A creamy dish featuring chicken, orzo pasta, and bold Cajun Alfredo flavors, perfect for weeknights.
# Components:
→ Chicken
01 - 1 lb chicken breast, diced
02 - Salt, to taste
03 - Black pepper, to taste
→ Spice Blend
04 - 1 tablespoon Cajun seasoning
05 - 1 teaspoon smoked paprika
06 - 1/4 teaspoon red pepper flakes (optional)
→ Base
07 - 2 tablespoons olive oil
08 - 2 tablespoons butter
09 - 1 medium onion, chopped
10 - 3 cloves garlic, minced
→ Pasta
11 - 1 cup orzo pasta
→ Sauce
12 - 2 cups low-sodium chicken broth
13 - 1 cup heavy cream
14 - 1 cup Parmesan cheese, freshly grated
→ Garnish
15 - 1 tablespoon fresh parsley, chopped
# Method:
01 - Heat olive oil and butter in a large skillet over medium-high heat. Season diced chicken with salt and black pepper and sear for 3 to 4 minutes until golden brown. Remove from skillet and set aside.
02 - In the same skillet, add chopped onion and cook for 2 to 3 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add orzo pasta to the skillet and stir to combine. Toast for 1 to 2 minutes until lightly golden.
04 - Pour in chicken broth and sprinkle Cajun seasoning, smoked paprika, and red pepper flakes over the mixture. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, occasionally stirring, until orzo is al dente and most liquid is absorbed.
05 - Remove skillet from heat. Slowly stir in heavy cream and freshly grated Parmesan until the sauce is smooth and creamy.
06 - Return the cooked chicken to the skillet and stir to combine. Warm through for 1 minute. Adjust seasoning to taste.
07 - Sprinkle chopped fresh parsley over the dish before serving.
