Ingredients
3 chicken breasts, cut into small strips
1–3 Tbsp Cajun seasoning (adjust to spice level)
1 tsp salt
1 Tbsp olive oil
1/2 Tbsp butter
1 large onion, finely diced
2 garlic cloves, minced
2 Tbsp chopped sun-dried tomatoes
1 Tbsp tomato paste (tomato purée)
1 cup (200 g) orzo pasta
1 cup (240 ml) chicken broth or stock
1 cup (30 g) shredded spinach
1/4 cup (60 ml) heavy cream (double cream)
3 Tbsp grated Parmesan cheese, plus extra for serving
Instructions
- Season chicken strips with Cajun seasoning and salt.
- Heat olive oil in a large skillet and sear chicken until golden and cooked through. Transfer to a plate.
- In the same skillet, melt butter and sauté onion until softened.
- Add garlic, sun-dried tomatoes, and tomato paste. Cook 1 minute until fragrant.
- Stir in orzo and chicken broth. Simmer until orzo is tender and most liquid absorbed, stirring occasionally.
- Return chicken to the skillet. Stir in spinach until wilted.
- Add heavy cream and Parmesan, stirring until creamy and well combined.
- Serve hot, topped with extra Parmesan.
Notes
Swap chicken with shrimp or sausage for variety.
Use kale instead of spinach for a heartier green.
Add cayenne or red pepper flakes for extra spice.
For a lighter version, replace cream with half-and-half.
Best reheated with a splash of broth or cream to loosen sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Cajun
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
