a small knob of butter to smooth it out.

Nutrition

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