Description
A quick and creamy dish combining zesty Cajun flavors with comforting Alfredo sauce, perfect for any weeknight dinner.
Ingredients
Scale
- 1 lb Chicken (Diced; can substitute with shrimp or Andouille sausage)
- 1 tbsp Cajun Seasoning (Adjust salt and heat levels as preferred)
- 1 tsp Smoked Paprika (Regular paprika is a substitute if needed)
- 1/4 tsp Red Pepper Flakes (Optional for extra heat)
- 2 tbsp Olive Oil (For sautéing)
- 2 tbsp Butter (Enhances creaminess; add more if desired)
- 1 medium Onion (Chopped; yellow or sweet preferred)
- 3 cloves Garlic (Minced; for flavor)
- 1 cup Orzo Pasta (Main carbohydrate; other small pasta can be substituted)
- 2 cups Low-Sodium Chicken Broth (Makes the dish flavorful)
- 1 cup Heavy Cream (Can substitute with half and half for a lighter version)
- 1 cup Parmesan Cheese (Freshly grated preferred)
- 1 tbsp Fresh Parsley (Chopped; for garnish)
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Sauté the diced chicken until fully cooked, about 5-7 minutes.
- Add the chopped onion and minced garlic to the pot, cooking until the onion has softened, about 3-5 minutes.
- Stir in the Cajun seasoning, smoked paprika, and red pepper flakes.
- Mix in the orzo pasta and chicken broth. Bring to a gentle boil, then reduce to a simmer for about 10 minutes or until the orzo is tender, stirring occasionally.
- Pour in the heavy cream and add the Parmesan cheese, stirring until well combined and creamy.
- Top with fresh parsley before serving hot.
Notes
Use fresh ingredients for the best flavor. Adjust spice levels to your liking. Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg