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One pot Cajun chicken Alfredo orzo served in a large skillet garnished with fresh parsley and Parmesan

One Pot Cajun Chicken Alfredo Orzo

Bold, smoky Cajun-seasoned chicken meets creamy Parmesan Alfredo sauce and tender orzo pasta, all made in a single skillet in just 55 minutes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 422
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast cut into 1-inch cubes
  • 1.5 tbsp Cajun seasoning
  • 1 tbsp olive oil preferably from the sun-dried tomato jar
  • 1 tbsp butter
  • 1 cup diced onion
  • 0.33 cup sun-dried tomatoes packed in olive oil finely diced
  • 1 tbsp tomato paste optional but recommended
  • 2 cloves garlic minced
  • 0.5 tsp kosher salt
  • 1 cup gluten-free orzo pasta
  • 3.5 cups chicken bone broth divided, use 2.5 cups first then add remainder as needed
  • 2 cups fresh spinach chopped
  • 0.75 cup heavy cream
  • 0.75 cup freshly grated Parmesan cheese
  • 2 tbsp fresh cilantro or parsley for garnish

Equipment

  • Large skillet or Dutch oven
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

  1. Toss chicken cubes with Cajun seasoning until evenly coated on all sides. Set aside on a plate.
  2. Heat olive oil and butter together in a large skillet or Dutch oven over medium-high heat until butter is melted and pan is hot.
  3. Add seasoned chicken in a single layer and cook for 5 to 7 minutes, turning once or twice, until golden brown and cooked through with no pink remaining. Remove and set aside. Do not wipe the skillet.
  4. In the same skillet over medium heat, saute diced onion for 2 to 3 minutes until soft and translucent.
  5. Stir in sun-dried tomatoes, tomato paste, minced garlic, and kosher salt. Cook for 1 to 2 minutes, stirring often, until garlic is fragrant and tomato paste deepens in color.
  6. Add orzo and stir well to coat with the seasoned mixture. Pour in 2.5 cups of chicken broth and bring to a gentle boil.
  7. Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring every few minutes to prevent sticking. Add remaining broth a splash at a time if orzo absorbs liquid before it is fully tender.
  8. Return cooked chicken to the pan and stir through. Cook uncovered for 2 to 3 minutes until chicken is warmed through.
  9. Stir in chopped spinach, heavy cream, and Parmesan cheese over low heat for 1 to 2 minutes until spinach wilts and sauce is glossy and smooth.
  10. Serve immediately garnished with fresh cilantro or parsley.

Notes

Use freshly grated Parmesan for the smoothest sauce. The olive oil from the sun-dried tomato jar adds real depth of flavor. For dairy-free, substitute heavy cream with full-fat coconut milk and omit Parmesan or use a dairy-free alternative. Frozen spinach works as a substitute, add directly from frozen and stir until thawed.