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–+ servings

Cajun Chicken Alfredo Orzo

A delightful fusion of creamy pasta and Cajun flavors, this one-pot meal combines tender chicken, rich spices, and orzo pasta, making it a perfect quick dinner solution.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts, diced Opt for organic or free-range if available.
  • 1 tbsp Cajun seasoning Adjust to taste.
  • 1 tbsp olive oil For sautéing.
  • 1 cup diced onions Fresh is best.
  • 2 cloves garlic, minced
  • 1 cup bell pepper, diced Optional.
  • 1.5 cups orzo pasta
  • 4 cups chicken broth Use low-sodium for a healthier option.
  • 1 cup heavy cream Can be substituted with a dairy-free option.
  • 1 cup Parmesan cheese, grated
  • to taste Salt
  • to taste Pepper
  • for garnish Fresh parsley Optional.

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat until it shimmers.
  2. Add the diced chicken and season with Cajun spices, salt, and pepper. Sauté until golden brown and fully cooked, approximately 5-7 minutes. Remove the chicken and leave the flavorful bits in the pot.
  3. In the same pot, add the diced onions and minced garlic, cooking until fragrant, about 2-3 minutes. If using, stir in the diced bell pepper.
  4. Incorporate the orzo pasta, chicken broth, and heavy cream, bringing the mixture to a gentle boil.
  5. Lower the heat, cover, and let simmer for 10-12 minutes or until the orzo is tender, stirring occasionally.
  6. Finally, stir in the cooked chicken and grated Parmesan cheese until creamy and well mixed. Adjust seasoning to taste and ladle into bowls. Garnish with fresh parsley if desired.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 34gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g

Notes

Allow the dish to cool before placing in an airtight container. Store in the refrigerator for up to 3 days. Reheat in a pot over low heat, adding a splash of broth to revive the creaminess. Freeze for up to 2 months.

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