I cook this meal on busy weeknights. I needed a dish that was fast, good, and easy to clean up. I started making this one when I wanted a warm, full meal with little fuss. It fits into a small routine: chop, cook, eat, and wash one pan.
The recipe saves time and work. I keep the key items on hand so I can start fast. I like that it makes enough for two or three meals. When I plan, I pick simple sides and let the orzo and sauce do the rest.
This recipe mixes chicken, orzo, cream, and Cajun spice in one pan. It makes a rich, smooth sauce with a warm, spicy kick. The orzo cooks in the broth so it soaks up the flavor. People usually make it for weeknight dinners, small family meals, or when they want a quick but filling plate. It fits well into a simple meal plan. For another similar idea, try a creamy Cajun chicken pasta that uses similar flavors and the same quick method.
Why make this recipe
Make this meal because Create a Flavorful One-Pot Cajun Chicken Alfredo Orzo Today! gives big flavor with small work. It cooks in one pan, so you save time on prep and cleanup. The spice mixes well with the cream and cheese, so the dish feels rich even with few steps. You can change the heat level or add more veggies to fit your needs. If you want a milder idea with similar comfort, look at French onion chicken orzo casserole for another easy option.
How to make this recipe
You cook the chicken first, then soften the onion and garlic, toast the orzo, and add broth to cook the pasta. Once the orzo is tender, you stir in cream and cheese for a quick sauce. The chicken goes back in to warm through. The flow keeps cooking simple and steady so the orzo does not stick. Keep a close eye when you simmer so the liquid reduces evenly. For a slightly different take on cooking orzo in a creamy mix, see another orzo casserole idea.
Ingredients
1 pound chicken breast, cut into bite-size pieces, 2 tablespoon Cajun seasoning (divided), 2 tablespoon olive oil, 2 tablespoon butter (divided), 1/2 small onion, diced, 3 cloves garlic, minced, 1 cup dry orzo, 2 1/2 cup chicken broth, 1/2 cup heavy cream, 3/4 cup Parmesan cheese, grated, 1/2 teaspoon smoked paprika, Salt and black pepper (to taste), Fresh parsley (for garnish), Optional: Red pepper flakes (to taste).
The chicken gives protein and soaks up the Cajun spice. The Cajun seasoning adds heat and flavor; split it so the chicken and the orzo both get a boost. Olive oil and butter help brown the chicken and soften the onion. Orzo cooks like a small pasta and picks up the sauce. Broth is the cooking liquid and adds depth. Cream and Parmesan make the sauce smooth. Smoked paprika adds a light smoke note. For other recipe swaps and ideas, see a similar casserole guide.
Directions
Toss the chicken with 1 tablespoon of the Cajun seasoning until evenly coated.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Cook the diced onion for 3-4 minutes, until softened. Then, add the minced garlic and cook for an additional 1 minute, stirring constantly.
Stir the dry orzo into the skillet and cook for 1-2 minutes, stirring frequently, to toast the orzo and develop its nutty flavor.
Pour in the chicken broth and the remaining Cajun seasoning. Bring the mixture to a simmer and cook for 10-12 minutes, stirring often, until the orzo is tender and most of the liquid has been absorbed.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, smoked paprika, and optional red pepper flakes. Stir until the sauce is creamy and well combined.
Return the cooked chicken to the skillet and stir to combine. Heat through, then garnish with fresh parsley and serve immediately.
Notes: Browning the chicken first locks in flavor and keeps it from overcooking when you add the liquid. Toasting the orzo adds a nutty taste and helps it hold shape. Stir the pan while the orzo cooks so it cooks evenly and does not stick. For a citrus twist on the chicken, try a light sauce idea like three-ingredient orange chicken sauce on the side.
How to serve this recipe
Serve it hot from the pan. Add a simple green salad or steamed broccoli to balance the richness. A wedge of lemon on the side brightens the flavors. For a family meal, put the pan in the center and let people serve themselves. This works well for casual weeknights or a small dinner with friends. Leftovers reheat well and make a good lunch. Keep bread or garlic toast nearby to mop up the sauce if you like.
How to store this recipe
Cool the pan for 20 minutes before storing. Put leftovers in a shallow airtight container. In the fridge, eat within 3 to 4 days. To freeze, portion into freezer-safe containers and freeze up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently on low heat with a splash of broth or cream to bring back the sauce texture. Do not reheat more than once to keep the dish fresh and safe.
Tips to make this recipe
Use room-temperature chicken so it cooks evenly. Measure the broth and add it at once to keep the orzo cooking time steady. Stir often when simmering to avoid sticking. If the sauce gets too thick, add a little more broth or cream. Taste and add salt at the end because Parmesan adds saltiness. If you want less heat, cut the Cajun seasoning to 1 tablespoon total. For more mix-and-match ideas, keep your spice jar handy and try small changes.
Variation
Swap chicken for shrimp for a faster cook time; add shrimp in the last 4–5 minutes so it does not overcook. Use half-and-half instead of heavy cream for a lighter sauce, but expect a thinner texture. Stir in frozen peas or chopped bell pepper with the onion for extra veggies. You can skip the Cajun and use Italian seasoning for a milder family option. Some swaps change texture, so keep an eye on cook time and liquid levels when you try a new version.
FAQs
Q: Can I use another pasta?
A: Yes. Small shapes like acini di pepe or small shells work. Adjust the cook time.
Q: Is orzo the same as rice?
A: No. Orzo is pasta. It cooks faster and makes a creamier sauce.
Q: Can I make this dairy-free?
A: Use coconut milk or a dairy-free cream and a dairy-free cheese or omit the cheese.
Q: How spicy is this?
A: It depends on the Cajun seasoning. Start with less if you prefer mild heat.
Conclusion
This one-pan meal is a good choice for fast, tasty dinners. It gives rich sauce, grilled notes, and a warm kick in one simple pan. For more versions and ideas, check Cajun Chicken Orzo – Supergolden Bakes to see another take. If you want a similar one-pan recipe, try One Pan Cajun Chicken Alfredo Orzo – Carol Bee Cooks. For a skillet-style version with tips, read Cajun Chicken Orzo Skillet – Emily Bites.
Print
One-Pan Cajun Chicken Alfredo Orzo
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and flavorful one-pan meal featuring chicken, orzo, and a creamy Cajun sauce that comes together effortlessly.
Ingredients
- 1 pound chicken breast, cut into bite-size pieces
- 2 tablespoons Cajun seasoning (divided)
- 2 tablespoons olive oil
- 2 tablespoons butter (divided)
- 1/2 small onion, diced
- 3 cloves garlic, minced
- 1 cup dry orzo
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 3/4 cup Parmesan cheese, grated
- 1/2 teaspoon smoked paprika
- Salt and black pepper (to taste)
- Fresh parsley (for garnish)
- Optional: Red pepper flakes (to taste)
Instructions
- Toss the chicken with 1 tablespoon of the Cajun seasoning until evenly coated.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Cook the diced onion for 3-4 minutes, until softened. Then, add the minced garlic and cook for an additional 1 minute, stirring constantly.
- Stir the dry orzo into the skillet and cook for 1-2 minutes, stirring frequently, to toast the orzo and develop its nutty flavor.
- Pour in the chicken broth and the remaining Cajun seasoning. Bring the mixture to a simmer and cook for 10-12 minutes, stirring often, until the orzo is tender and most of the liquid has been absorbed.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, smoked paprika, and optional red pepper flakes. Stir until the sauce is creamy and well combined.
- Return the cooked chicken to the skillet and stir to combine. Heat through, then garnish with fresh parsley and serve immediately.
Notes
Browning the chicken first locks in flavor and keeps it from overcooking when you add the liquid. Toasting the orzo adds a nutty taste and helps it hold shape. For a citrus twist on the chicken, try a light sauce idea like three-ingredient orange chicken sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
