Description
A comforting one-pot dish featuring tender chicken, smoky Cajun spices, and creamy Alfredo sauce with orzo, perfect for quick weeknight meals.
Ingredients
- 1 lb chicken breast or thigh, diced
- 1 cup orzo pasta
- 2 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Season the diced chicken with salt, pepper, and Cajun seasoning. Add to the pot and cook, stirring occasionally, until browned and no longer pink, about 6–8 minutes.
- Stir in the orzo and cook for 1 minute to toast lightly.
- Pour in the chicken broth and bring to a boil, scraping any browned bits from the bottom of the pot.
- Reduce heat to a low simmer and cover. Cook for 10–12 minutes, checking at 10, until the orzo is tender but slightly al dente.
- Remove the lid and stir in the heavy cream and Parmesan until melted and creamy. Adjust seasoning if needed.
- Serve immediately, garnished with chopped parsley.
Notes
For a vegetarian version, substitute chicken with mushrooms or chickpeas and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun