Creamy Cajun Chicken Alfredo Orzo
Creamy Cajun Chicken Alfredo Orzo combines smoky Cajun-spiced chicken, tender orzo pasta, and a velvety Alfredo-style sauce for a bold yet balanced healthy dinner.
Equipment
- large skillet
- wooden spoon
- measuring cups
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup orzo pasta
- 3/4 cup heavy cream (or half cream, half Greek yogurt)
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- salt and black pepper, to taste
Instructions
- Season chicken evenly with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- Add garlic to the same pan and cook for 30 seconds until fragrant. Deglaze with chicken broth, scraping up browned bits.
- Stir in orzo and bring to a simmer. Cook 8–10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Reduce heat to low. Stir in cream and Parmesan cheese until smooth and creamy.
- Return chicken to the skillet and add spinach. Stir until spinach wilts and everything is heated through. Season with salt and pepper to taste.
Notes
For a lighter version, substitute half the cream with Greek yogurt or milk. Adjust Cajun seasoning to control spice level.