One-Pot Cajun Chicken Alfredo (Printable Version)
Tender Cajun chicken and toasted orzo simmered in a rich, creamy Parmesan sauce with garlic and smoky spices.
# Ingredients Required:
→ Oils and Fats
01 -
15 ml olive oil
02 -
28 g unsalted butter, divided
→ Protein
03 -
454 g boneless, skinless chicken breasts or thighs, cut into 2.5 cm cubes
→ Spices and Seasonings
04 -
14 g Cajun seasoning, divided (plus additional to taste)
05 -
1.25 ml smoked paprika
06 -
0.6 ml red pepper flakes (optional)
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Vegetables and Aromatics
09 -
1 medium yellow onion, finely chopped
10 -
4-6 cloves garlic, minced
11 -
15 g fresh parsley, chopped (for garnish)
→ Pasta and Grains
12 -
270 g uncooked orzo pasta
→ Liquids and Dairy
13 -
960 ml low-sodium chicken broth
14 -
240 ml heavy cream
15 -
100 g freshly grated Parmesan cheese
# Guide to Cooking:
01 -
Toss the diced chicken with half of the Cajun seasoning. Heat olive oil and half of the butter in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer and sear for 3 to 4 minutes per side until golden and cooked through. Remove chicken and set aside.
02 -
Reduce heat to medium. Add remaining butter to the skillet. Sauté the chopped onion for 3 to 4 minutes until softened. Incorporate the minced garlic and cook for an additional minute until fragrant, scraping up browned bits from the pan.
03 -
Add uncooked orzo to the skillet. Stir continuously for 1 to 2 minutes until lightly toasted.
04 -
Pour in chicken broth and the remaining Cajun seasoning. Bring to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 -
Lower heat to low. Gradually stir in heavy cream, Parmesan cheese, smoked paprika, and optional red pepper flakes. Stir gently until cheese melts and sauce becomes smooth and creamy.
06 -
Return cooked chicken along with accumulated juices to the skillet. Stir to incorporate and warm through. Adjust seasoning with salt, pepper, or additional Cajun seasoning as needed. Garnish with chopped fresh parsley and serve immediately.
# Extra Suggestions:
01 -
Use low-sodium broth to better control final saltiness; add additional salt at the end if required.