Cajun Chicken Orzo

This Cajun chicken orzo is creamy, flavorful, and packed with a little kick of spice. The orzo soaks up all the rich flavors from the chicken, sun-dried tomatoes, and Cajun seasoning, making every bite hearty and satisfying. It’s one of those quick, comforting meals I like to throw together when I want bold flavors without a lot of fuss.

Why You’ll Love This Recipe

I love this dish because it’s a complete one-pan meal—protein, pasta, and greens all in one. The Cajun spices bring warmth and depth, while the cream and Parmesan balance it with richness. It’s quick enough for a weeknight but still feels like something special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢3 chicken breasts, cut into small strips
▢1-3 tbsp Cajun seasoning (Note: if your seasoning is spicy add ½ tbsp)
▢1 tsp salt
▢1 tbsp olive oil
▢½ tbsp butter
▢1 large onion, finely diced
▢2 cloves garlic, minced
▢2 tbsp chopped sun-dried tomatoes
▢1 tbsp tomato paste (tomato purée)
▢1 cup (200g) orzo pasta
▢1 cup (240ml) chicken broth or stock made with a stock cube
▢1 cup (30g) shredded spinach
▢¼ cup (60ml) heavy cream (double cream)
▢3 tbsp grated parmesan cheese, plus extra to serve

Directions

1. I season the chicken strips with Cajun seasoning and salt.
2. In a large skillet, I heat olive oil and sear the chicken until golden and cooked through. I transfer it to a plate and set aside.
3. In the same skillet, I melt the butter and sauté the onion until softened.
4. I stir in the garlic, sun-dried tomatoes, and tomato paste, cooking for a minute until fragrant.
5. I add the orzo and chicken broth, then bring it to a gentle simmer. I cook until the orzo is tender and most of the liquid has absorbed, stirring occasionally.
6. I return the chicken to the skillet and stir in the spinach until wilted.
7. I add the heavy cream and Parmesan, stirring until creamy and well combined.
8. I serve it hot, topped with extra Parmesan.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25 minutes to cook, so I usually have it ready in about 35 minutes.

Variations

Sometimes I swap the chicken for shrimp or sausage for a different twist. If I want it extra spicy, I add cayenne or red pepper flakes. I’ve also made it with kale instead of spinach, and it works beautifully. For a lighter version, I use half-and-half instead of heavy cream.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days in an airtight container. To reheat, I warm it gently on the stove with a splash of broth or cream to loosen the sauce. The microwave works fine for single portions. I don’t recommend freezing this dish since the cream can separate.

FAQs

Can I use a Cajun seasoning blend from the store?

Yes, I often use store-bought Cajun seasoning, but I adjust the amount depending on how spicy it is.

Can I use whole wheat orzo?

Yes, but I allow a little extra cooking time since whole wheat orzo takes longer to soften.

How do I keep the orzo from sticking?

I stir it often while simmering and make sure there’s enough broth so it cooks evenly.

Can I make this dish lighter?

Yes, I swap heavy cream for half-and-half or evaporated milk.

What can I use instead of spinach?

Kale, arugula, or Swiss chard all work nicely.

Can I add more vegetables?

Absolutely, I sometimes add mushrooms, bell peppers, or zucchini for extra flavor.

Can I use leftover chicken?

Yes, I stir in cooked shredded chicken toward the end instead of searing fresh chicken.

What type of pan works best?

I like using a deep skillet or sauté pan so the orzo has room to cook evenly.

Can I make this vegetarian?

Yes, I skip the chicken and use vegetable broth instead of chicken broth, then add more veggies.

Does it reheat well?

Yes, as long as I add a splash of broth or cream, it reheats beautifully without drying out.

Conclusion

This Cajun chicken orzo is creamy, spicy, and comforting, all in one skillet. I love how quickly it comes together and how the flavors build into something bold and satisfying. It’s a weeknight staple that always delivers on flavor.

Print