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One-Pot Cajun Chicken Alfredo Orzo served in a bowl with vegetables

One-Pot Cajun Chicken Alfredo Orzo

A comforting and creamy dish that combines Cajun chicken with tender orzo pasta in a rich Alfredo sauce, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Southern
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken Breasts Substitutable with chicken thighs for more moisture and flavor.
  • 2 tablespoons Cajun Seasoning Adjust the spice level with milder or hotter blends as desired.
  • 1 cup Orzo Pasta Can use gluten-free orzo for a gluten-free version.
  • 4 cups Chicken Broth
  • 1 cup Heavy Cream For a dairy-free option, use full-fat coconut milk or cashew cream.
  • 1/2 cup Grated Parmesan Cheese Replace with nutritional yeast for a dairy-free alternative.
  • 1 medium Onion Diced.
  • 2 cloves Garlic Minced.

Method
 

Preparation
  1. Pat the chicken dry, season generously with Cajun seasoning, and brown in a large heavy skillet over medium-high heat for 3 to 4 minutes per side until golden.
  2. Remove the chicken, lower the heat, and cook the diced onion until translucent, about 3 minutes; add minced garlic and cook for another 30 seconds.
  3. Add the orzo to the pan and stir for 1 minute to coat with the onion and garlic flavors.
  4. Pour in the chicken broth, bring the mixture to a simmer, and nestle the seared chicken back into the liquid. Cover and cook for 10 minutes.
  5. Remove the lid, pour in the heavy cream, stir in the Parmesan, and simmer uncovered for another 4 to 6 minutes until the sauce is glossy and the orzo is tender.
  6. Taste for salt and pepper, let the dish rest off the heat for 3 minutes, then slice the chicken and fold it into the sauce before serving.

Notes

For best results, use freshly grated cheese and allow the dish to rest off the heat to improve texture and flavor meld.