One-Pot Cajun Chicken Alfredo Orzo
This one-pot dish combines bold Cajun seasoning with creamy Alfredo sauce and tender orzo pasta, making a quick and flavorful meal perfect for busy weeknights.
Equipment
- 1 large pot
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 knife and cutting board
Ingredients
- 1 lb boneless skinless chicken breasts diced
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 cup diced onions
- 2 cloves garlic minced
- 1 bell pepper diced (optional)
- 1 ½ cups orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and season with Cajun seasoning, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Remove chicken from the pot and set aside. In the same pot, sauté diced onions and garlic until softened and fragrant, about 2-3 minutes.
- Add diced bell pepper if using and cook for an additional 2 minutes.
- Stir in orzo pasta, chicken broth, and heavy cream. Bring the mixture to a boil.
- Reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until orzo is tender.
- Return cooked chicken to the pot, stir in Parmesan cheese until creamy and well combined. Adjust seasoning if needed.
- Serve warm, garnished with fresh parsley if desired.
Notes
- Use a large pot to avoid spills when simmering.
- Bell pepper is optional but adds sweetness and color.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently to preserve creaminess.