Can I use shrimp instead of chicken?

Absolutely! Shrimp cooks fast, so add it near the end when the orzo is almost done to avoid overcooking.

Can I make this ahead of time?

Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or broth to bring back that silky texture.

What if I don’t have orzo?

You can use small pasta shapes like ditalini or small shells, but cooking times may vary slightly.

It has a gentle Cajun kick, but you can easily adjust the heat level. Start mild and add more seasoning to taste — you’re the boss of the spice!

One Pot Cajun Chicken Alfredo Orzo: 7-Minute Magic

Description

This One Pot Cajun Chicken Alfredo Orzo is the ultimate weeknight comfort food — creamy, spicy, and bursting with flavor! Tender Cajun-seasoned chicken, velvety Parmesan Alfredo sauce, and perfectly cooked orzo come together in one pan for a quick and delicious dinner your family will love.

Ingredients

Scale

1 tbsp olive oil
2 tbsp unsalted butter, divided
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
2 tbsp Cajun seasoning, divided (plus more to taste)
1 medium yellow onion, finely chopped
4–6 cloves garlic, minced
1 ½ cups uncooked orzo pasta
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ tsp smoked paprika
¼ tsp red pepper flakes (optional, for extra heat)
Salt and black pepper, to taste
¼ cup fresh parsley, chopped (for garnish)

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Instructions

Season & Sear Chicken: Toss chicken with 1 tbsp Cajun seasoning. Heat olive oil and 1 tbsp butter in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer and sear 3–4 minutes per side until golden and cooked through. Remove and set aside.
Sauté Aromatics: Lower heat to medium. Add remaining butter, then onions. Cook 3–4 minutes until soft. Stir in garlic and cook 1 minute until fragrant.
Toast Orzo: Add dry orzo to the skillet and stir constantly for 1–2 minutes until lightly toasted.
Simmer: Pour in chicken broth and remaining 1 tbsp Cajun seasoning. Bring to a boil, then reduce heat to low. Cover and simmer 10–12 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
Create Cream Sauce: Reduce heat to low. Stir in heavy cream, Parmesan, smoked paprika, and red pepper flakes. Mix until sauce is smooth and creamy.
Combine & Serve: Return chicken (and any juices) to skillet. Stir to coat and heat through. Adjust seasoning with salt, pepper, or more Cajun spice. Garnish with parsley and serve warm.

Notes

For extra spice, increase Cajun seasoning or red pepper flakes.
To lighten it up, swap heavy cream for half-and-half.
Leftovers? Add a splash of broth or milk before reheating to keep it creamy.
Freshly grated Parmesan melts best — avoid pre-shredded for the smoothest sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner, One-Pot Meals
Method: Stovetop
Cuisine: American , Cajun

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 33 g
Saturated Fat: 16 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 155 mg