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Close-up shot of flavorful Cajun Chicken Orzo, showcasing the creamy sauce and colorful vegetables.

Easy Cajun Chicken Orzo

This creamy and flavorful Cajun Chicken Orzo recipe features tender chicken and perfectly cooked orzo pasta infused with Cajun spices. It's a one-pot meal that's easy to make and satisfying, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp Cajun seasoning adjust to taste
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup orzo pasta
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley, for garnish
  • Salt to taste
  • Pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Mixing bowl
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Spatula or spoon

Method
 

  1. Season the Chicken: In a bowl, toss the chicken pieces with the Cajun seasoning, salt, and pepper. Ensure the chicken is evenly coated.
  2. Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear on all sides until browned. Remove the chicken from the skillet and set aside.
  3. Sauté the Vegetables: Add the butter to the skillet. Once melted, add the onion and cook until softened, about 5 minutes. Add the garlic, red bell pepper, and green bell pepper and cook for another 3-5 minutes, until slightly tender.
  4. Toast the Orzo: Add the orzo to the skillet and toast for 1-2 minutes, stirring constantly, until lightly golden.
  5. Simmer: Pour in the chicken broth and bring to a simmer. Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked al dente and the chicken is cooked through. Stir occasionally to prevent sticking.
  6. Create the Creamy Sauce: Stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes, until the sauce has thickened slightly. Be careful not to boil the sauce after adding the cream, as it can curdle.
  7. Season and Serve: Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

Notes

For a spicier dish, add a pinch of cayenne pepper to the Cajun seasoning. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute half-and-half for heavy cream, but the sauce will be less rich. Do not boil after adding cream or it may curdle.