Cajun Chicken Alfredo Orzo

Cajun Chicken Alfredo Orzo is a creamy, flavorful dish perfect for a comforting weeknight dinner. Tender strips of Cajun-spiced chicken combine with orzo pasta in a rich Alfredo sauce that’s infused with garlic, sun-dried tomatoes, and a touch of spinach for freshness.

You’ll love this recipe because it balances the bold spices of Cajun seasoning with a smooth, velvety cream sauce. The orzo cooks right in the sauce, absorbing all the delicious flavors, while the Parmesan cheese adds a cheesy richness. This one-pan meal is both satisfying and easy to prepare, making it ideal for busy nights.

Ingredients

• 3 chicken breasts, sliced into strips
• 1–3 tbsp Cajun seasoning (adjust based on spice preference)
• 1 tsp salt
• 1 tbsp olive oil
• ½ tbsp butter
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp chopped sun-dried tomatoes
• 1 tbsp tomato paste (tomato purée)
• 1 cup orzo pasta
• 1 cup chicken broth (or stock)
• 1 cup shredded spinach
• ¼ cup heavy cream
• 3 tbsp grated Parmesan cheese, plus more for serving

Instructions

1. Season the chicken with Cajun seasoning and salt. Heat butter and olive oil in a large pan over medium-high heat. Cook chicken strips until browned and cooked through; remove and set aside.

2. In the same pan, sauté onion, garlic, sun-dried tomatoes, and tomato paste over low heat for 5 minutes until fragrant and softened.

3. Stir in the orzo and cook for about a minute. Add chicken broth, bring to a simmer, cover, and cook about 20 minutes, stirring frequently and adding water as needed to prevent drying.

4. Uncover, check that orzo is tender with a slight bite, stir in spinach to wilt.

5. Add cream and Parmesan cheese, stirring until sauce is creamy and smooth. Return cooked chicken to the pan and stir to combine.

6. Season to taste, garnish with extra Parmesan cheese, and serve immediately.

Tips for Success

• Use a heavy-bottomed pan to prevent burning during simmering.

• Adjust Cajun seasoning to your preferred heat level.

• Stir orzo frequently; add water if it starts sticking.

• Wilt spinach last to keep vibrant color and nutrients.

Delicious Variations

• Substitute chicken with shrimp or sausage for variety.

• Add chopped bell peppers or mushrooms for extra veggies.

• Use half-and-half instead of heavy cream for lighter sauce.

• Sprinkle fresh parsley or chives as garnish for freshness.

• Swap Parmesan for Pecorino Romano for a sharper flavor.

Frequently Asked Questions

Can I make this dish ahead?

Yes, reheat gently on stovetop or in microwave, adding a splash of broth to loosen sauce.

What pasta works best?

Orzo works well to absorb sauce; small pasta like orzo or ditalini preferred.

Can I freeze leftovers?

Freeze cooked dish in airtight containers for up to 3 months. Thaw overnight before reheating.

Is it spicy?

Adjust the Cajun seasoning to make it mild or spicy according to your taste.

Can I make it dairy-free?

Use dairy-free cream and cheese substitutes; sauce texture may vary.

Cajun Chicken Alfredo Orzo

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• Author: Emma Hart
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Creamy one-pan dinner with spicy Cajun-seasoned chicken, tender orzo, sun-dried tomatoes, spinach, and flavorful Parmesan Alfredo sauce. Perfect balance of heat and creaminess for easy weeknight meals.

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Ingredients

Scale 1x2x3x

3 chicken breasts, sliced into strips

1–3 tbsp Cajun seasoning (to taste)

1 tsp salt

1 tbsp olive oil

½ tbsp butter

1 large onion, finely diced

2 garlic cloves, minced

2 tbsp chopped sun-dried tomatoes

1 tbsp tomato paste or purée

1 cup orzo pasta

1 cup chicken broth (or stock)

1 cup shredded spinach

¼ cup heavy cream

3 tbsp grated Parmesan cheese, plus extra for serving

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Instructions

1. Cook the chicken: Season chicken with Cajun seasoning and salt. Heat olive oil and butter in a pan over medium‑high heat. Sear chicken strips until browned and cooked through. Remove and set aside.

2. Sauté aromatics: In the same pan, reduce heat to medium. Add onion, garlic, sun‑dried tomatoes, and tomato paste. Cook about 5 minutes, stirring until softened and fragrant.

3. Cook the orzo: Stir in orzo and toast for a minute. Pour in chicken broth, bring to a simmer, cover, and cook around 20 minutes, stirring occasionally and adding more liquid as needed.

4. Add greens and sauce: Uncover and check for doneness—the orzo should be tender but slightly firm. Stir in spinach until wilted.

5. Finish the dish: Mix in heavy cream and Parmesan cheese, stirring until creamy. Return chicken to the pan and combine evenly.

6. Serve: Adjust seasoning to taste and garnish with extra Parmesan cheese before serving.

See also  Creamy French Onion and Mushroom Soup

Notes

Use heavy skillet to avoid scorching.

Stir orzo during cooking for even absorption.

Add spinach last to retain bright color.

Adjust Cajun seasoning to taste.

Reheat gently with broth or cream if needed.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish, Pasta
• Method: Stovetop
• Cuisine: Cajun / American

Nutrition

• Serving Size: 1/4 recipe
• Calories: 585
• Sugar: 5
• Sodium: 880
• Fat: 30
• Saturated Fat: 13
• Unsaturated Fat: 16
• Carbohydrates: 35
• Fiber: 2
• Protein: 43
• Cholesterol: 155

Keywords: cajun chicken orzo, creamy cajun pasta, one pan chicken orzo, alfredo orzo recipe, spicy chicken pasta dinner