One Pan Cajun Chicken Alfredo Orzo
This one pan orzo recipe is creamy, comforting, and packed with bold Cajun flavor. The chicken, sauce, and orzo all cook in one pan, creating a rich Alfredo-style dish with minimal cleanup.
Servings: 3
Equipment
Ingredients
Cajun Seasoning Blend
- 2 teaspoons Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ teaspoon White Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Cayenne
- ¼ teaspoon Dried Thyme
Chicken
- 1 pound Boneless Skinless Chicken Breasts thin-sliced
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Cajun Seasoning Blend recipe above
Alfredo Orzo
- 2 tablespoons Unsalted Butter
- 4 cloves Garlic minced
- 1 cup Orzo Pasta uncooked
- 1 tablespoon Cajun Seasoning Blend recipe above
- 2 cups Chicken Broth plus more as needed
- 1½ cups Milk
- ¼ cup Heavy Cream
- ¾ cup Parmesan Cheese freshly grated
- ¼ cup Fresh Parsley roughly chopped (for serving)
Instructions
- Make the Cajun seasoning: In a small bowl, combine all Cajun seasoning blend ingredients.
- Season and cook the chicken: Toss the chicken with olive oil and about 1 tablespoon of the Cajun seasoning. Heat a large sauté pan over medium heat and cook the chicken for about 5–6 minutes per side, or until cooked through. Transfer to a plate and tent loosely with foil.
- Cook the garlic: In the same pan, melt the butter. Add the minced garlic and cook for about 1 minute, stirring constantly.
- Toast the orzo: Add the orzo and 1 tablespoon Cajun seasoning blend. Cook for 1–2 minutes, stirring, to lightly toast the pasta.
- Add the liquid and simmer: Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the milk and bring to a gentle simmer. Cook, stirring often, until the orzo is tender and the sauce is creamy, about 20–25 minutes, adding additional broth or water as needed.
- Add the chicken and finish the sauce: Cut the chicken into bite-size pieces and stir it back into the orzo. Reduce the heat and stir in the heavy cream and Parmesan cheese until smooth. Season to taste with salt and black pepper.
- Serve: Spoon the Cajun chicken Alfredo orzo into bowls and top with fresh parsley.
Notes
- Chicken: Thin sliced chicken breasts or chicken cutlets cook most evenly in this recipe. If using thick chicken breasts, slice them horizontally into thinner pieces before cooking.
- Store-bought Cajun seasoning: You can also use store-bought Cajun seasoning. The homemade Cajun seasoning blend used here is salt-free. Store-bought Cajun seasoning often contains salt, so start with less and adjust seasoning to taste.
- Milk: I used whole milk for a creamy sauce. You can also use 2% milk, 1% milk, or half and half. Lower-fat milk will produce a slightly thinner sauce.
- Broth: I used chicken broth, but water or vegetable broth also work well. Broth adds more flavor than water. Keep in mind that the salt level in broth can vary, so season the finished dish with salt and pepper to taste.
- Liquid adjustments: Orzo should stay saucy while cooking. Add additional broth or water as needed while the orzo simmers.
- Orzo cook time: The orzo typically takes 20–25 minutes to become tender and creamy, depending on how much liquid is added and the heat level of the pan.
- Parmesan: Use freshly grated Parmesan cheese for the smoothest Alfredo sauce. Pre-shredded cheese may not melt as smoothly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Nutrition
Calories: 756kcal | Carbohydrates: 55g | Protein: 55g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 170mg | Sodium: 1509mg | Potassium: 1251mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4433IU | Vitamin C: 11mg | Calcium: 443mg | Iron: 4mg
