Description
Creamy, spicy, and done in one pot, this Cajun Chicken Alfredo Orzo is a quick weeknight dinner that feels indulgent and flavorful.
Ingredients
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 cup bell peppers, diced
- 1 cup onions, diced
- 2 cups orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot or deep skillet over medium heat and add 2 tablespoons olive oil.
- Toss diced chicken with 1 tablespoon Cajun seasoning, then add to the pot. Cook until browned on all sides, about 4–6 minutes. Remove and set aside.
- Add diced bell peppers and onions to the same pot. Sauté until softened and translucent, about 3–4 minutes.
- Return the chicken to the pot. Stir in 2 cups orzo, 2 cups chicken broth, and 1 cup heavy cream. Bring to a gentle boil.
- Reduce the heat to a simmer and cook, stirring occasionally, until orzo is tender, about 10–12 minutes.
- Remove the pot from heat and stir in 1 cup grated Parmesan cheese until melted and creamy. Season with salt and pepper.
- Garnish with chopped fresh parsley and serve immediately.
Notes
For a lighter version, use half-and-half instead of heavy cream. This dish also works well with various pasta or protein swaps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun