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One-Pot Cajun Chicken Alfredo Orzo

One-pot Cajun chicken Alfredo orzo in skillet with creamy sauce and fresh parsley garnish
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A creamy, spicy, and satisfying meal made in one pan with rich Alfredo sauce and Cajun-seasoned chicken.

Ingredients

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  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 2 tablespoons 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 teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes (optional, for extra heat)
  • Salt and black pepper, to taste
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  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 chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  2. 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 until fragrant, scraping up any browned bits from the bottom of the pan.
  3. Add the dry orzo to the skillet. Stir constantly for 1-2 minutes until the pasta is lightly toasted.
  4. 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 orzo is al dente and most of the liquid is absorbed.
  5. Turn heat to low. Slowly stir in the heavy cream, freshly grated Parmesan, smoked paprika, and optional red pepper flakes. Stir gently until the cheese is fully melted and the sauce is smooth and creamy.
  6. 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 needed. Garnish with fresh parsley and serve immediately.

Notes

  • Use freshly grated Parmesan cheese from a block for smoothest melting. Pre-shredded cheese contains anti-caking agents that prevent smooth texture.
  • Use low-sodium chicken broth to control final saltiness. Add dairy and cheese over low heat to prevent curdling.
  • For milder version, use mild Cajun seasoning and omit red pepper flakes. Can add vegetables like spinach, mushrooms, or bell peppers.

Nutrition

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