I love how this dish delivers big flavor with minimal effort. It’s all made in one pot, which means less cleanup and more time to relax. The Cajun seasoning gives it a delicious kick, while the cream and Parmesan add richness that I find so comforting. It’s perfect for weeknights when I need something filling, fast, and family-friendly.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb boneless skinless chicken breasts, diced
1 tbsp Cajun seasoning (adjust to taste)
1 tbsp olive oil (for sautéing)
1 cup diced onions
2 cloves garlic, minced
1 cup bell pepper, diced (optional)
1.5 cups orzo pasta
4 cups chicken broth
1 cup heavy cream
1 cup Parmesan cheese, grated
Salt, to taste
Pepper, to taste
Fresh parsley, for garnish (optional)
Directions
I start by heating olive oil in a large pot over medium heat. Once shimmering, I add the diced chicken.
I season the chicken with Cajun seasoning, salt, and pepper, cooking it until golden brown and fully cooked—this usually takes about 5–7 minutes.
After that, I remove the chicken from the pot and set it aside, leaving behind those flavorful browned bits.
In the same pot, I sauté the diced onions and minced garlic until fragrant, about 2–3 minutes. If I’m using bell pepper, I add it at this stage.
Then I stir in the orzo, chicken broth, and heavy cream, bringing the mixture to a gentle boil.
I reduce the heat, cover, and let it simmer for 10–12 minutes, stirring occasionally until the orzo is tender.
I return the cooked chicken to the pot, along with grated Parmesan cheese, stirring until everything is creamy and well combined. I taste and adjust the seasoning if needed.
Finally, I spoon it into bowls and top with chopped parsley for a fresh finish.
Servings and timing
This recipe serves 4 people and takes about 30 minutes from start to finish. It’s a great go-to for quick dinners or small family meals.
Variations
Sometimes I swap the chicken for shrimp to change it up, or I use a mix of peppers for extra color and crunch. When I’m in the mood for something a little less creamy, I cut back on the heavy cream and add a splash of lemon juice for brightness. It’s also great with spinach stirred in at the end for a touch of green.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or cream to bring the sauce back to life, and warm it gently on the stove or in the microwave. I avoid high heat to keep the cream from separating.
FAQs
How spicy is Cajun Chicken Alfredo Orzo?
The heat level depends on the Cajun seasoning I use. I usually go with a milder blend and add more if I want an extra kick.
Can I make this dish ahead of time?
Yes, I often prepare it a few hours ahead and reheat it before serving. Just keep it covered in the fridge and warm gently.
Can I use a different type of pasta?
I stick to orzo for its texture and quick cook time, but small pastas like ditalini or small shells could work in a pinch.
What can I substitute for heavy cream?
I’ve used half-and-half or a mix of milk and a bit of cream cheese for a lighter version. It’s still creamy and delicious.
Is it freezer-friendly?
I prefer to eat it fresh, but I’ve frozen portions before. Just be aware the cream sauce may change slightly in texture after thawing.
Conclusion
This One-Pot Cajun Chicken Alfredo Orzo is a lifesaver on busy nights. It’s rich, comforting, and packs just enough spice to keep things exciting. I keep coming back to it when I want something satisfying without a lot of dishes to wash.
