One-Pot Cajun Chicken Alfredo Orzo

 This is a fantastic recipe for a creamy, flavorful, and incredibly convenient one-pot meal. Here is a complete, easy-to-follow recipe based on your ingredients.

One-Pot Cajun Chicken Alfredo Orzo

Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients:

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 lb boneless, skinless chicken breasts, diced into 1-inch cubes

• 2 teaspoons Cajun seasoning (adjust for more heat)

• Salt and pepper, to taste

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 ½ cups dry orzo pasta

• 2 ¼ cups chicken broth (low-sodium preferred)

• ½ cup heavy cream

• 1 cup freshly grated Parmesan cheese, plus more for serving

• (Optional Garnish) Chopped fresh parsley or sliced green onions

Instructions:

1. Season the Chicken: In a bowl, toss the diced chicken with the Cajun seasoning, salt, and pepper until evenly coated.

2. Sear the Chicken: In a large deep skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until cooked through and nicely browned. Remove the chicken from the pot and set it aside on a plate.

3. Sauté Aromatics: In the same pot, add the diced onion. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

4. Toast the Orzo: Add the dry orzo pasta to the pot. Stir constantly for 1-2 minutes to toast the pasta in the oils and flavors. This adds a wonderful nutty depth to the final dish.

5. Simmer: Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot (this is flavor!). Bring the liquid to a boil, then reduce the heat to low, cover, and let it simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid.

6. Combine and Creamify: Once the orzo is cooked, return the cooked chicken and any accumulated juices to the pot. Stir in the heavy cream and the grated Parmesan cheese. Continue to stir over low heat for 2-3 minutes until the cheese is completely melted and the sauce is smooth and creamy. The sauce will thicken as it stands.

7. Serve: Taste and adjust seasoning with more salt, pepper, or Cajun seasoning if needed. Serve immediately, garnished with fresh parsley or green onions and extra Parmesan cheese.

Chef’s Tips for Success:

• Cajun Seasoning Control: Store-bought Cajun seasoning blends vary in saltiness and heat. Start with 2 teaspoons, taste at the end, and add more if you want a bigger kick.

• Don’t Skip the Toasting: Toasting the orzo is a crucial step for deepening its flavor and preventing it from becoming mushy.

• Freshly Grated Parmesan is Key: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth. Grating your own cheese from a block will give you the silkiest, most luxurious sauce.

• Let it Rest: For the best consistency, let the dish sit off the heat for 5 minutes before serving. The sauce will continue to thicken perfectly.

• Add Veggies: Feel free to add a cup of chopped spinach or sun-dried tomatoes in the last 2 minutes of cooking, or stir in some steamed broccoli at the end.

Enjoy your delicious and easy one-pot meal