🥘 Mediterranean One-Pot Cajun Chicken Alfredo Orzo
Ingredients:
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2 tbsp olive oil
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1 lb (450g) boneless, skinless chicken breast or thighs (cut into bite-sized cubes)
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2 tsp Cajun seasoning (plus more to taste)
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1 tsp smoked paprika
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3 garlic cloves (minced)
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1 medium onion (finely chopped)
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1 red bell pepper (sliced thin)
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1 cup cherry tomatoes (halved)
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1½ cups orzo pasta (uncooked)
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4 cups chicken broth (low sodium)
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1 cup heavy cream (or half-and-half for lighter)
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1 cup freshly grated Parmesan cheese
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2 cups fresh spinach (or baby arugula)
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Salt & black pepper (to taste)
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Fresh parsley or basil (chopped, for garnish)
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Optional: red pepper flakes for extra heat
Instructions:
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Season & Cook the Chicken
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In a large deep skillet or Dutch oven, heat olive oil over medium-high heat.
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Toss chicken with Cajun seasoning, paprika, salt, and pepper.
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Sear for 5–6 minutes until golden brown and mostly cooked through. Remove and set aside.
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Sauté the Vegetables
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In the same pot, add onion, garlic, and bell pepper. Cook 3 minutes until softened.
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Stir in cherry tomatoes and let them blister slightly.
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Cook the Orzo
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Add the uncooked orzo, chicken broth, and heavy cream. Stir well.
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Bring to a simmer, reduce heat to medium-low, and cook uncovered for about 10–12 minutes, stirring often, until orzo is tender and sauce begins to thicken.
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Finish the Dish
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Return chicken (and any juices) back to the pot.
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Stir in Parmesan cheese until creamy.
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Fold in spinach until wilted. Taste and adjust seasoning (more Cajun spice, salt, or pepper if needed).
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Serve
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Garnish with parsley or basil, sprinkle with extra Parmesan, and a pinch of red pepper flakes if desired.
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Serve hot straight from the pot.
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✅ Tips:
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For a smoky Mediterranean kick, add a handful of sun-dried tomatoes or olives.
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If sauce gets too thick, splash in a little extra broth or cream before serving.
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Can swap chicken with shrimp for a lighter seafood version.
