One Pot Cajun Chicken Alfredo (Printable View)

Creamy Cajun-spiced chicken and orzo simmered in rich Alfredo sauce with vegetables, all in one pot for easy cleanup.

# Ingredient List:

→ Meats

01 - 2 large boneless, skinless chicken breasts, diced

→ Vegetables & Aromatics

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup baby spinach (optional)

→ Dry Ingredients

06 - 1 1/2 cups orzo pasta (uncooked)

→ Dairy

07 - 2 cups chicken broth
08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter

→ Spices & Seasonings

11 - 2 tablespoons Cajun seasoning
12 - 1/2 teaspoon salt (or to taste)
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon smoked paprika (optional)
15 - Pinch of crushed red pepper flakes (optional)

→ Garnish

16 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add butter and let it melt completely.
02 - Toss the diced chicken with 1 tablespoon of Cajun seasoning, salt, and pepper. Add chicken to the pan and sauté until browned on all sides (4–5 minutes). Remove chicken and set aside.
03 - In the same pan, add chopped onion and red bell pepper. Sauté for 3 minutes until softened, then add garlic and cook for another 30 seconds until fragrant.
04 - Add orzo to the pan, stirring to coat in the flavors for about 1 minute until lightly toasted.
05 - Pour in chicken broth and heavy cream, scraping up any browned bits from the pan. Stir in the remaining Cajun seasoning and smoked paprika.
06 - Return the chicken to the pan. Bring to a gentle simmer, reduce heat to low, cover, and cook for 12–15 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
07 - Stir in Parmesan cheese, spinach (if using), and crushed red pepper flakes if desired. Cook for 1–2 more minutes, until cheese is melted and spinach is wilted.
08 - Taste and adjust salt and pepper as needed. Remove from heat and let rest for a couple of minutes before serving to allow flavors to meld.
09 - Garnish with chopped fresh parsley and serve immediately while hot.

# Expert Suggestions:

01 -
  • The orzo absorbs all that creamy spiced sauce while it cooks, creating pasta that's literally flavored inside and out
  • You get that restaurant quality Cajun cream sauce without dirtying multiple pots or spending hours at the stove
02 -
  • The orzo continues absorbing liquid as it sits, so if you're not serving immediately, you might need to splash in a little more cream or broth
  • Cajun seasoning blends vary wildly in salt content, so always taste before adding extra salt to avoid over salting
03 -
  • Grate your own Parmesan instead of using pre grated cheese for better melting and smoother texture
  • Let the dish rest for 5 minutes before serving so the sauce has time to thicken and cling to every bite

Go Back