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