Description
A creamy and comforting one-pot meal featuring tender Cajun-seasoned chicken and rich, cheesy Alfredo-style orzo packed with bold flavor.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 1/2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1 1/2 cups uncooked orzo pasta
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
Instructions
- Heat olive oil in a large skillet or pot over medium-high heat.
- Toss chicken pieces with Cajun seasoning, paprika, garlic powder, salt, and black pepper.
- Add chicken to the skillet and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
- In the same pot, add minced garlic and cook for 30 seconds until fragrant.
- Stir in uncooked orzo and toast lightly for 1–2 minutes.
- Pour in chicken broth and heavy cream, stirring well. Bring to a gentle simmer.
- Reduce heat to medium-low and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Stir in butter, Parmesan cheese, and mozzarella until melted and creamy.
- Return cooked chicken to the pot and mix until well combined.
- Garnish with chopped parsley and serve warm.
Notes
- Add sautéed bell peppers or spinach for extra vegetables.
- Adjust spice level by increasing or reducing Cajun seasoning.
- Substitute shrimp for chicken for a seafood variation.
- Use half-and-half instead of heavy cream for a lighter option.
- Add extra broth or milk when reheating if the sauce thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 690 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 145 mg
