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.
We really enjoyed the flavour and just the right amount of spice, quick and easy to make, a keeper for sure
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.
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!!
Csn you freeze leftovers?
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
do you think there’d be an easy way to sub rice instead of orzo? I have a picky husband
Yes if you use easy cook long grain rice that should work just fine
This was delicious, everyone loved it
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
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.
Great tip thanks very much
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!
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.
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.
Hi Rachael I will make a note on the recipe x
This may be silly but do
Yoh cook
The orzo before adding it or do you add it dry?
You add it dry