I learned to make Cajun Chicken Alfredo Orzo when I wanted a weeknight dinner that felt indulgent but dropped into the pot in under 30 minutes. It’s a creamy, slightly spicy one-pot pasta that tucks tender, seasoned chicken into tiny rice-shaped orzo with a silky Parmesan-cream sauce. The result is comforting and bold without a ton of fuss—perfect when you want dinner that hits home-run flavor with minimal cleanup. If you enjoy bold, saucy party-style dishes, you might also like this twist on a classic buffalo chicken dip with cottage cheese.
Why you’ll love this dish
Cajun Chicken Alfredo Orzo combines two powerful comfort-food ideas: creamy Alfredo-style sauce and zesty Cajun seasoning. It’s one-pot, which means fewer dishes and faster clean-up. The orzo cooks right in the flavorful broth so every grain soaks up the sauce, making the dish rich without needing a lot of butter or fuss. This is ideal for weeknight dinners, casual dinner parties, or when you want a family-friendly meal that still tastes restaurant-level. The spice is adjustable, so everyone from kids to spice lovers can be happy at the table.
How this recipe comes together
Start by searing the seasoned chicken to develop a golden crust and tasty fond (those browned bits). Sauté the bell pepper, garlic and onion in the same pot to pick up that flavor. Sprinkle in the Cajun seasoning, then add the chicken broth and bring it to a boil. Stir in the orzo and cook until just al dente so it keeps a pleasant bite. Finish by reducing the heat and folding in heavy cream and grated Parmesan for a glossy, creamy sauce. Rest briefly, garnish with parsley, and serve.
What you’ll need
- 1 lb chicken breasts, boneless skinless
- 1 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 cup onion, diced
- Parsley, fresh, roughly chopped (for garnish)
- 4 cups chicken broth
- 1 1/2 cups orzo pasta
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 pepper (freshly ground black pepper), to taste
- 1 salt (kosher or sea salt), to taste
- 1 tbsp olive oil
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
Notes: Use low-sodium chicken broth if you want to control salt. Freshly grated Parmesan melts smoother than pre-grated. If you prefer dark meat, boneless skinless chicken thighs can be substituted and will stay juicier.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Season the chicken with Cajun seasoning and a pinch of salt. Add the chicken and cook until browned on all sides and cooked through (about 6–8 minutes depending on thickness). Remove the chicken and set aside.
- In the same pot, add the diced bell pepper, minced garlic, and diced onion. Sauté until softened, about 3–4 minutes, scraping up any browned bits from the bottom.
- Stir in the Cajun seasoning, a little salt, and freshly ground black pepper. Cook for 30 seconds to bloom the spices.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the orzo pasta to the boiling broth. Stir, then cook according to package instructions until al dente (usually 8–10 minutes), stirring occasionally so the orzo doesn’t stick.
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the sauce becomes smooth and creamy. Return the cooked chicken to the pot and heat through for 1–2 minutes.
- Taste and adjust seasoning. Garnish with fresh parsley before serving. Enjoy your one-pot meal!
Best ways to enjoy it
Serve this orzo directly from the pot for casual family meals, or spoon onto shallow bowls for a prettier presentation. Brighten the plate with a squeeze of lemon to cut the richness, or add extra chopped parsley for freshness. Great side ideas: a crisp green salad with vinaigrette, roasted broccoli or asparagus, and warm garlic bread for mopping up the sauce. For extra heat at the table, offer hot sauce or extra Cajun seasoning.
Storage and reheating tips
Cool leftovers within two hours and store in an airtight container in the refrigerator for 3–4 days. When reheating on the stove, add a splash of chicken broth or a tablespoon of cream to loosen the sauce and heat gently over low-medium heat, stirring often. In the microwave, cover and reheat in 30–45 second bursts, stirring between intervals and adding a little liquid if needed. To freeze, place cooled orzo in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating and refresh the sauce with some broth.
Pro chef tips
- Pound thicker chicken breasts to even thickness so they cook uniformly and faster.
- Don’t overcook the orzo; aim for al dente since it will continue to soften slightly when you add cream.
- Deglaze the pot with a splash of broth after sautéing the veggies to lift the fond — that’s flavor gold.
- Use freshly grated Parmesan for a silkier sauce; pre-grated can be grainy due to anti-caking agents.
- If the sauce feels too thick after resting, whisk in a tablespoon or two of broth until it reaches the desired consistency.
In case you want a creamy dip vibe for appetizers before dinner, try pairing small crostini with a light buffalo-style dip like buffalo chicken dip with cottage cheese.
Creative twists
- Protein swaps: Use sliced cooked shrimp or cooked turkey for a quick change; reduce searing time accordingly.
- Lighter option: Replace heavy cream with half-and-half and add a tablespoon of cornstarch slurry to thicken if needed.
- Veg-forward: Stir in baby spinach or sun-dried tomatoes at the end for color and flavor.
- Extra smoky: Add a pinch of smoked paprika or a dash of smoked salt to deepen the flavor profile.
- Cheese variations: Swap part of the Parmesan for Pecorino Romano for a sharper edge.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are forgiving and stay juicy. Reduce cooking time slightly and check doneness with an internal temperature of 165°F (74°C).
Q: How spicy is Cajun seasoning, and can I make it milder?
A: Cajun seasoning varies by brand but often has a noticeable kick. To tone it down, use half the amount and add more later to taste. Removing seeds from the bell pepper also reduces heat.
Q: Can I make this ahead for meal prep?
A: You can cook the dish and refrigerate up to 3 days. Reheat gently and add a splash of broth when warming to revive the sauce. If freezing, omit adding cream until reheating for best texture.
Q: Will the cream break if I reheat it?
A: Cream can separate if overheated. Reheat slowly and add a bit of broth, stirring constantly. Using medium-low heat prevents curdling.
Q: Is orzo the only pasta I can use?
A: No — small pastas like ditalini, acini di pepe, or small shells work well, but cooking times will vary. Adjust broth volume if using larger pasta shapes.
Q: How do I know the chicken is safe to eat?
A: The safe internal temperature for poultry is 165°F (74°C). Use a probe thermometer inserted into the thickest part of the chicken to confirm.
Conclusion
If you want another take on a cozy, flavorful one-pot pasta, this Cajun Chicken Orzo – Supergolden Bakes recipe offers a similar, well-loved version to compare techniques and seasonings.
Print
Cajun Chicken Alfredo Orzo
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Poultry
Description
A creamy, slightly spicy one-pot pasta dish featuring tender chicken and flavorful Cajun seasoning, perfect for a weeknight dinner.
Ingredients
- 1 lb chicken breasts, boneless skinless
- 1 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 cup onion, diced
- Parsley, fresh, roughly chopped (for garnish)
- 4 cups chicken broth
- 1 1/2 cups orzo pasta
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 pepper (freshly ground black pepper), to taste
- 1 salt (kosher or sea salt), to taste
- 1 tbsp olive oil
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Season the chicken with Cajun seasoning and a pinch of salt. Add the chicken and cook until browned on all sides and cooked through (about 6–8 minutes depending on thickness). Remove the chicken and set aside.
- In the same pot, add the diced bell pepper, minced garlic, and diced onion. Sauté until softened, about 3–4 minutes, scraping up any browned bits from the bottom.
- Stir in the Cajun seasoning, a little salt, and freshly ground black pepper. Cook for 30 seconds to bloom the spices.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the orzo pasta to the boiling broth. Stir, then cook according to package instructions until al dente (usually 8–10 minutes), stirring occasionally so the orzo doesn’t stick.
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the sauce becomes smooth and creamy. Return the cooked chicken to the pot and heat through for 1–2 minutes.
- Taste and adjust seasoning. Garnish with fresh parsley before serving. Enjoy your one-pot meal!
Notes
Use low-sodium chicken broth if you want to control salt. Freshly grated Parmesan melts smoother than pre-grated. If you prefer dark meat, boneless skinless chicken thighs can be substituted and will stay juicier.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Cajun