One-Pot Cajun Chicken Alfredo Orzo – Creamy, Spicy, and Incredibly Easy!
If you’re looking for a cozy, creamy dinner that comes together in one pot and packs bold flavor, this One-Pot Cajun Chicken Alfredo Orzo is exactly what you need. With juicy Cajun-seasoned chicken, tender orzo pasta, and a luscious Parmesan cream sauce, this dish tastes like comfort food at its best—but without the hassle of multiple pans!
Whether you’re cooking for a weeknight family meal or impressing guests, this recipe delivers restaurant-quality taste in just 30 minutes. And the best part? Less cleanup, more flavor, and guaranteed satisfaction.
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb boneless, skinless chicken breasts, diced into small bite-sized pieces
- 2 teaspoons Cajun seasoning
- Salt and freshly ground black pepper, to taste
For the Base:
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
For the Pasta & Sauce:
- 1½ cups dry orzo pasta
- 2¼ cups chicken broth
- ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon smoked paprika (optional, for extra depth)
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
For Garnish:
- ½ cup fresh parsley, chopped
- Extra Parmesan, for topping
- Instructions – Step-by-Step
1. Sear the Chicken:
Heat olive oil and butter in a large deep skillet or Dutch oven over medium-high heat.
Season the diced chicken with Cajun seasoning, salt, and pepper.
Add to the pan and sear for 5–6 minutes, stirring occasionally, until golden brown and fully cooked through. Remove from the skillet and set aside.
2. Sauté the Aromatics:
In the same skillet, add the minced garlic and diced onion.
Cook for 2–3 minutes until the onion becomes soft and translucent and the garlic smells fragrant.
Scrape up any browned bits from the bottom of the pan—this adds tons of flavor.
3. Toast the Orzo:
Add the dry orzo directly into the pan.
Stir continuously for about 1–2 minutes to lightly toast the orzo. This enhances the nutty flavor and prevents sogginess later.
4. Add Broth & Simmer:
Pour in the chicken broth and bring everything to a gentle simmer.
Reduce heat to low, cover the skillet, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
5. Cream It Up:
Once the orzo is cooked, stir in the heavy cream, Parmesan cheese, smoked paprika, and red pepper flakes (if using).
Add the cooked chicken back into the skillet and stir well until everything is combined, hot, and perfectly creamy—about 2–3 minutes.
6. Finish & Serve:
Turn off the heat. Garnish with chopped fresh parsley and extra Parmesan.
Serve immediately while hot and creamy!
Pro Tips for Success:
- Want it spicier? Add more red pepper flakes or a dash of cayenne.
- No orzo? Substitute with small pasta like ditalini or even rice (adjust liquid and cook time).
- Make it vegetarian: Swap the chicken for sautéed mushrooms or roasted vegetables.
- Nutrition (per serving – approx.):
- Calories: 590 kcal
- Protein: 37g
- Carbs: 45g
- Fat: 27g
- Fiber: 2g
- Sugar: 3g
- Prep & Cook Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Why You’ll Love This Recipe
- Only one pot to clean
- Done in 30 minutes or less
- Packed with flavor, protein, and creaminess
- Great for meal prep or next-day leftovers
- Family-friendly, yet bold enough for foodies!