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Cajun Chicken Alfredo Orzo Recipe

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4.2 from 61 reviews

This Cajun Chicken Alfredo Orzo is a rich and creamy dish combining bold Cajun-spiced chicken thighs with tender orzo pasta cooked in a flavorful mixture of chicken broth, spinach, and a creamy parmesan sauce. Perfect for a comforting weeknight meal or an impressive dinner for guests, this recipe balances spicy, tangy, and savory flavors all in one dish.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 lb chicken thighs, skinless and boneless
  • 3 tablespoons Cajun seasoning, divided
  • ½ teaspoon salt
  • 3 tablespoons olive oil, divided

Orzo and Sauce

  • 1 tablespoon unsalted butter
  • ½ cup yellow onion, finely diced
  • ½ tablespoon minced garlic
  • ½ cup sun-dried tomatoes, chopped
  • 2 cups orzo pasta
  • 2 cups chicken broth
  • 2 cups fresh baby spinach
  • ½ cup heavy cream
  • 2 tablespoons fresh lemon juice
  • ½ cup fresh grated Parmesan cheese
  • Fresh thyme for garnish

Instructions

  1. Season the chicken: Pat the chicken thighs dry with a kitchen towel. Season both sides with 2 tablespoons of the Cajun seasoning and salt, massaging the spices into the meat to ensure full flavor.
  2. Grill the chicken: Heat a grill pan over medium-high heat and add 2 tablespoons of olive oil. Grill the seasoned chicken thighs for 4-5 minutes on each side until fully cooked through and nicely charred. Remove from heat and set aside.
  3. Sauté aromatics: In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil and butter. Once melted, add the diced onion and minced garlic; sauté for about one minute until fragrant. Then stir in the chopped sun-dried tomatoes to combine.
  4. Cook the orzo: Add the orzo pasta to the skillet and cook for about one minute, stirring frequently. Pour in the chicken broth and let it simmer for 5-7 minutes, stirring occasionally, until most of the liquid is absorbed and the orzo is tender but still al dente.
  5. Add greens and cream: Stir in the fresh baby spinach and cook until wilted. Pour in the heavy cream, stirring to combine, and continue cooking until the orzo reaches your desired creamy consistency.
  6. Finish the sauce and serve: Stir in the fresh lemon juice and grated Parmesan cheese until melted and well incorporated. Plate the creamy orzo and top with the grilled Cajun chicken thighs. Garnish with fresh thyme leaves and serve immediately.

Notes

  • You can substitute chicken breasts for thighs if preferred, but thighs remain juicier and more flavorful with Cajun seasoning.
  • Adjust the Cajun seasoning amount based on your spice tolerance.
  • For a lighter version, substitute heavy cream with half-and-half.
  • Sun-dried tomatoes add a tangy sweetness enhancing the dish’s complexity, so don’t omit them if possible.
  • Leftovers keep well and reheat nicely in a skillet over medium-low heat with a splash of broth or water to loosen the sauce.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://ellarecipe.com/cajun-chicken-alfredo-orzo-recipe/