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Quick Cajun Chicken Alfredo Orzo

Close-up of a bowl filled with creamy Cajun chicken alfredo orzo, topped with herbs and chili flakes.
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Make this flavorful Cajun Chicken Alfredo Orzo for a satisfying weeknight meal. It combines spicy Cajun seasoning with rich Alfredo sauce and quick-cooking orzo pasta.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 tablespoons Cajun seasoning (store-bought or homemade)
  • 1 cup dry orzo pasta
  • 3 cups chicken broth
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved orzo cooking liquid
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken pieces generously with Cajun seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the dry orzo pasta to the skillet and toast for 1 minute, stirring constantly.
  5. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 10 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
  6. Stir in the heavy cream and Parmesan cheese. Cook gently until the sauce thickens slightly, about 2-3 minutes. Do not let it boil rapidly.
  7. If the sauce is too thick, stir in a small amount of the reserved orzo cooking liquid until you reach your desired consistency.
  8. Return the cooked chicken to the skillet and stir to coat everything in the sauce. Season with salt and pepper as needed.
  9. Serve immediately, garnished with fresh parsley. This recipe is great for your next Pinterest share.

Notes

  • For an extra kick, add 1/4 teaspoon of cayenne pepper to the sauce.
  • You can substitute Andouille sausage for half of the chicken for a different flavor profile.
  • This dish works well as a casserole; transfer to a baking dish, top with more Parmesan, and bake at 375°F for 10 minutes until bubbly.

Nutrition

Find it online: https://kitchenuser.net/cajun-chicken-alfredo-orzo-recipe/