Cajun Chicken Alfredo Orzo

Ingredients for Cajun Chicken Alfredo Orzo

I always use freshly grated Parmesan here rather than the pre-shredded kind because it melts into the sauce much more smoothly without clumping. Here is everything you need for this recipe:

• 1 1/2 lbs boneless skinless chicken breast (cut into 1-inch cubes)
• 1 1/2 tablespoons Cajun seasoning – I recommend a brand with a good balance of heat and smokiness, not just salt
• 1 tablespoon olive oil (preferably from the jar of sun-dried tomatoes) – Pro tip: this oil is already flavored and adds a big boost to the base
• 1 tablespoon butter
• 1 cup onion (diced)
• 1/3 cup sun-dried tomatoes packed in olive oil (finely diced)
• 1 tablespoon tomato paste (optional but recommended)
• 2 garlic cloves (minced)
• 1/2 teaspoon kosher salt
• 1 cup gluten-free orzo pasta – My preference is certified gluten-free orzo since standard orzo contains wheat
• 3 1/2 cups chicken bone broth (divided)
• 2 cups fresh spinach (chopped)
• 3/4 cup heavy cream
• 3/4 cup Parmesan cheese (freshly grated) – In my experience, block Parmesan grated fresh melts far better than bagged pre-shredded
• 2 tablespoons fresh cilantro or parsley (for garnish)

Step-by-Step Instructions

I recommend seasoning the chicken first and setting it aside while you prep everything else so the Cajun spices have a few minutes to absorb before the chicken hits the pan. It makes a noticeable difference in the depth of flavor.

Step 1: Season the chicken cubes all over with Cajun seasoning and set aside while you dice the onion, chop the spinach, and measure out the remaining ingredients.

Step 2: Heat the olive oil and butter together in a large skillet or Dutch oven over medium-high heat until the butter is fully melted and the pan is hot and shimmering.

Step 3: Add the seasoned chicken in a single layer and cook for 5 to 7 minutes, stirring occasionally, until the outside is browned and no pink remains inside. The chicken should reach an internal temperature of 165 degrees F. Remove and set aside on a plate.

Step 4: Reduce to medium heat. Add the diced onion to the same skillet and saute for 2 to 3 minutes until soft and translucent.

Step 5: Stir in the finely diced sun-dried tomatoes, tomato paste if using, minced garlic, and kosher salt. Cook for 1 to 2 minutes, stirring frequently, until fragrant and the tomato paste darkens slightly.

Step 6: Add the orzo and stir to coat it with the seasoning mixture. Pour in 2 1/2 cups of the chicken broth and bring to a gentle boil.

Step 7: Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally so the orzo does not stick to the bottom. If the orzo absorbs the liquid before it is fully tender, add the remaining broth a splash at a time.

Step 8: Return the cooked chicken to the skillet and stir through. Cook for 2 to 3 minutes until everything is heated through.

Step 9: Stir in the chopped spinach, heavy cream, and freshly grated Parmesan. Cook for 1 to 2 minutes until the spinach wilts and the sauce is smooth and creamy. Garnish with fresh cilantro or parsley and serve right away.

Best Sides and Pairings for Cajun Chicken Alfredo Orzo

This creamy, bold pasta dish pairs well with light, fresh sides and companion recipes that share a similar comfort-food spirit.

Simple Green Salad: A crisp salad with a light lemon vinaigrette cuts through the richness of the cream sauce and adds freshness to the plate. This healthy avocado chicken salad is a protein-forward option that works beautifully alongside this dish.

Shrimp Orzo with Lemon Garlic Sauce: If you love orzo pasta dinners, this shrimp orzo with lemon garlic sauce is a lighter, seafood-based companion that uses a similar pasta format with a bright citrus finish.

Crispy Parmesan Chicken with Garlic Sauce: For a second chicken dinner option that shares the same bold, cheesy flavor profile as this Cajun Chicken Alfredo Orzo, this crispy Parmesan chicken with garlic sauce is a crowd-pleaser worth adding to your rotation.

Creamy Ground Turkey Spinach Pasta: Love creamy one-pan pasta dinners? This creamy ground turkey spinach pasta is another satisfying weeknight option that uses a similar creamy base and works great on alternate meal prep days.

High Protein Chicken Fajita Pasta: If bold, seasoned chicken pasta is your thing, this high protein chicken fajita pasta is a spicy, Tex-Mex twist on the same comfort food concept that pairs well in the same weekly dinner lineup.

Sun-Dried Tomato and Spinach Egg Biscuits: Want a simple side that echoes the sun-dried tomato and spinach flavors already in this dish? These sun-dried tomato and spinach egg biscuits make a warm, satisfying accompaniment to the pasta.

How to Store and Reheat Cajun Chicken Alfredo Orzo

Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will absorb more of the sauce as it sits, so the texture will be thicker on day two compared to freshly made. For longer storage, portion into freezer-safe bags, flatten to save space, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm gently on the stovetop over low heat with a splash of broth or water, stirring until the sauce loosens back up. The microwave also works in 60-second intervals with a stir between each. I recommend adding a fresh sprinkle of Parmesan after reheating to bring back the richness.

Pro tip: stir in fresh chopped cilantro or parsley right before serving leftovers. It brightens the whole dish and makes it taste much closer to freshly made.

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.

Print Recipe Save to My Pins

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

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.