HOW TO MAKE A ONE POT CAJUN CHICKEN ALFREDO ORZO

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds flavor without dairy

Add 1 tablespoon of Tony Sasher's Creole seasoning to the chicken breast and mix until well coated.

Heat a skillet over medium heat and add 1 tablespoon of olive oil.

Add 1 tablespoon of butter to the skillet and let it melt.

Add the coated chicken pieces to the skillet, cooking them in batches for 5 minutes on each side until golden and cooked through.

Remove the cooked chicken from the skillet and set aside.

Add another tablespoon of butter to the same skillet and let it melt.

Add the diced onion to the skillet and sauté for 3 minutes.

Add the minced garlic to the skillet and sauté for 1 minute.

Add the dry orzo pasta to the skillet and mix until well combined, stirring constantly for 1 to 2 minutes to lightly toast it.

Add the chicken broth and the remaining tablespoon of Tony Sasher's Creole seasoning to the skillet and mix until well combined.

Bring the mixture to a boil, then lower the heat to low and let it simmer for 10 to 12 minutes, stirring occasionally and covering with a lid.

After 12 minutes, check that the orzo is al dente and most of the liquid is absorbed.

Add the heavy cream and Parmesan cheese to the skillet and mix until well combined, ensuring the cheese melts and the sauce is smooth and creamy.

Add the smoked paprika, ground black pepper, and optional crushed red pepper flakes, mixing until well combined.

Taste the mixture before adding the adobo seasoning to ensure it is not too salty.

Add the cooked chicken back into the skillet and mix until well combined.

Turn off the heat and serve the Cajun chicken Alfredo orzo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens