Description
A creamy and slightly spicy dish featuring tender chicken and orzo pasta.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning
- 3 cloves garlic, minced
- 1 cup onion, finely chopped
- 1 red bell pepper, diced
- 1½ cups uncooked orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Season and sear the chicken in olive oil in a large deep skillet or Dutch oven over medium-high heat. Toss the chicken pieces with Cajun seasoning until evenly coated. When the oil shimmers, add the chicken in a single layer. Let it sear without moving it too much. This creates that golden crust packed with smoky spice. Cook for about 5–7 minutes, until the chicken is cooked through. Remove it from the pot and set aside.
- Build the flavor base in the same pot, add the chopped onion and red bell pepper. Cook for 3–4 minutes until softened. Stir in the minced garlic and cook just until fragrant. The aroma at this stage is incredible — warm, slightly sweet, and spicy all at once.
- Toast the orzo by adding the uncooked orzo directly into the pot. Stir it around for 1–2 minutes. Lightly toasting the pasta enhances its nutty flavor and helps it absorb the sauce beautifully.
- Create the creamy sauce by adding the chicken broth and heavy cream. Stir in smoked paprika and dried thyme. Bring the mixture to a gentle simmer. As the orzo cooks, it will release starch and naturally thicken the sauce, creating that classic Alfredo texture without extra effort.
- Simmer until tender by reducing heat to medium-low and cook for 10–12 minutes, stirring occasionally to prevent sticking. The orzo should be tender and creamy.
- Add cheese and chicken by returning the cooked chicken to the pot. Stir in the freshly grated Parmesan cheese until melted and smooth. Taste and adjust salt and pepper as needed.
- Finish and serve with fresh parsley before serving. The final result should be creamy, slightly spicy, and filled with tender bites of chicken and perfectly cooked orzo.
Notes
- For added spice, consider increasing the amount of Cajun seasoning.
- This dish pairs well with a side salad or garlic bread.
- The leftovers can be stored in the refrigerator and reheated easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg