Description
A rich and creamy one-pot meal that combines bold Cajun-seasoned chicken with tender orzo pasta in a luscious Alfredo sauce. This dish balances spicy and savory flavors with comforting textures, perfect for quick weeknight dinners or casual gatherings.
Ingredients
Scale
Protein
- 1 lb chicken breasts or thighs, boneless and skinless
Pasta
- 1 cup dry orzo pasta
Spices and Seasoning
- 2 tablespoons Cajun seasoning blend
- Salt, to taste
- Black pepper, to taste
Dairy and Sauce
- 1 cup heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Liquids
- 2 ½ cups chicken broth
Oils
- 2 tablespoons olive oil
Garnish (optional)
- Fresh parsley, chopped
Instructions
- Prepare the Chicken: Generously season the chicken breasts or thighs on all sides with the Cajun seasoning. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove from the pan and set aside to rest.
- Sauté Aromatics: Reduce heat to medium in the same pot. Add butter, then sauté the finely chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes, creating a flavorful base for the sauce.
- Cook the Orzo: Add the dry orzo to the pot, stirring to coat it in the butter and aromatics. Pour in the chicken broth and bring to a simmer. Cook, stirring occasionally, until the orzo is tender but retains a slight bite, roughly 8-10 minutes.
- Build the Alfredo Sauce: Lower the heat and stir in the heavy cream and freshly grated Parmesan cheese. Continue stirring until the sauce thickens and becomes silky and smooth.
- Combine and Finish: Slice the rested Cajun chicken and fold it gently into the creamy orzo mixture. Warm through for 2 minutes. Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning as desired. Garnish with chopped parsley before serving.
Notes
- Let the chicken rest after cooking to retain its juiciness.
- Use freshly grated Parmesan for optimal creaminess and depth of flavor.
- Keep orzo al dente as it will soften slightly after mixing with the sauce.
- Add Cajun seasoning both on the chicken and in the sauce to amplify flavor.
- Use a wide, deep skillet or Dutch oven to prevent orzo from sticking and ensure even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; add milk or broth when reheating to loosen the sauce.
- This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over low heat with added liquid to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Cajun chicken, Alfredo orzo, one-pot meal, creamy pasta, easy dinner, comfort food, Cajun seasoning
