Cajun Chicken Alfredo Orzo with Parmesan and Cajun Chicken
By Ethan Parker
Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Level
Easy
Cajun chicken Alfredo orzo takes 35 minutes to make and feeds four; it's a one-skillet meal with minimal cleanup that includes Cajun chicken, orzo, and Alfredo sauce with Parmesan cheese. I make this dish when I'm looking for a fast, full meal.
Patting the chicken dry allows it to sear in hot oil. Browned chicken strips are simmered in the skillet to add flavor to the broth. Orzo can also be browned in the skillet. Cover the skillet and continue cooking over low heat until the pasta is tender but firm and most of the liquid has evaporated. A large skillet offers plenty of cooking area for the pasta.
Heavy cream is stirred into cooked orzo. I take the skillet off the heat and stir in Parmesan cheese. Pregrated Parmesan cheese is not recommended for this recipe because other ingredients in pregrated Parmesan can cause a grainy texture in the sauce. Freshly grated Parmesan cheese melts smoothly into the orzo. Garnish with parsley and serve the orzo from the skillet.
Sometimes I'll include slices of andouille sausage with the chicken dish or stir in fresh spinach at the end of cooking. Other vegetables, like broccoli and sun-dried tomatoes, can be served as part of the dish. No additional ingredients are needed for the dish, which I prepare quickly for a meal that I'll reheat and serve with chicken.
What makes this special
- One skillet is used to cook the chicken and pasta, so there is only one cooking dish to wash afterward.
- The 10 minutes of prep time is mostly cutting. While the orzo cooks covered, you can make the sauce.
- No jarred Alfredo sauce required. Alfredo sauce can be made in the pan.
- Serves four people with one pound of chicken and one cup of Parmesan cheese.
- As you cook the orzo, it will soak up most of the broth, leaving sauce clinging to the orzo.
Ingredients
- •1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- •3 tbsp Cajun seasoning (divided)
- •1 tbsp olive oil
- •2 tbsp unsalted butter
- •1 small onion (finely diced)
- •4 cloves garlic (minced)
- •1 ½ cups orzo pasta (uncooked)
- •3 cups low-sodium chicken broth
- •1 cup heavy cream
- •1 cup Parmesan cheese (freshly grated)
- •2 tbsp fresh parsley (chopped, for garnish)
Instructions
- 1
Pat the chicken pieces dry and toss them with 2 tablespoons of Cajun seasoning until evenly coated.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- 3
Cook the chicken for 5-7 minutes, until golden brown and cooked through.
- 4
Remove the chicken from the skillet and set it aside.
- 5
Melt the butter in the same skillet.
- 6
Add the diced onion and cook for about 3-4 minutes, until softened.
- 7
Add the minced garlic and cook for another minute, until fragrant.
- 8
Add the dry orzo and stir constantly for 1-2 minutes, until lightly toasted and nutty smelling.
- 9
Pour in the chicken broth, scraping the browned bits from the bottom of the skillet, and bring it to a simmer.
- 10
Reduce the heat to low, cover, and cook for 10-12 minutes, until the orzo is al dente and has absorbed most of the liquid.
- 11
Stir in the heavy cream and remaining 1 tablespoon of Cajun seasoning, then bring the sauce to a gentle simmer.
- 12
Turn off the heat and gradually stir in the grated Parmesan until the sauce is smooth and creamy.
- 13
Return the chicken to the skillet and stir until coated in the sauce.
- 14
Garnish with fresh parsley and serve immediately.
FAQ
Nutrition (per serving)
Calories
750
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