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…
HAVE YOU MADE MY CAJUN CHICKEN ORZO RECIPE? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
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.
Theresa says
Excellent! The entire family loved it.
April says
I made this with homemade fajita seasoning and sundried tomato pesto and it was absolutely delicious! There was nothing leftover for lunch tomorrow 🥺
Elizabeth says
This is amazing I’ve made this a couple times now. I am interested in what the serving size is ? since I am starting to count calories.
Lucy Parissi says
The nutrition breakdown is if you divide finished dish into four servings. Check out my slimming recipes for lightened versions of popular recipes ❤️
Hillary says
Super easy to make and good flavor!
Linda says
Dineer on the table in 45 min – found your recipe. Now had to use what I had in the house. This recipe is a great recipe for a jumping off point. Did’t have sun dried tomatoes but did have sun dried tomato pesto. So instead of cajun, used garlic parm seasoning on chicken, sun dried tomato pesto and the rest the same. Oh yum!
Ally says
A little spicy for my kids but super easy and delicious family dinner. I’ll try it with 1tbsp Cajun Seasoning though.
Ally says
Is it 2 tablespoons of cajun seasoning? It was insanely spicy! Had to add lemon juice, oil, and quite a bit more cream to try to bring down the spice level to make it edible. Even then my tobasco loving husband was sweating. Maybe my cajun seasoning mix was just really spicy?
Lucy Parissi says
It must have been – generally it’s pretty mild tasting with a bit of heat
Samantha says
Made this tonight with a homemade Cajun seasoning and it was delicious! My husband has already said we should put this into the normal rotation.
Sasha says
Yum! Added some sliced andouille sausage as well. Family loved it. Will be in the regular rotation.
Kami says
Does anyone know if this freezes well?
Lucy Parissi says
Generally pasta dishes with cream do not
Elizabeth Porter says
Sooo good. Couldn’t stop eating it after I made it, and I’ve been craving it ever since! Shared with multiple friends so they can also enjoy an easy and delicious dinner— the best kind!!
julie says
absolutely delicious! easy. I had extra peas, corn and fresh mushrooms that I added. otherwise followed exactly !!!
did add a few extra splashes of water!!
Brandi B. says
I’ve made this recipe multiple times and it is amazing! When I made it today I didn’t have any tomato paste so I used a few tablespoons of marinara and a spoonful of flour to thicken and I didn’t have any spinach so I substituted for fresh parsley and it was fill amazing!
Mary says
I had all of the ingredients and made this after a tiring day at work! Super easy to put together, followed exactly and it is excellent! Def a keeper!
Carol says
Can a substitute be used for Parmesan?
Lucy Parissi says
Hi Carol, any hard Italian cheese can be used such as Grana Padano, Pecorino etc. You can leave it out also, if preferred
Monica E. says
Love it! Easy to make…
It just needed around a cup more of water and that was it…
I usually use my own chicken broth which make this more yummy!
Maggie says
My son loved this so much, he tried to pack up the leftovers before his dad could take seconds, will be making often. Thank you for sharing.
Lucy Parissi says
Now that made my day! ❤️
Amy says
This recipe sounds delicious!
What are your thoughts on making this with shrimp instead of chicken?
Lucy Parissi says
Yes that would work great. The shrimp only need to cook for a few minutes (from raw) until they turn pink so you can add them at the end. Take a look at this recipe also https://www.supergoldenbakes.com/shrimp-orzo/
Barb says
Made this tonight. Very easy to make and so delicious. Definitely will make again.
Brandi says
Wow! This recipe was AMAZING, I am going to make it again very soon.
Lucy Parissi says
So glad you like it!
Helen says
Wow wow!!! I cooked this tonight it was restaurant quality!!!! The only thing I did was I kept adding more water while it was cooking as it does dry out really quickly. I always use freshly grated Parmesan which makes a real difference!!! Super easy and just so tasty!!!
Lucy Parissi says
Glad you liked it and thanks for taking the time to comment ❤️