One Pot Cajun Chicken Orzo

By Lucy Parissi

4.81 from 140 votes

, Updated Sep 14, 2026

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Creamy Cajun Chicken Orzo – a one-pot chicken dinner that goes from chopping board to table in 35 minutes, with tender chicken, a silky Parmesan sauce and orzo cooked right in the pan so it soaks up every bit of flavor.

You will also love my Cajun Dirty Orzo and reader favorite Creamy Cajun Shrimp Pasta.

Creamy orzo with chicken and Cajun seasoning… I know, it doesn’t sound all that exciting but this has quietly become one of the most-cooked recipes on this site. If you are looking to expand your chicken breast recipe repertoire, then this is a must make.

The orzo and chicken cook together in one pan, which cuts down on the washing up and means the pasta takes on all the flavor from the chicken and the spices rather than boiling away in a separate pot of water.

Recipe Evolution

While readers clearly love this recipe, I thought it was time for an update to make it even better, based on reader feedback. When I recently tested it again, I completely agreed with your tweaks, so here is what has changed to make this dish even better:

• More liquid for the orzo: The original recipe called for just 1 cup of broth, but many of you – both here on the blog and over on Pinterest – mentioned you had to add extra liquid to get the pasta fully cooked. A reader named Danie put it perfectly: 1 cup of dry orzo really needs double the amount of liquid. You were completely right, so the recipe now calls for a full 2 cups (480ml) of broth.
• Cooking it uncovered: I used to suggest covering the pan, but Danie also pointed out that doing so makes the orzo settle and stick to the bottom. After testing it both ways, I completely agree. Simmering it gently uncovered while stirring frequently gives you so much more control over the texture and keeps it from catching.
• Dialing back the salt: Previously, the recipe added a teaspoon of salt on top of the Cajun seasoning, broth and Parmesan. Since all of those ingredients are already quite salty, several of you found the final dish a bit too heavy on the salt. The extra salt is now completely optional, and I have added a new section below with clear guidance on adjusting the spice and seasoning levels.
• A fresh squeeze of lemon: This is an optional final touch, but hitting the pan with a little fresh lemon juice right at the end beautifully lifts all those rich, savory flavors!

I have been making this delicious recipe for I don’t know how long. It’s a great dish for a crowd! I am currently home in New Orleans for Mardi Gras. We have parade parties nightly and I always serve this and get rave reviews.

Anne, from comments

Here’s What You’ll Need

You may be tempted to throw in more vegetables or handfuls of fresh herbs, but it’s really not necessary – the secret to this dish is its simplicity.

• Chicken breasts, cut into bite-sized pieces (though skinless chicken thighs work well too). Cut them a bit smaller than you think – as Kaitlyn pointed out in her comment, large pieces sit awkwardly against the small orzo, and she is right!
• Cajun seasoning – a blend of paprika, cayenne pepper, garlic powder, black pepper and oregano. This is the ingredient that makes or breaks the dish, and different brands vary enormously. See the spice section below or make your own.
• Orzo – this small pasta shape resembles rice or grains of barley. It’s used a lot in Italian and Greek recipes – I grew up eating it and love it. Orzo is best cooked in broth, similar to risotto, for maximum flavor and creaminess. (See also my Creamy Orzo with Rosemary Browned Butter.)
• Chicken broth (stock) – Use a low-sodium option so you can control the sodium levels – the parmesan and seasoning add plenty of salt.
• Sun-dried tomatoes and tomato paste – these do the heavy lifting on savory depth. If you buy julienne sun-dried tomatoes, chop them smaller so they don’t overwhelm a forkful.
• Heavy cream (double cream) – just ¼ cup. It’s enough to turn the starchy broth into a proper sauce without making the dish heavy.
• The rest – Olive oil, butter, onion, garlic, shredded spinach and Parmesan cheese.
• Lemon, to finish. Optional but recommended.

How Spicy Is Cajun Chicken Orzo?

That depends almost entirely on which Cajun seasoning you own, and it is the single most common question I get about this recipe.

If you’re cooking in the US, start with 1 tablespoon and taste before adding more. US Cajun blends – Slap Ya Mama, Tony Chachere’s and similar – are noticeably hotter and saltier than the Cajun seasoning sold in UK supermarkets.

As Jennifer pointed out in her feedback, she uses Slap Ya Mama Original Blend Cajun Seasoning and finds 1 tbsp is plenty, while Ally used 2 tbsp of a hot blend and described her husband sweating through it!

If you’re in the UK, the standard supermarket blend is mild and 2 tablespoons is a comfortable starting point.

• To dial the heat down: Use less seasoning and add an extra splash of cream.
• To dial it up: Add a pinch of cayenne or chopped jalapeños to the onion.
• If you have already overdone it: A good squeeze of lemon and an extra splash of cream will pull it back. Lemon in particular is far more effective than more dairy alone.

How To Make My Cajun Chicken Orzo Recipe

1. Season and sear the chicken. Combine the chicken with the Cajun seasoning. Heat the butter and oil in a large pan (a Chef’s pan with a lid is ideal) and pan fry the chicken until it starts to color. You want color, not cooked-through – it finishes in the sauce.

2. Build the base. Add the onion, garlic, sun-dried tomatoes and tomato paste and stir to combine. Cook over low heat for five minutes, stirring frequently. Cooking the tomato paste at this stage, rather than adding it with the liquid, deepens the color and the savory flavor.

3. Toast the orzo. Stir the orzo into the pan and cook for a minute or two until it smells nutty and looks glossy with the fat. This is a small step with a real payoff – it helps the grains stay separate rather than turning gluey.
4. Add the broth and scrape. Pour in the chicken broth and scrape the base of the pan as you do. Cajun seasoning is paprika-heavy and leaves a lot of flavor stuck to the bottom – all of that should end up in the sauce, not welded to the pan.

5. Simmer uncovered. Bring to a gentle simmer and cook for about 15–20 minutes, stirring often, until the orzo is almost tender with a little bite. Keep an eye on it – orzo absorbs liquid readily, so add a splash of hot water if the pan gets dry.
6. Wilt the spinach. Stir in the shredded spinach so that it wilts into the orzo.

7. Finish off the heat. Take the pan off the heat before stirring in the cream and Parmesan – cream is less likely to split off the heat. Add a squeeze of lemon, check the seasoning and let it sit covered for 3–5 minutes. The sauce thickens noticeably as it rests. Serve with extra Parmesan and lemon wedges.

Almost all of these come from readers who have tried them and reported back – so your comments are most welcome and always appreciated!

• Protein swaps – Shrimp (prawns) work beautifully – add them raw at the end and cook for a few minutes until pink. Anne uses Gulf shrimp when she makes it in New Orleans. Sliced andouille sausage is excellent, and pork tenderloin works too. For rotisserie or leftover cooked chicken, stir it in at the very end just to warm through.
• Swap the grain – Arborio rice turns this into something closer to a risotto and is naturally gluten free – Jenny makes it this way for her gluten-intolerant husband. Easy-cook long grain rice works, as does jasmine. You may need a little more liquid and a longer cook.
• Cream swaps – Half-and-half, whole milk, evaporated milk or a splash of almond milk all work with a slightly lighter result. Coconut milk works but you will taste the coconut. Greek yogurt works if stirred in off the heat. Danie used 2 tbsp butter with 2 tbsp cream cheese and says it was excellent.
• Double up on vegetables – Diced red or green bell peppers with the onion, mushrooms, corn, peas, or simply a lot more spinach.
• Alfredo style – For a richer, less tomato-forward version, skip the tomato paste and sun-dried tomatoes, double the cream and be generous with the Parmesan.
• No sun-dried tomatoes? A small can of chopped tomatoes or a spoonful of sun-dried tomato pesto both work – readers have tried both successfully.

Storage and Reheating

This dish tastes best as soon as it’s cool enough to eat. Leftovers will keep for 2–3 days in an airtight container in the fridge. To reheat, add a generous splash of water or broth and bring to a simmer in a saucepan over medium heat, stirring.

Frequently Asked Questions

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HAVE YOU MADE MY CAJUN CHICKEN ORZO RECIPE? Please leave a star rating and comment below! Tag me on Instagram @supergolden88 or TikTok @supergoldenbakes when you share it and make my day!

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4.81 from 140 votes

Cajun Chicken Orzo

By Lucy Parissi | Supergolden Bakes

Cajun Chicken Orzo – this one-pot chicken breast recipe is packed with flavor and easy to prepare. Deliciously creamy and comforting and one of my favorite meals for busy weeknights.

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

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Equipment

• Paring Knife
• Caraway 12 inch Pan
• Vegetable chopper
• Garlic Crusher
• Storage Containers

Ingredients

• ▢ 3 large chicken breasts skinless and boneless, cut into small pieces
• ▢ 1-2 tbsp mild Cajun seasoning Start with 1 tbsp if you are using a hot US blend such as Slap Ya Mama or Tony Chachere’s – see the spice guide in the post
• ▢ ½ tsp salt , only if your Cajun seasoning is salt-free – most are not
• ▢ 1 tbsp olive oil
• ▢ ½ tbsp butter
• ▢ 1 large onion , finely diced
• ▢ 2 cloves garlic , minced
• ▢ 2 tbsp sun-dried tomatoes chopped
• ▢ 1 tbsp tomato paste (tomato purée)
• ▢ 1 cup (200g) orzo pasta
• ▢ 2 cups (480ml) low-sodium 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
• ▢ ½ lemon , juiced, plus wedges to serve (optional)

Instructions 

• Combine the chicken with the Cajun seasoning. Heat the butter and oil in a large pan (a Chef’s pan is ideal) and pan fry the chicken over medium-high heat until it starts to color. It does not need to be cooked through.
  3 large chicken breasts, 1-2 tbsp mild Cajun seasoning, ½ tsp salt, 1 tbsp olive oil, ½ tbsp butter
• Add the onion, garlic, sun-dried tomatoes and tomato paste and stir to combine. Cook over low heat for five minutes, stirring frequently.
  1 large onion, 2 cloves garlic, 2 tbsp sun-dried tomatoes, 1 tbsp tomato paste
• Stir in the orzo and cook for 1-2 minutes, until it smells nutty and is coated in the fat.
  1 cup (200g) orzo pasta
• Add the chicken broth, scraping up any browned bits from the base of the pan. Bring to a gentle simmer and cook uncovered for 15-20 minutes, stirring often, until the orzo is almost tender with a little bite. Add a splash of hot water if the pan gets dry before the orzo is cooked.
  2 cups (480ml) low-sodium chicken broth
• Stir in the shredded spinach so that it wilts.
  1 cup (30g) shredded spinach
• Take the pan off the heat. Stir in the cream and Parmesan, then add the lemon juice, if using.
  ¼ cup (60ml) heavy cream, 3 tbsp grated parmesan cheese, ½ lemon
• Check the seasoning, cover and rest for 3-5 minutes – the sauce will thicken as it sits. Serve with extra Parmesan and lemon wedges.

Notes

Leftovers and Storage

• Cooled leftovers will keep for 2–3 days in an airtight container in the fridge. Orzo keeps drinking up liquid as it sits, so leftovers thicken considerably overnight.
• To reheat, add a generous splash of water or broth and bring to a simmer in a saucepan over medium heat, stirring. It will loosen back up. In a microwave, add liquid first, then heat until piping hot, stirring halfway through.
• Freezing: I wouldn’t. Cream-based pasta dishes separate on thawing and the orzo turns mushy. If you want a head start, cook the chicken and chop the vegetables ahead, and keep them in the fridge for a day – the dish itself comes together in well under half an hour from there.
• Doubling it. This recipe scales well and is useful for group gatherings. Double everything except the chicken and the Cajun seasoning – three or four large breasts is plenty for a doubled batch, and seasoning is much easier to add than to take away. Several readers who cook it for a crowd do exactly this.

Make your own Cajun seasoning

Commercial Cajun blends vary hugely in salt and heat, so mixing your own is the most reliable way to control both. Several readers have told me it makes a real difference – Jenny called it a game changer. You can adjust the quantities based on personal preferences of course.

• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1–2 tsp cayenne pepper, adjust, to taste
• 1 tsp freshly ground black pepper
• 1 tsp white pepper

Mix and store in an airtight jar. Note this blend contains no salt, which is deliberate – it means you season the dish yourself rather than fighting a mystery amount of salt in a commercial jar.

Nutrition

Calories: 478kcal | Carbohydrates: 38g | Protein: 44g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 616mg | Potassium: 1020mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1998IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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