If you don’t have store-bought Cajun seasoning, you can mix your own — a typical blend might include: smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, dried oregano, dried thyme, and optionally a pinch of white pepper. Carol Bee Cooks+1
Feel free to adjust amounts depending on your heat preference.
️ Why This One-Pot Method Works
-
The orzo cooks directly in broth + milk so it absorbs flavor from the start — creamy, well-seasoned, and no need for draining.
-
Browning the chicken first builds flavor; scraping the pan bits into the liquid intensifies depth.
-
Finishing with cream & Parmesan gives that rich “Alfredo” texture, elevated by the spicy kick from Cajun seasoning.
Tips & Variations
-
For extra veggies: Stir in chopped bell peppers, spinach, or sun-dried tomatoes when adding orzo for color and nutrition. Many Cajun‑orzo recipes incorporate vegetables. A Flavor Journal+1
-
Protein swaps: Use chicken thighs or even shrimp — adjust cooking time accordingly.
-
Adjust spice level: Use less Cajun seasoning for mild heat, or add extra cayenne for a spicier dish.
-
Cream‑free version: Substitute heavy cream with extra milk + a splash of broth for lighter sauce.
-
Gluten‑free option: Use gluten‑free orzo or small gluten‑free pasta — check cooking times.
Timing & Serving
-
Prep Time: ~10–15 minutes (cutting chicken, mincing garlic)
-
Cook Time: ~25–30 minutes
-
Total Time: ~35–45 minutes
-
Servings: ~4 hearty bowls
