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A skillet of creamy Cajun chicken alfredo orzo with golden chicken and fresh parsley.
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Best One Pot Cajun Chicken Alfredo Orzo

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 625kcal

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.