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One Pot Cajun Chicken Alfredo Orzo

One pot Cajun chicken Alfredo orzo in large pot with creamy sauce and fresh parsley garnish
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Vibrant one-pot dish combining Louisiana Cajun spices with creamy Italian Alfredo sauce. Features tender seasoned chicken, al dente orzo, and rich spicy sauce with minimal cleanup.

Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tablespoons Cajun seasoning, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon smoked paprika (optional)
  • 2 cups orzo pasta, uncooked
  • 4 cups low-sodium chicken broth
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Pat chicken breasts dry with paper towels and cut into uniform 1-inch pieces. In a medium bowl, toss chicken with 1 tablespoon olive oil, 1 tablespoon Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper until well coated.
  2. Heat remaining 1 tablespoon olive oil in large pot or Dutch oven over medium-high heat until very hot and just beginning to shimmer. Add seasoned chicken in a single layer (work in batches if needed). Sear undisturbed for 3-4 minutes per side until golden brown. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add 2 tablespoons butter to the same pot. Add diced onion and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until softened and onion is translucent.
  4. Stir in minced garlic, oregano, thyme, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
  5. Add uncooked orzo to the pot and stir for 30 seconds to 1 minute to lightly toast.
  6. Pour in 4 cups chicken broth, stirring and scraping up any browned bits from the bottom. Increase heat to bring to a gentle simmer, then reduce heat to low. Cover and cook for 10-12 minutes, stirring occasionally every 2-3 minutes, until orzo is al dente and most liquid is absorbed.
  7. Remove pot from heat. Pour in 1½ cups heavy cream and stir thoroughly. Gradually stir in 1 cup freshly grated Parmesan cheese until completely melted and sauce is smooth and creamy.
  8. Gently fold seared chicken and any juices back into the creamy orzo until evenly distributed. Taste and adjust salt, black pepper, and Cajun seasoning as needed.
  9. Ladle into bowls and garnish generously with freshly chopped parsley. Serve immediately.

Notes

  • Pat chicken dry before searing to achieve golden-brown crust. Cut into uniform 1-inch pieces for even cooking.
  • Use freshly grated Parmesan cheese, not pre-shredded. Anti-caking agents can make sauce gritty.
  • Adjust Cajun seasoning to your spice preference. Start with less if heat-sensitive.
  • Sauce will thicken when refrigerated. Add a splash of cream or broth when reheating.
  • A heavy-bottomed Dutch oven works best for even heat distribution and preventing sticking.

Nutrition

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