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One-Pot Cajun Chicken Alfredo Orzo

This One-Pot Cajun Chicken Alfredo Orzo is a creamy, spicy comfort meal made entirely in one pot. Tender chicken, smoky Cajun seasoning, and orzo pasta cook together in a rich Alfredo-style sauce for a fast, satisfying dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Cajun
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning, divided
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup orzo pasta, uncooked
  • 0.5 tsp black pepper
  • 1 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Chef's knife
  • wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Toss chicken with 1 tablespoon Cajun seasoning, then cook for 5–7 minutes until browned. Remove chicken and set aside.
  2. Add onion and bell pepper to the same pot and sauté for about 5 minutes until softened. Stir in garlic and remaining Cajun seasoning and cook for 1 minute.
  3. Pour in chicken broth and bring to a boil, scraping up browned bits. Stir in orzo and black pepper, reduce heat, cover, and simmer for 8–10 minutes until orzo is tender.
  4. Stir in heavy cream and cooked chicken. Simmer gently for 2–3 minutes until the sauce thickens and chicken is heated through.
  5. Remove from heat and stir in Parmesan cheese until melted and smooth. Garnish with parsley and serve immediately.

Notes

Use freshly grated Parmesan for the smoothest sauce. Adjust the Cajun seasoning based on salt and heat level. Leftovers thicken as they sit, so add a splash of broth or milk when reheating.