Description
Cajun-spiced chicken folded into a creamy, Parmesan-rich orzo; a comforting one-pot meal ready in under 30 minutes.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 cup onion, diced
- Fresh parsley, roughly chopped (for garnish)
- 4 cups chicken broth
- 1 1/2 cups orzo pasta
- 1 tbsp Cajun seasoning (adjust to taste)
- Freshly ground black pepper, to taste
- Kosher or sea salt, to taste
- 1 tbsp olive oil
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Season the chicken with 1 tablespoon Cajun seasoning and a pinch of salt. Add the chicken to the pot and cook until browned on all sides and cooked through, about 6–8 minutes. Remove the chicken and set aside.
- In the same pot, add the diced bell pepper, minced garlic, and diced onion. Sauté until softened, about 3–4 minutes, scraping up any browned bits from the bottom.
- Stir in another pinch of Cajun seasoning, a little salt, and freshly ground black pepper, and cook for 30 seconds to bloom the spices.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the orzo to the boiling broth. Stir, then cook according to package instructions until al dente (usually 8–10 minutes), stirring occasionally so the orzo doesn’t stick.
- Reduce the heat to low, and stir in the heavy cream and grated Parmesan until the sauce becomes smooth and creamy. Return the cooked chicken to the pot and heat through for 1–2 minutes.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
Notes
Use low-sodium chicken broth if you plan to add more salt later. For a lighter finish, substitute half-and-half for up to half the heavy cream, but the sauce will be thinner. Gluten-free orzo or small rice can replace orzo for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun