Description

This One-Pot Cajun Chicken Alfredo Orzo is a creamy, spicy, and satisfying meal that combines tender Cajun-seasoned chicken with a rich Alfredo sauce and perfectly cooked orzo pasta. Ready in about 30 minutes, it’s an effortless dish made entirely in one pan, making cleanup a breeze while delivering bold flavors and comforting textures.

Ingredients

Scale

Chicken and Seasoning

1 lb Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch cubes
2 tbsp Cajun Seasoning, divided (plus more to taste)
1 tbsp Olive Oil
2 tbsp Unsalted Butter, divided

Vegetables and Aromatics

1 medium Yellow Onion, finely chopped
4–6 cloves Garlic, minced

Pasta and Liquids

1 ½ cups Uncooked Orzo Pasta
4 cups Low-Sodium Chicken Broth
1 cup Heavy Cream

Cheese and Spices

1 cup Freshly Grated Parmesan Cheese
½ tsp Smoked Paprika
¼ tsp Red Pepper Flakes (optional, for extra heat)
Salt and Black Pepper, to taste

Garnish

¼ cup Fresh Parsley, chopped

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Instructions

Season & Sear Chicken: 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 the chicken in a single layer (work in batches if needed) and sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
Sauté Aromatics: 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.
Toast Orzo: Add the dry orzo to the skillet. Stir constantly for 1-2 minutes until the pasta is lightly toasted to bring out its nutty flavor.
Simmer: 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 the orzo is al dente and most of the liquid is absorbed.
Create Cream Sauce: Turn heat to low. Slowly stir in the heavy cream, freshly grated Parmesan cheese, smoked paprika, and optional red pepper flakes. Stir gently until the cheese fully melts and the sauce becomes smooth and creamy.
Combine & Serve: 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 seasoning if needed. Garnish with fresh parsley and serve immediately for best flavor and texture.

Notes

You can substitute chicken thighs for breasts for a juicier, more flavorful result.
Adjust the amount of Cajun seasoning and red pepper flakes to control the heat level.
For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less thick.
If you don’t have orzo, small pasta like acini di pepe or fregola can work as alternatives.
Make sure to stir frequently when simmering to prevent the orzo from sticking to the pan.