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Cajun Chicken Alfredo Orzo

A bold, creamy one-pan Cajun Chicken Alfredo Orzo made with Cajun-seasoned chicken, gluten-free orzo, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce. A satisfying weeknight dinner ready in 55 minutes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 422
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast cut into 1-inch cubes
  • 1.5 tbsp Cajun seasoning
  • 1 tbsp olive oil preferably from the jar of sun-dried tomatoes
  • 1 tbsp butter
  • 1 cup onion diced
  • 0.33 cup sun-dried tomatoes packed in olive oil finely diced
  • 1 tbsp tomato paste optional but recommended
  • 2 garlic cloves minced
  • 0.5 tsp kosher salt
  • 1 cup gluten-free orzo pasta certified gluten-free
  • 3.5 cups chicken bone broth divided, start with 2.5 cups
  • 2 cups fresh spinach chopped
  • 0.75 cup heavy cream
  • 0.75 cup Parmesan cheese freshly grated
  • 2 tbsp fresh cilantro or parsley for garnish

Equipment

  • Large skillet or Dutch oven
  • Tongs or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Season chicken cubes all over with Cajun seasoning. Set aside while you prep remaining ingredients.
  2. Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and pan is hot.
  3. Add chicken in a single layer and cook 5 to 7 minutes until browned and cooked through to 165 degrees F. Remove and set aside.
  4. Add diced onion to the same skillet over medium heat. Saute for 2 to 3 minutes until soft and translucent.
  5. Stir in sun-dried tomatoes, tomato paste, garlic, and kosher salt. Cook 1 to 2 minutes until fragrant.
  6. Add orzo and stir to coat. Pour in 2.5 cups chicken broth and bring to a gentle boil.
  7. Reduce heat to low, cover, and simmer 12 to 15 minutes stirring occasionally until orzo is tender. Add remaining broth a splash at a time if orzo dries out before tender.
  8. Return chicken to skillet and stir through. Cook 2 to 3 minutes until heated through.
  9. Stir in spinach, heavy cream, and Parmesan. Cook 1 to 2 minutes until spinach wilts and sauce is smooth and creamy.
  10. Garnish with fresh cilantro or parsley and serve immediately.

Notes

Use certified gluten-free orzo to keep this recipe gluten-free. Start with 2.5 cups broth and add the remaining only if needed. Add fresh herbs again when reheating leftovers. Swap chicken thighs for a juicier result.