Description
This Cajun Chicken Orzo recipe offers a flavorful and comforting one-pan meal packed with tender chicken strips seasoned with Cajun spices, sautéed onions, garlic, sun-dried tomatoes, and creamy spinach-infused orzo pasta. Perfect for a quick weeknight dinner, it balances spicy, savory, and creamy flavors with the easy convenience of a single skillet.
Ingredients
Scale
Protein & Seasoning
- 3 chicken breasts, cut into small strips
- 1-3 tbsp Cajun seasoning
- 1 tsp salt
Cooking Fats
- 1 tbsp olive oil
- ½ tbsp butter
Vegetables & Flavorings
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp chopped sun-dried tomatoes
- 1 tbsp tomato paste
- 1 cup shredded spinach
Pasta & Liquids
- 1 cup orzo pasta
- 1 cup chicken broth
- ¼ cup heavy cream
Cheese
- 3 tbsp grated Parmesan cheese, plus extra to serve
Instructions
- Season the Chicken: Begin by seasoning the chicken strips evenly with the Cajun seasoning and salt, ensuring a flavorful base layer.
- Brown the Chicken: Heat olive oil and butter in a chef’s pan over medium heat. Add the chicken strips and cook them until they become nicely browned on all sides to develop deep flavor.
- Sauté Aromatics: Stir in the diced onion, minced garlic, chopped sun-dried tomatoes, and tomato paste. Sauté this mixture for about five minutes until the onions soften and the flavors meld.
- Cook the Orzo: Add the orzo pasta to the pan and pour in the chicken broth. Bring everything to a simmer, cover the pan, and let cook for approximately 20 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Add Spinach: When the orzo is nearly tender, stir in the shredded spinach and cook until it wilts, mixing it thoroughly with the pasta and chicken.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until the mixture is creamy and well combined. Taste and adjust the seasoning if necessary before serving. Serve topped with extra Parmesan cheese if desired.
Notes
- You can adjust the amount of Cajun seasoning from 1 to 3 tablespoons depending on your preferred spice level.
- Use fresh spinach if available for better texture and flavor.
- For a lighter option, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Make sure to stir the orzo occasionally to avoid sticking or burning on the pan’s bottom.
- This dish reheats well and makes great leftovers for up to 2 days stored in the refrigerator.
