Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
2 teaspoons Cajun seasoning (store-bought or homemade)
Salt and freshly ground black pepper to taste
3 cloves garlic, minced
1 small yellow onion, finely diced
1.5 cups dry orzo pasta
2.25 cups low-sodium chicken broth
1/2 cup heavy cream
1 cup freshly grated Parmesan cheese (from a block)
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon red pepper flakes (optional)
1/2 cup chopped fresh parsley for garnish
Instructions
1. **Sear Chicken:** In a large pot or Dutch oven, heat olive oil and butter over medium-high heat. Season diced chicken with Cajun seasoning, salt, and pepper. Add to the pot and cook for 3-4 minutes per side, until browned and cooked through. Remove chicken and set aside.
2. **Sauté Aromatics:** To the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
3. **Toast Orzo:** Add dry orzo to the pot. Stir constantly for 1-2 minutes until lightly toasted.
4. **Simmer:** Pour in the chicken broth, bring to a simmer, scraping any browned bits from the bottom. Reduce heat to medium-low, cover, and cook for 8-10 minutes, until orzo is al dente and most liquid is absorbed. Stir occasionally.
5. **Create Sauce:** Turn heat to low. Stir in heavy cream, grated Parmesan, smoked paprika, and red pepper flakes (if using). Stir until cheese is melted and sauce is creamy.
6. **Combine & Serve:** Return cooked chicken to the pot and stir to coat. Garnish with fresh parsley and serve immediately.
Notes
Large pot or Dutch oven
Spoon or Spatula
Knife and Cutting board
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 590