Introduction

This One Pot Cajun Chicken Alfredo Orzo is a flavorful and comforting meal perfect for busy weeknights. Creamy, spicy, and easy to prepare, it combines tender chicken with cheesy Cajun-seasoned orzo in a single skillet.

This image shows a close-up of a creamy pasta dish in a white bowl. The pasta is coated in a rich, orange sauce with a smooth, slightly glossy texture. On top, there are several large, golden-brown grilled chicken pieces with black grill marks, adding a crispy look. Small green herbs are sprinkled over the entire dish, giving a fresh touch. The woman’s hand is lifting a forkful of pasta and chicken, stretching the creamy sauce. The background and surface are white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
2 tbsp unsalted butter, divided
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
2 tbsp Cajun seasoning, divided (plus more to taste)
1 medium yellow onion, finely chopped
4–6 cloves garlic, minced
1 ½ cups uncooked orzo pasta
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ tsp smoked paprika
¼ tsp red pepper flakes (optional, for extra heat)
Salt and black pepper, to taste
¼ cup fresh parsley, chopped (for garnish)

Instructions

Step 1: Toss the chicken cubes with 1 tablespoon of Cajun seasoning. Heat olive oil and 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes per side until golden and cooked through. Remove chicken and set aside.
Step 2: Lower the heat to medium. Add the remaining tablespoon of butter to the skillet, then add the chopped onion. Cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 3: Add the uncooked orzo to the skillet and stir constantly for 1–2 minutes to lightly toast the pasta.
Step 4: Pour in the chicken broth and stir in the remaining 1 tablespoon of Cajun seasoning. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
Step 5: Reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, smoked paprika, and red pepper flakes if using. Mix until the sauce is smooth and creamy.
Step 6: Return the cooked chicken along with any juices to the skillet. Stir to coat the chicken in the creamy sauce and heat through. Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning if desired.
Step 7: Garnish with chopped fresh parsley and serve warm.

Tips & Variations

For extra heat, increase the amount of Cajun seasoning or add more red pepper flakes.
To make this dish lighter, substitute heavy cream with half-and-half.
Use freshly grated Parmesan cheese for the best melting and a smooth sauce—avoid pre-shredded cheese.
Leftovers reheat well; add a splash of broth or milk when reheating to keep the sauce creamy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a little broth or milk to loosen the sauce as needed.

How to Serve

A close-up view of a generous serving of creamy pasta with layers of melted cheese, golden-brown grilled chicken pieces on top, and scattered green herbs and small bits of red seasoning throughout. The pasta has a creamy, slightly orange sauce coating each piece, and the texture looks rich and smooth. Some chicken pieces show clear grill marks and a crispy, seasoned crust. The dish is placed on a clean white plate on a white marbled surface, with a woman's hand lifting a forkful of pasta and chicken, creating a sense of warmth and deliciousness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper texture. If using frozen chicken, thaw it completely before cooking.

Is orzo the only pasta option for this dish?

Orzo works great because it cooks quickly and has a rice-like texture, but you can substitute with small pasta shapes like acini di pepe or small shells if preferred.