One Pot Cajun Chicken Alfredo Orzo
This one-pot Cajun chicken Alfredo orzo combines tender Cajun-seasoned chicken, creamy Parmesan sauce, orzo, bell peppers, and spinach for a flavorful and comforting main course with easy cleanup.
Equipment
- large pot
- cutting board
- chef's knife
- wooden spoon
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 cup orzo pasta
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 2 cups chicken broth
- 1 cup bell peppers
- 2 cups spinach
- 2 tablespoons olive oil
- 3 cloves garlic
Instructions
- Season chicken breasts with Cajun seasoning on both sides.
- Heat olive oil in a large pot over medium heat and cook chicken until golden and cooked through, then remove and set aside.
- In the same pot, sauté bell peppers for 2-3 minutes, then add garlic and cook until fragrant.
- Stir in orzo pasta and coat with the mixture.
- Add chicken broth, bring to a boil, then reduce heat and simmer for 10-12 minutes until orzo is tender.
- Stir in heavy cream and Parmesan cheese until creamy.
- Slice chicken and return to the pot, add spinach and stir until wilted.
- Serve hot with extra Parmesan if desired.
Notes
Cook the chicken until golden and completely cooked through before removing it from the pot. Simmer the orzo until tender, then stir in the cream and Parmesan for a smooth, creamy sauce. Serve hot with extra Parmesan if desired.