One Pot Cajun Chicken Alfredo Orzo

This creamy Cajun chicken orzo is packed with bold flavor from Cajun-seasoned chicken, sun-dried tomatoes, garlic, Parmesan, and fresh herbs. It is a quick and comforting weeknight dinner made in one pot.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Cajun

Calories: 422

Ingredients Equipment Method Notes

Ingredients

1 1/2 pounds boneless skinless chicken breast cut into 1-inch cubes
1 1/2 tablespoons Cajun seasoning
1 tablespoon olive oil preferably from sun-dried tomato jar
1 tablespoon butter
1 cup diced onion
1/3 cup sun-dried tomatoes packed in olive oil, finely diced
1 tablespoon tomato paste optional
2 cloves garlic minced
1/2 teaspoon kosher salt
1 cup gluten-free orzo pasta
3 1/2 cups chicken bone broth
2 cups chopped fresh spinach
3/4 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons fresh cilantro or parsley

Equipment

Skillet or Dutch oven

Method

Season chicken cubes with Cajun seasoning and set aside.
Heat olive oil and butter in a skillet or Dutch oven over medium-high heat.
Add seasoned chicken and cook 5 to 7 minutes until browned and cooked through. Remove and set aside.
Saute diced onion in same skillet for 2 to 3 minutes until translucent.
Stir in sun-dried tomatoes, tomato paste, garlic, and salt. Cook for 1 to 2 minutes.
Add orzo and stir to coat with seasonings. Pour in 2 1/2 cups chicken broth and bring to a boil.
Reduce heat, cover, and simmer 12 to 15 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
Return cooked chicken to the pot. Stir in the spinach, heavy cream, and Parmesan cheese. Cook another 2 to 3 minutes until spinach is wilted and sauce is creamy. Add remaining broth if needed.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently with a splash of broth to revive creaminess.