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Cajun Chicken Orzo Recipe

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4.2 from 56 reviews

This creamy Cajun Chicken Orzo is a flavorful and indulgent one-pan dish featuring tender chicken breasts seasoned with Cajun spices, cooked with orzo pasta, sun-dried tomatoes, spinach, and finished with a rich Parmesan and cream sauce. Perfect for a comforting weeknight dinner with bold American-inspired Cajun flavors.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

Chicken and Seasoning

  • 3 chicken breasts, cut into small strips
  • 1-3 tbsp Cajun seasoning (use ½ tbsp if your seasoning is spicy)
  • 1 tsp salt
  • 1 tbsp olive oil
  • ½ tbsp butter

Vegetables and Aromatics

  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp chopped sun-dried tomatoes

Pasta and Liquids

  • 1 tbsp tomato paste (tomato purée)
  • 1 cup (200g) orzo pasta
  • 1 cup (240ml) chicken broth or stock

Greens and Dairy

  • 1 cup (30g) shredded spinach
  • ¼ cup (60ml) heavy cream (double cream)
  • 3 tbsp grated Parmesan cheese, plus extra to serve

Instructions

  1. Season and Cook Chicken: Combine the chicken strips with Cajun seasoning and salt to coat evenly. Heat the butter and olive oil in a large Chef’s pan over medium heat. Add the chicken and pan fry until it begins to brown and color on the outside, about 5-7 minutes.
  2. Add Aromatics and Tomatoes: Add the finely diced onion, minced garlic, chopped sun-dried tomatoes, and tomato paste to the pan. Stir thoroughly to combine all the ingredients. Lower the heat and cook over low heat for about five minutes, stirring frequently to soften the onion and develop flavors.
  3. Cook Orzo with Broth: Stir the orzo pasta into the pan and cook for one minute to toast slightly. Pour in the chicken broth and bring the mixture to a simmer. Cover the pan with a lid and cook for approximately 20 minutes, stirring frequently to prevent sticking. Keep an eye on the liquid level, adding a splash of water if necessary, until the orzo is tender but still has a slight bite.
  4. Add Spinach: Uncover the pan and check the orzo’s texture. Once nearly tender, stir in the shredded spinach so it wilts within the hot mixture.
  5. Finish with Cream and Cheese: Pour in the heavy cream and stir in the grated Parmesan cheese until melted, creating a rich and creamy sauce. Adjust seasoning to taste and serve immediately with extra Parmesan cheese on top for garnish.

Notes

  • This dish tastes best served fresh and hot right after cooking.
  • Leftovers can be stored in the refrigerator for up to two days.
  • To reheat, add a splash of water or broth to loosen the sauce and warm gently in a saucepan, or microwave until piping hot, stirring halfway through.

Find it online: https://cookingwithsarah.com/cajun-chicken-orzo-recipe/