Description
A quick and creamy Cajun-spiced chicken Alfredo with orzo pasta, ready in 30 minutes. This comforting dish combines bold Cajun flavors with a rich Alfredo sauce for a satisfying weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil (extra virgin)
- 1 pound boneless skinless chicken breasts, diced
- 2 teaspoons Cajun seasoning (store-bought blend with smoked paprika, garlic powder, cayenne)
- 1 cup orzo pasta (170g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 cups chicken broth (low-sodium)
- 1 cup heavy cream (full-fat)
- ½ cup freshly grated Parmesan cheese (50g)
- 2 tablespoons butter
- ½ medium yellow onion, diced (about 100g)
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Dice the chicken into bite-sized pieces, chop the onion, and mince the garlic. Measure out Cajun seasoning, broth, cream, and Parmesan.
- Bring 4 cups of salted water to a boil in a saucepan. Add orzo and cook until al dente, about 8 minutes. Drain and set aside without rinsing.
- Heat olive oil in a skillet over medium-high heat. Toss diced chicken with 1 teaspoon Cajun seasoning and cook until browned and cooked through, about 5 minutes. Remove chicken and set aside.
- In the same skillet, melt butter. Add diced onion and sauté until soft and translucent, about 3 minutes. Add minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a simmer. Let reduce slightly for about 2 minutes. Lower heat and stir in heavy cream and remaining Cajun seasoning. Simmer gently until sauce thickens enough to coat the back of a spoon.
- Remove pan from heat and gradually whisk in Parmesan cheese until melted and smooth. Return chicken to skillet and stir to coat in sauce. Add splash of broth or cream if sauce is too thick.
- Add drained orzo to skillet and toss gently until combined. Taste and adjust salt or Cajun seasoning if needed. Sprinkle chopped parsley on top.
- Serve immediately, optionally with crusty garlic bread or a crisp salad.
Notes
Do not rinse orzo after cooking to help sauce adhere. Keep heat low when adding cream to prevent curdling. Use fresh Parmesan for best sauce texture. Adjust Cajun seasoning to taste for desired spice level. Leftovers keep well refrigerated for up to 3 days; reheat gently with splash of cream or broth. This dish does not freeze well due to cream separation.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 520
- Sodium: 600
- Fat: 25
- Saturated Fat: 14
- Carbohydrates: 38
- Protein: 38
Keywords: Cajun chicken, Alfredo, orzo, creamy pasta, quick dinner, one-pot meal, spicy, comfort food