Description
A one-pot meal that combines the smoky heat of Cajun seasoning with a rich Parmesan-cream sauce and tender orzo, perfect for a weeknight dinner.
Ingredients
- 2 cups orzo pasta
- 1 pound chicken breast, diced (boneless, skinless)
- 1 tablespoon Cajun seasoning
- 2 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Toss diced chicken with Cajun seasoning, salt, and pepper.
- Add chicken to the pot and cook, stirring occasionally, until evenly browned (about 5–6 minutes).
- Push the chicken to one side, add chopped onion and diced bell pepper, and sauté until softened (about 3–4 minutes).
- Stir in minced garlic and cook until fragrant (about 30–45 seconds).
- Pour in chicken broth and bring to a boil.
- Stir in orzo, reduce to a simmer, and cook uncovered for about 8–12 minutes or until orzo is tender.
- Reduce heat to low, stir in heavy cream and Parmesan until smooth.
- Taste and season with salt and pepper as necessary.
- Remove from heat and let rest for 2–3 minutes. Garnish with parsley before serving.
Notes
For a milder version, use less Cajun seasoning and add smoked paprika. For a vegetarian option, replace chicken with mushrooms or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Cajun