It is 6pm on a busy Tuesday. You are tired. Dinner needs to happen fast.
This Cajun Chicken Alfredo Orzo is your new secret weapon. It is warm, creamy, and incredibly satisfying. You only need one pan for the whole meal.
Why This Recipe Is a Winner
This dish is perfect for those busy fall weeknights. It delivers a high-protein punch to keep your family full. You get restaurant-quality flavor without the expensive bill.
Cleanup is a breeze since everything cooks together. The bold Cajun spices wake up your taste buds. It is the ultimate comfort food for a cozy night in.
Simple Method
Cooking this meal feels easy and doable for anyone. You start by browning the seasoned chicken. Then, you toast the orzo in the same pan. This step adds a wonderful nutty flavor to the dish.
The orzo simmers in broth until it is perfectly tender. Finally, you stir in cream and cheese. It creates a velvety sauce that everyone will love.
Ingredients You’ll Need
Most of these items are likely in your pantry already.
- 1 lb chicken breast, cut into 1-inch cubes
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons olive oil
- 1.5 cups dry orzo pasta
- 2 cloves garlic, minced
- 1/2 yellow onion, finely diced
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Step-by-Step Directions
- In a medium bowl, toss the chicken cubes with 1 tablespoon of the Cajun seasoning until evenly coated.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and internal temperature reaches 165°F (74°C), approximately 5-7 minutes. Remove chicken from the pan and set aside.
- In the same skillet, add the diced onion and sauté for 3 minutes until translucent. Add the minced garlic and dry orzo, sautéing for an additional 2 minutes until the orzo is slightly toasted and fragrant.
- Deglaze the pan with the chicken broth, scraping up any browned bits from the bottom. Stir in the remaining 1 tablespoon of Cajun seasoning.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 10 to 12 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Remove the lid and stir in the heavy cream and Parmesan cheese. Continue to stir over low heat for 2-3 minutes until the sauce emulsifies and thickens.
- Return the cooked chicken to the skillet and toss to combine. Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this dish warm in large, shallow bowls. The golden chicken looks beautiful against the creamy pasta. Pair it with a simple side salad for freshness.
A piece of crusty garlic bread is perfect for dipping. Set the table and enjoy a stress-free meal. It is a guaranteed crowd-pleaser for kids and adults alike.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for 3 days. The orzo will absorb the sauce as it sits. When reheating, add a splash of milk or broth. Gently warm it on the stove over low heat. This keeps the sauce creamy and delicious.
Recipe Tips
- Do not skip toasting the dry orzo pasta.
- Use freshly grated Parmesan for the smoothest sauce.
- Adjust the Cajun seasoning to control the heat.
- Prep your onion and garlic before you start.
- Deglaze the pan well to catch all the flavor.
- Add a squeeze of lemon for a bright finish.
Ways to Switch It Up
- Swap the chicken for succulent sautéed shrimp.
- Add diced bell peppers for extra color and crunch.
- Use half-and-half for a slightly lighter version.
- Stir in fresh spinach at the very end.
Common Questions
Can I use rice instead of orzo?
Yes, but you will need more liquid. Cooking times will also be much longer. I recommend sticking with orzo for the best texture.
Is this dish very spicy?
It has a nice kick but is not overwhelming. You can use less seasoning for a milder flavor. It is very easy to customize for kids.
I hope this cozy meal brings some ease to your busy week. There is nothing better than a warm bowl of pasta on a chilly evening. Happy cooking!
— Katie Wood
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons olive oil
- 1.5 cups dry orzo pasta
- 2 cloves garlic , minced
- 1/2 yellow onion , finely diced
- 3 cups low -sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- In a medium bowl, toss the chicken cubes with 1 tablespoon of the Cajun seasoning until evenly coated.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and internal temperature reaches 165°F (74°C), approximately 5-7 minutes. Remove chicken from the pan and set aside.
- In the same skillet, add the diced onion and sauté for 3 minutes until translucent. Add the minced garlic and dry orzo, sautéing for an additional 2 minutes until the orzo is slightly toasted and fragrant.
- Deglaze the pan with the chicken broth, scraping up any browned bits from the bottom. Stir in the remaining 1 tablespoon of Cajun seasoning.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 10 to 12 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Remove the lid and stir in the heavy cream and Parmesan cheese. Continue to stir over low heat for 2-3 minutes until the sauce emulsifies and thickens.
- Return the cooked chicken to the skillet and toss to combine. Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve immediately.
