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Cajun Chicken Alfredo Orzo

A creamy, comforting one-pot meal featuring Cajun-seasoned chicken and quick-cooking orzo pasta, ready in 30 minutes for an indulgent yet manageable weeknight dinner.
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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, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb boneless skinless chicken breasts (diced)
  • 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
  • 1 cup heavy cream
  • 1 cup Parmesan cheese (grated)
  • Salt (to taste)
  • Pepper (to taste)
  • Fresh parsley (for garnish, optional)

Method
 

Cooking
  1. Warm 1 tablespoon of olive oil in a large pot over medium heat until shimmering, then add the chicken for sautéing.
  2. Add the diced chicken, seasoning it with Cajun seasoning, salt, and pepper. Cook until golden brown and cooked through, about 5-7 minutes.
  3. Remove the browned chicken and set aside, leaving flavorful bits in the pot.
  4. Add diced onions and minced garlic to the same pot. Cook until fragrant, about 2-3 minutes, then stir in diced bell pepper, if using.
  5. Mix in the orzo pasta, chicken broth, and heavy cream. Bring to a gentle boil.
  6. Reduce heat to low, cover, and let simmer for 10-12 minutes, stirring occasionally until orzo is tender.
  7. Stir in the cooked chicken and grated Parmesan cheese until creamy and well combined. Taste and adjust seasoning as needed.
  8. Ladle the warm orzo mixture into bowls and garnish with fresh parsley.

Notes

This dish can be adjusted with more vegetables or spices to suit personal tastes. Serve with a side salad for a well-rounded meal. Leftovers can be refrigerated for 2-3 days; reheat with a splash of broth to restore creaminess.