Cajun Chicken Orzo
, Updated Sep 06, 2025
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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.
You will also love my Cajun Dirty Orzo and reader fave Cajun Shrimp Pasta!
Creamy orzo with chicken and Cajun seasoning… I know, it doesn’t sound all that exciting but this quick one-pot meal is just so incredibly tasty.
If you are looking to expand your chicken breast recipe repertoire then this is a MUST make. And with the orzo and chicken cooking together in one pot it also cuts down on the dishes. A truly winning chicken dinner!
Best of all, it’s so quick and easy to make that it’s hard to beat when you’re racking your brain for something the whole family will enjoy.
Looking for something to bring to that summer barbecue? Or maybe having friends over for dinner and want something to impress everyone? Then this truly winning chicken dish is just the thing!
Cajun Chicken Orzo Ingredients
- Chicken breasts cut into strips or bite sized pieces. Skinless chicken thighs can also be used, if you like.
- Cajun seasoning – this store-bought spice mix is a delicious blend of paprika, cayenne pepper, garlic powder, black pepper and oregano is always in my spice drawer. It adds depth of flavor and a little bit of spice and can be used in so many ways.
- 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. (Check out this Creamy Orzo With Rosemary Browned Butter recipe).
- The rest of the ingredients are olive oil, butter, onion, garlic, sun-dried tomatoes, tomato paste, chicken broth, shredded spinach, cream and Parmesan cheese.
- 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!
How to make Cajun Chicken Orzo
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Combine the chicken, Cajun seasoning and salt. 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.
- Add the onion, garlic, sun-dried tomatoes, tomato paste and stir to combine. Cook over low heat for five minutes, stirring frequently.
- Stir in the orzo, cook for a minute or so then add the chicken broth. Bring to a simmer, cover the pan and cook for about 20 minutes, stirring frequently. Orzo absorbs liquid readily so keep an eye on the pan and add a little extra water, as needed, if the pan gets too dry.
- Uncover the pan and test the orzo – it should be almost tender but with a little bite to it. Stir in the shredded spinach so that it wilts.
- Stir in the cream and add the grated Parmesan. You should have a deliciously indulgent sauce, creating a perfectly creamy dish. Check the seasoning and serve with extra Parmesan cheese.
Leftovers and Storage
This creamy Cajun chicken orzo tastes best as soon as cool enough to devour! Leftovers will keep for a couple of days in an airtight container in the fridge.
To reheat, add a splash of water or broth and bring to a simmer in a saucepan over medium-high heat. Alternatively reheat in a microwave until piping hot, stirring halfway through.
You will also love…
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Cajun Chicken Orzo
Video
Ingredients
- 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
Instructions
- Combine the chicken, Cajun seasoning and salt. 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.3 chicken breasts, 1-3 tbsp Cajun seasoning, 1 tsp salt, 1 tbsp olive oil, ½ tbsp butter
- Add the onion, garlic, sun-dried tomatoes, tomato paste and stir to combine. Cook over low heat for five minutes, stirring frequently.1 large onion, 2 cloves garlic, 2 tbsp chopped sun-dried tomatoes, 1 tbsp tomato paste
- Stir in the orzo, cook for a minute or so then add the chicken broth. Bring to a simmer, cover the pan and cook for about 20 minutes, stirring frequently. Orzo absorbs liquid readily so keep an eye on the pan and add a little extra water, as needed, if the pan gets too dry.1 cup (200g) orzo pasta, 1 cup (240ml) chicken broth
- Uncover the pan and test the orzo – it should be almost tender but with a little bite to it. Stir in the shredded spinach so that it wilts.1 cup (30g) shredded spinach
- Stir in the cream and add the grated Parmesan. You should have a deliciously indulgent sauce, creating a perfectly creamy dish. Check the seasoning and serve with extra Parmesan cheese.¼ cup (60ml) heavy cream, 3 tbsp grated parmesan cheese
Notes
To reheat, add a splash of water or broth and bring to a simmer in a saucepan. Alternatively reheat in a microwave until piping hot, stirring halfway through.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
This turned out soooo good. This will be on my monthly rotation for sure. I added the parm cheese and green onions on the top after plating. My family loved it. Thank you for sharing this recipe.
That’s great to hear Grace, thanks for the lovely comment!
Excellen
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. Incidentally I sometimes use fresh gulf shrimp in place of the chicken. Thank you for a simple and delectable recipe!
Thank you so much Anne, I’m really happy you enjoyed it so much!
Made this last night and it came out incredible! Thanks for sharing the recipe!
Thanks for your comment Kellie!
I’m not sure when you first posted this but I feel like I’ve been making this for about a year and it hits every time! I just printed the updated version and I LOVE how you highlighted the amount of each new ingredient in each step. It’s been the easiest recipe to read because there’s no flipping back and forth. THANK YOU!
Thanks Ciara glad you liked it
This was incredibly delicious. I’d also like to say thank you for including the ingredients and measurements with the instructions so I didn’t have to keep scrolling back and forth while cooking!
No problem Shari, thanks for your comment!
Very good recipe! I was expecting something much spicier from the high amount of recommended Cajun seasoning so I only used 2 tbsp. I think next time I’ll use all 3! The only criticism I’d have is that I ended up using about a cup and a half of broth to ensure the orzo was cooked through rather than just a cup, but the instructions to continually add water or broth through the cook time will get you through regardless.
Delicious! I cut the chicken into like 2″/3″ pieces, pounded, seasoned and cooked the chicken breast , set aside and cooked the rest of the dish as written . I added the chicken to the finished pasta dish. We loved it! Thank you!
Awesome, thanks for your comment Linda!