One Pan Blackened Chicken Alfredo Orzo

A close-up of blackened, seasoned chicken breasts on a creamy orzo pasta in a white pan.

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One Pan Blackened Chicken Alfredo Orzo

Juicy, flavorful blackened chicken is cooked in a creamy Alfredo orzo for an easy dinner. The homemade blackening seasoning can be adjusted to your "heat" level!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 1080kcal

Author: Karlynn Johnston

Ingredients

Blackened Chicken

4 medium chicken breasts flattened to one inch thickness
¼ cup blackening seasoning
½ cup butter melted

Alfredo Orzo

1 tablespoon minced garlic
2½ cups low sodium chicken broth
6 ounces cream cheese diced, room temperature
⅓ cup Parmesan Cheese grated then measured
1 cup whipping cream
1½ cups dry orzo pasta

Instructions

Pat the chicken breasts completely dry with paper towels, then place on a large platter. Place the blackening seasoning onto a large plate.
Pour the melted butter into a large lidded skillet. Take each chicken breast and sip into the butter in the pan, coating all sides. Then place on the plate of blackening seasoning, pressing into the seasoning until the chicken is coated. Place each chicken breast back onto the platter.
Heat the remaining butter in the skillet over high heat. Once the butter is sizzling, add the chicken breasts to the pan in one layer. Cook on each side for 7-8 minutes until the outside is blackened and crispy with the spices. (see notes)
Remove the chicken breasts from the skillet and place them on a plate.
Turn the heat down to medium in the skillet. Remove most of the excess butter and seasoning from the skillet. Add the garlic. Saute until browned and fragrant.
Add in the chicken broth and deglaze the bottom of the pan by scraping any remaining spices off the bottom. Stir in the whipping cream and the cream cheese.
Bring to a low simmer, making sure that the cream cheese has melted and is fully incorporated into the sauce.
Stir in the orzo until mixed into the sauce completely.
Place the chicken breasts on top. Cover with the lid and cook on medium-low heat for 10-12 minutes, or until the chicken is 165°F and the orzo is al dente. Check the dish every few minutes and stir the orzo to ensure that it's not sticking to the bottom of your pan.
Remove from the heat and let sit for 5 minutes, then plate and serve.

Notes

The time that it takes to blacken the seasoning on the outside of the chicken can vary. Make sure that it's blackened up properly on the outside before you remove it and continue with the recipe.

Nutrition