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 midweek meals.
You will also love my Cajun Dirty Orzo and reader fave Cajun Shrimp Pasta!
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Creamy orzo with chicken and Cajun seasoning… I know, it doesn’t sound all that exciting but this quick one-pot meal is 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 washing up. A truly winning chicken dinner!
Here’s What You Will Need
Chicken breasts cut into strips or bite sized pieces. Skinless chicken thighs can also be used, if you like.
Cajun seasoning – this delicious blend of paprika, cayenne, garlic powder, 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.
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 creamy dish. Check the seasoning and serve with extra Parmesan cheese.
Storing Leftovers
This creamy Cajun chicken orzo tastes best as soon as cool enough to devour! Leftovers will keep for a couple of days in the fridge.
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.
You will also love…
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Cajun Chicken Orzo
Equipment & Tools
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 onion , finely diced
- 2 garlic cloves , 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
- 1/4 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.
- 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 creamy dish. Check the seasoning and serve with extra Parmesan cheese.
Video
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.
Samantha says
This was absolutely delicious! I used less Cajun seasoning because mine was on the spicy side. I also had to add about half a cup more water as orzo was cooking.
I would definitely make again!!
Suzanne Waltrip says
Very yummy I switched out the sun dried tomatoes and used a can of diced tomatoes reason is I don’t like the sun dried ones. I used a Cajun seasoning mix I think next time I will try the separate seasonings I think the Cajun mix was very salty I didn’t add any salt thank goodness. Definitely a keeper.. Thanks for sharing
Jenny says
My family is raving about this as we speak. Wanted something relatively easy and quick and this looked like it would fit the bill. From prep to plate it maybe took 40 minutes. Delicious. I did not have tomato paste for some reason so I subbed a small can of tomato sauce. I am sure paste would have made it even better! They have already said to put in regular rotation. I am going to keep some prepped chicken in the freezer so it will be even quicker. Yum!
Thanks for sharing!
Jenny says
This has easily become one of our favorite meal prep rotations. I actually use arborio rice instead of orzo because my husband is gluten intolerant and it comes together the same but in a risotto style which makes it extra creamy and yummy. I also add mushrooms and triple the spinach for some extra veg. *chefs kiss* Also, make your own cajun seasoning, it’s WAY better when you make it from scratch 🙂
Rosanne says
I made this and I LOVE it!! I sent the recipe to everyone I know! Thank you 🙂
Nicholas Gordon says
3 tablespoons of cajun seasoning? Is that correct? Sounds like a lot…
Lucy Parissi says
Hi Nicholas – the Cajun seasoning mix in the UK is not particularly spicy. Add less if yours is on the spicy side.
Nicholas Gordon says
Thanks. Sounds delicious. Got all the ingredients in and going to make tonight 👍👍👍
Laura says
Is using rotisserie chicken, would you advise just adding at the end?
Lucy Parissi says
yes just to warm it through
Tiffany E says
I’ve made this many times for my family but don’t think I’ve left a comment yet. We love it! After making it for the first time I realized I need to always make a bigger batch because everyone wants to go back for seconds. I can usually double everything but the chicken – I use 3-4 big breasts and it’s still enough. I usually do 2 tbsp of cajun seasoning because we like some kick and skip the salt. Thanks for a great recipe!!
Lucy Parissi says
A big batch sounds awesome! Thanks for the comment Tiffany 🫶
Anita says
Delicious. And so easy to make
Lorraine says
We really enjoyed the flavour and just the right amount of spice, quick and easy to make, a keeper for sure
Kaitlyn G says
Loved the taste of this recipe. Made it to the recipe 100% but I found the pieces of chicken were just too big with orzo. I will try again but shred the chicken first before tossing it together.
Jenny says
I have been screaming from the rooftops about this recipe. It has EASILY become a house favorite and is added into the rotation for meal preps. I’m legit sad it;s all gone. I used arborio instead of orzo because I couldn’t find orzo in my grocery store and I regret nothing. I also added mushrooms for extra veggies and pinto beans for extra protein. I did make my own cajun seasoning and that was also a game changer. 100/10 recommend making this!!
Marcia says
Csn you freeze leftovers?
Lucy Parissi says
Hi Marcia, in my opinion pasta doesn’t freeze well. You can freeze a portion and have a try – the orzo may become too mushy however
Faith says
do you think there’d be an easy way to sub rice instead of orzo? I have a picky husband
Lucy Parissi says
Yes if you use easy cook long grain rice that should work just fine
Joe says
This was delicious, everyone loved it
Jennifer Howland says
This SO yummy!!!! Even my youngest daughter who doesn’t care for spicy things much really likes it 🙂 The “Slap Ya Mama” cajun seasoning that I use is on the spicier side, so I only used 1 Tblsp. of it, and it is also quite salty, so I just sprinkled on a little bit of salt, maybe an 1/8 of a teaspoon. I also used 1/3 cup of cream insted of 1/4 cup. I can’t wait to make this again, and I am going to go check out your other recipes now! This was also my very first time to have orzo, and we all really like it…such a fun little noodle! Thank you for sharing this recipe <3
Sabine Ryder says
Excellent taste and spice level for us but super salty.
will leave out the teaspoon of salt since there is so much more from the Cajun spice, the chicken stock and the cheese.
Brad says
Great tip thanks very much
Allison says
This is so delicious! I love how it uses ingredients that are typically in our kitchen, but I’ve even used regular milk or almond milk if I don’t have cream. Have also used pork tenderloin or any leftover protein diced small, and it’s wonderful every time!
Harold Smith says
My family and I can’t believe how easy and delicious this recipe is.I’m thinking about the next time I make this is to add grilled shrimp on the side.
Rachael says
For our family, the 2tbsp of Cajun seasoning was so spicy. And half of us are Indian and used to high spice! Maybe it’s just the Cajun seasoning I was using was higher in chili powder than the author’s. Next time I’ll use one tbsp and supplement with more garlic and oregano and cumin.
Lucy Parissi says
Hi Rachael I will make a note on the recipe x
Dana says
This may be silly but do
Yoh cook
The orzo before adding it or do you add it dry?
Lucy Parissi says
You add it dry