Tasty Spicy Cajun Chicken Orzo for Easy Weeknight Dinners

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There’s something about the combination of creamy pasta and bold Cajun spices that’s simply irresistible.

Today, I’m sharing my favourite recipe for Cajun Chicken Orzo, a dish that takes simple ingredients and turns them into something truly spectacular.

This one-pot meal brings together tender chicken, perfectly cooked orzo, and a creamy sauce that packs just the right amount of heat.

Jump to Recipe

This recipe has earned its place in my kitchen for a good reason.

Not only does it deliver restaurant-quality flavour, but it also keeps cleanup to a minimum.

An overhead shot of a rustic cast-iron skillet filled with creamy Cajun chicken orzo. The orzo pasta is perfectly cooked and glistening with a rich, coral-colored sauce that shows hints of cream swirled throughout. Bite-sized pieces of golden-brown seared chicken are generously distributed across the dish, their surfaces visibly seasoned with reddish-brown Cajun spices. Fresh green spinach leaves are just slightly wilted and scattered throughout, providing vibrant color contrast. Diced red bell peppers and small pieces of diced tomatoes add pops of bright red, while bits of sautéed onion provide texture. The surface is garnished with freshly chopped flat-leaf parsley and freshly grated Parmesan cheese, with a light dusting of black pepper visible. Small wisps of steam rise from the dish, suggesting it's fresh off the heat. The skillet is positioned on a distressed wooden surface with a rustic linen napkin partially visible to one side.

Steps:

Start by cutting the chicken into bite-sized pieces. Toss the chicken with half of the Cajun seasoning and let it sit while you prep the vegetables. This will give the chicken time to marinate briefly.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer, making sure not to overcrowd the pan. Sear for 7-8 minutes, until golden brown and cooked through. Once done, remove the chicken and set it aside, leaving the browned bits in the pan.

In the same skillet, add the diced onion and bell pepper. Cook for 4-5 minutes, allowing them to soften and release moisture, loosening the flavorful bits from the pan. When the onion becomes translucent, add the minced garlic and cook for another minute.

Add the orzo pasta to the skillet, stirring it for about 2 minutes to toast it lightly. This will add a nutty flavor to the dish.

Pour in the chicken broth and diced tomatoes, then add the remaining Cajun seasoning. Stir to combine and bring the mixture to a gentle simmer. Cover the skillet and let it cook for 10-12 minutes, stirring occasionally to prevent sticking, until the orzo absorbs the liquid and becomes tender.

Once the orzo is cooked, stir in the heavy cream and Parmesan cheese. Continue stirring until the sauce becomes silky and creamy. Add the cooked chicken back into the skillet along with the fresh spinach. Stir until the spinach wilts and the chicken heats through.

Garnish with fresh parsley and serve hot.

Cajun Chicken Orzo

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • 1 diced onion
  • 1 diced bell pepper
  • 2 cloves garlic minced
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 can diced tomatoes
  • ½ cup heavy cream
  • ¼ cup Parmesan cheese
  • 2 cups fresh spinach
  • Fresh parsley for garnish
  • Salt and pepper to taste

Instructions
 

  • Start by cutting the chicken into bite-sized pieces. Toss the chicken with half of the Cajun seasoning and let it sit while you prep the vegetables. This will give the chicken time to marinate briefly.
  • Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer, making sure not to overcrowd the pan. Sear for 7-8 minutes, until golden brown and cooked through. Once done, remove the chicken and set it aside, leaving the browned bits in the pan.
  • In the same skillet, add the diced onion and bell pepper. Cook for 4-5 minutes, allowing them to soften and release moisture, loosening the flavorful bits from the pan. When the onion becomes translucent, add the minced garlic and cook for another minute.
  • Add the orzo pasta to the skillet, stirring it for about 2 minutes to toast it lightly. This will add a nutty flavor to the dish.
  • Pour in the chicken broth and diced tomatoes, then add the remaining Cajun seasoning. Stir to combine and bring the mixture to a gentle simmer. Cover the skillet and let it cook for 10-12 minutes, stirring occasionally to prevent sticking, until the orzo absorbs the liquid and becomes tender.
  • Once the orzo is cooked, stir in the heavy cream and Parmesan cheese. Continue stirring until the sauce becomes silky and creamy. Add the cooked chicken back into the skillet along with the fresh spinach. Stir until the spinach wilts and the chicken heats through.
  • Garnish with fresh parsley and serve hot.

Serving Suggestions

Serve this straight from the skillet, garnished with fresh parsley and maybe an extra sprinkle of Parmesan. A piece of crusty bread on the side won’t go amiss – you’ll want something to soak up every last drop of that sauce.

Storage Tips

This dish reheats beautifully the next day. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or broth to bring back the silky texture.

The result is a dish that’s simultaneously sophisticated and comforting – perfect for everything from weeknight dinners to casual entertaining. It’s the kind of meal that makes people think you spent hours in the kitchen, when really, it’s just clever cooking.

Now, who’s ready to bring a little Cajun comfort to their kitchen?

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