Comforting one-pot dish blending chicken, Cajun spices, creamy Alfredo, and tender orzo pasta in one skillet.
# What you'll need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 16 oz), cut into bite-sized pieces
→ Vegetables
02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup baby spinach, roughly chopped (optional)
→ Pantry
06 - 2 tablespoons olive oil
07 - 1 1/2 cups orzo pasta (about 10.5 oz)
08 - 1 cup plus 1/8 cup low-sodium chicken broth (20 fl oz)
09 - 1 cup heavy cream (8 fl oz)
10 - 1/2 cup milk (4 fl oz)
→ Spices & Seasonings
11 - 1 tablespoon Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - Pinch of cayenne pepper (optional)
→ Cheeses
16 - 3/4 cup freshly grated Parmesan cheese (2.6 oz)
→ Garnish
17 - Chopped fresh parsley
18 - Extra Parmesan cheese
# How to make it:
01 - Combine chicken pieces with half the Cajun seasoning, salt, and pepper. Set aside.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook until browned and just cooked through, about 5 to 6 minutes. Remove and set aside.
03 - In the same pot, add onion and bell pepper. Sauté for 3 minutes until softened. Add garlic and cook for 1 minute more.
04 - Stir in orzo, smoked paprika, remaining Cajun seasoning, and cayenne pepper. Toast for 1 minute, stirring frequently.
05 - Pour in chicken broth, heavy cream, and milk. Stir well, scraping browned bits from the bottom.
06 - Bring to a gentle boil. Reduce heat to medium-low, cover, and simmer 10 to 12 minutes, stirring occasionally, until orzo is tender and most liquid absorbed.
07 - Return chicken and spinach (if used) to pot. Stir in Parmesan cheese until melted and creamy.
08 - Taste and modify seasoning as needed. Thin sauce with milk or broth if too thick.
09 - Serve immediately, garnished with parsley and extra Parmesan cheese.
