Description
A creamy, spicy one-pot dinner featuring Cajun chicken, orzo pasta, and a rich Alfredo sauce.
Ingredients
- 1 lb chicken, diced
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan
- 1 tbsp fresh parsley, chopped for garnish
Instructions
- Season the chicken: Toss diced chicken with Cajun seasoning, smoked paprika, and red pepper flakes. Let sit for 5 minutes.
- Sear: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the chicken and brown for 4–6 minutes. Remove to a plate.
- Aromatics: Reduce heat to medium. Add remaining butter, then sauté onion for 3–4 minutes. Stir in garlic for 30 seconds.
- Toast orzo: Add orzo and toast for 1 minute, stirring frequently.
- Add broth and simmer: Pour in chicken broth, bring to a gentle boil. Reduce to a simmer, return chicken, and cook until orzo is al dente, around 8–10 minutes.
- Finish sauce: Stir in heavy cream and Parmesan off-heat until smooth.
- Rest & garnish: Remove from heat, let sit for 2 minutes, then sprinkle with parsley and serve.
Notes
For a lighter version, substitute half-and-half for heavy cream. This dish can be customized with shrimp or andouille sausage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun