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A close-up shot of creamy Cajun chicken alfredo orzo in a black skillet with fresh parsley garnish.

One Pot Cajun Chicken Alfredo Orzo

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 645
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tablespoons Cajun seasoning, divided
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic , minced
  • 1.5 cups dry orzo pasta
  • 3 cups low -sodium chicken broth
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Toss the chicken cubes in a bowl with 1 tablespoon of Cajun seasoning until evenly coated.
  2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
  3. Add the chicken to the skillet and sear until browned on all sides, approximately 5 to 7 minutes. Remove chicken from the pan and set aside.
  4. In the same skillet, add the onion and bell pepper. Sauté for 4 minutes until the onion is translucent.
  5. Add the minced garlic and dry orzo to the skillet. Stir constantly for 1 to 2 minutes to lightly toast the pasta.
  6. Pour in the chicken broth and the remaining 1 tablespoon of Cajun seasoning. Bring the mixture to a boil.
  7. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally to prevent the orzo from sticking.
  8. Once the liquid is mostly absorbed and orzo is tender, stir in the heavy cream, Parmesan cheese, and the cooked chicken.
  9. Continue to simmer uncovered for 3 to 5 minutes until the sauce has thickened and the chicken is heated through.
  10. Season with salt and pepper to taste. Garnish with fresh parsley before serving.