A creamy, spicy one-pot dinner featuring chicken, Cajun spices, Alfredo sauce, and orzo pasta.
# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 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 (approximately 10.5 oz)
08 - 2 1/2 cups low-sodium chicken broth (600 ml)
09 - 1 cup heavy cream (240 ml)
10 - 1/2 cup milk (120 ml)
→ 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 (about 2.7 oz)
→ Garnish
17 - Chopped fresh parsley
18 - Extra Parmesan cheese
# Directions:
01 - Combine chicken pieces with half of the Cajun seasoning, salt, and black pepper. Set aside.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and sauté until browned and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
03 - In the same pot, add onion and red bell pepper. Cook for 3 minutes until softened. Add garlic and cook 1 additional minute.
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, stirring well and scraping browned bits from the bottom. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until orzo is tender and liquid mostly absorbed.
06 - Return chicken to the pot along with spinach if using. Stir in Parmesan cheese until melted and sauce is creamy.
07 - Taste and adjust seasoning as needed. Add additional milk or broth if sauce is too thick. Serve garnished with parsley and extra Parmesan while hot.
