Description
A warm, creamy one-pot dish featuring seared chicken, orzo, and a rich Parmesan cream sauce spiced with Cajun seasoning.
Ingredients
- 1 lb chicken, diced
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat 2 tbsp olive oil and 2 tbsp butter in a large pot over medium-high heat until butter foams.
- Toss diced chicken with 1 tbsp Cajun seasoning. Add to the pot and sear until browned and cooked through, about 5–7 minutes. Transfer chicken to a plate and set aside.
- In the same pot, add the chopped onion, 3 minced garlic cloves, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes. Cook 2–3 minutes until soft and fragrant, scraping up browned bits.
- Stir in 1 cup orzo and toast for 60 seconds so it picks up flavor.
- Slowly pour in 2 cups chicken broth while stirring. Bring to a boil, then reduce to a simmer.
- Simmer uncovered for about 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Return the cooked chicken to the pot. Stir in 1 cup heavy cream and 1 cup freshly grated Parmesan until smooth and glossy. Heat gently.
- Garnish with 1 tbsp chopped fresh parsley and serve immediately.
Notes
Use low-sodium broth to control salt. Freshly grated Parmesan melts better and gives a smoother sauce than pre-grated powders.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun