Description
A creamy and spicy Cajun-inspired pasta dish that’s made in one pot for easy cooking and cleanup.
Ingredients
- 1/2 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1 pound boneless skinless chicken breast, cubed
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 1/2 cups milk
- 1 cup chicken broth
- 1-2 cups water, as needed
- 1 cup orzo, uncooked
- 1/4 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Cook Mode Prevent your screen from going dark
Instructions
- 1. In a small bowl, combine the smoked paprika, garlic powder, salt, black pepper, white pepper, onion powder, dried oregano, cayenne pepper, and dried thyme to make the Cajun seasoning.
- 2. Toss the cubed chicken with 1 tablespoon of olive oil and 1 tablespoon of the Cajun seasoning. Let it marinate for 30 minutes.
- 3. Heat a large high-rimmed pan over medium heat, add the marinated chicken, and cook for about 5 minutes per side until cooked through. Remove and cover with foil to keep warm.
- 4. In the same pan, melt the butter and sauté the minced garlic for 1 minute, stirring constantly to prevent burning.
- 5. Pour in the milk and chicken broth, scraping up any bits from the bottom of the pan. Add the uncooked orzo and additional Cajun seasoning to taste, bringing it to a boil.
- 6. Lower the heat to simmer and stir often, adding water as needed (about 1/2 cup at a time) until the orzo is tender and creamy, which takes around 20 minutes.
- 7. Cut the chicken into bite-sized pieces and return it to the orzo. Lower the heat, then stir in the heavy cream and Parmesan cheese until smooth and well combined.
- 8. Serve the dish garnished with fresh parsley and enjoy!