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Cajun Chicken Alfredo Orzo

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A quick, one-pot meal that combines Cajun spice with creamy orzo for a comforting dinner.

Ingredients

  • 1 lb chicken breasts, boneless skinless
  • 1 cup bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup onion, diced
  • Parsley, fresh, roughly chopped (for garnish)
  • 4 cups chicken broth
  • 1 1/2 cups orzo pasta
  • 1 tbsp Cajun seasoning (adjust to taste)
  • Freshly ground black pepper, to taste
  • Kosher or sea salt, to taste
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, grated

Instructions

  1. Warm 1 tablespoon olive oil in a large pot over medium heat. Pat the chicken dry and season it with 1 tablespoon Cajun seasoning and a pinch of salt. Brown on both sides until cooked through, about 6–8 minutes. Remove and set aside to rest.
  2. Add the diced bell pepper, minced garlic, and diced onion in the same pot. Sauté for about 3–4 minutes until softened, scraping up browned bits.
  3. Sprinkle in 1 teaspoon Cajun seasoning, a pinch of salt, and freshly ground black pepper, cooking for 30 seconds.
  4. Pour in 4 cups of chicken broth and bring to a boil.
  5. Add 1 1/2 cups orzo, stir, and cook until al dente (8–10 minutes), stirring occasionally.
  6. Lower the heat, stir in 1 cup heavy cream and 1 cup grated Parmesan until smooth. Slice or shred the cooked chicken and return it to the pot, heating through for 1–2 minutes.
  7. Adjust seasoning with salt, pepper, or more Cajun seasoning as desired. Garnish with parsley and serve hot.

Notes

Use low-sodium chicken broth for better salt control. For a lighter version, see Variations for swaps.

Find it online: https://www.wholesomeeasy.com/cajun-chicken-alfredo-orzo/