Cajun Chicken Orzo
This Cajun Chicken Orzo has become one of those recipes I turn to again and again—especially on weeknights when dinner needs to be hearty, flavorful, and on the table fast. It was born out of one of those “clean out the fridge” kind of nights, and what started as an experiment quickly became a family favorite. The spicy kick of Cajun seasoning paired with creamy, tender orzo and juicy chunks of chicken just works—beautifully. Add in some bell peppers and a sprinkle of fresh herbs, and you’ve got a one-pan meal that tastes like it simmered all day, even though it only took about 30 minutes.
What I love most about this dish is its bold, cozy flavor and how easily it fits into our routine. I’ve made it on a lazy Sunday, doubled it for guests, and even packed the leftovers into lunchboxes the next day (it reheats wonderfully!). The kids, who can be picky when anything “spicy” is mentioned, ask for seconds every time. And my husband? He calls it “the orzo that tastes like a restaurant dinner.”
It’s satisfying, it’s simple, and it uses pantry staples—yet it tastes like something much more special. If you’re looking for a new dinner go-to that hits all the right notes (comforting, zesty, and oh-so-creamy), this Cajun Chicken Orzo is it. There’s just something magical about when spice, creaminess, and pasta collide in one glorious skillet.
Questions I Often Get Asked About This Recipe
Can I make it less spicy for kids?
Absolutely! Just use a little less Cajun seasoning or choose a mild version. You can always add a dash of hot sauce at the table for those who like more heat.
Can I use a different protein?
Yes! Shrimp works beautifully here, or even sliced andouille sausage. You could also make it vegetarian by using chickpeas or mushrooms instead of chicken.
Does this reheat well?
It does! Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of broth or milk when reheating to loosen the sauce.
Can I use a different pasta?
If you don’t have orzo, small pasta shapes like ditalini or pearl couscous work in a pinch, though cooking times may vary slightly.
Can I make this dairy-free?
Yes—just substitute the heavy cream for full-fat coconut milk or a dairy-free cream alternative. It changes the flavor a little, but it’s still delicious!
What You Need to Make Cajun Chicken Orzo
Ingredients:
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon Cajun seasoning (plus more to taste)
1 teaspoon smoked paprika
1 small yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 ½ cups dry orzo pasta
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
½ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper to taste
Chopped fresh parsley or basil, for garnish
Tools Needed:
Large skillet or sauté pan with lid
Wooden spoon or spatula
Measuring cups and spoons
Sharp knife and cutting board
How to Make Cajun Chicken Orzo
Season and cook the chicken. In a large skillet, heat the olive oil over medium-high heat. Toss the chicken pieces with Cajun seasoning and paprika. Add them to the skillet and cook for 5–6 minutes, or until browned and mostly cooked through. Remove chicken and set aside.
Sauté the vegetables. In the same skillet, add a bit more oil if needed, then sauté the onion and bell pepper for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
Toast the orzo. Add the dry orzo to the pan and cook for 1–2 minutes, stirring frequently, to toast the pasta slightly.
Simmer everything together. Stir in the diced tomatoes (with juices) and chicken broth. Bring to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender.
Finish the dish. Return the cooked chicken to the pan, add the cream and Parmesan cheese. Stir everything together and simmer uncovered for 2–3 more minutes, or until the sauce is creamy and the chicken is fully cooked. Season with salt and pepper to taste.
Serve. Garnish with fresh chopped parsley or basil and serve warm.
Tips for Making the Best Cajun Chicken Orzo
Adjust the heat level. Cajun seasoning can vary in spice, so taste as you go and adjust to your preference.
Use rotisserie chicken for shortcuts. If you’re short on time, you can use pre-cooked chicken and add it toward the end.
Make it creamy or brothy. If you prefer a looser sauce, add a splash of broth or cream before serving.
Don’t skip the toasting. Toasting the orzo gives the dish a deeper, nuttier flavor—it’s worth the extra minute!
Fresh herbs make a difference. A sprinkle of fresh parsley or basil brightens up the whole dish.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was SO good! My husband said it tasted like something from a fancy restaurant. Easy enough for a weeknight too!” – Lauren T.
⭐️⭐️⭐️⭐️⭐️ “Delicious and flavorful. I used coconut milk instead of cream to make it dairy-free and it turned out great.” – Jess K.
⭐️⭐️⭐️⭐️ “My picky eater went back for seconds! That never happens. Definitely going into our meal rotation.” – Amanda G.
⭐️⭐️⭐️⭐️ “Nice flavor, but next time I’ll use less Cajun seasoning for my kids. A bit spicy for them.” – Michelle R.
⭐️⭐️⭐️⭐️⭐️ “Everything came together in one skillet—love that! And the leftovers were even better the next day.” – Rachel S.
Printable Recipe
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Cajun Chicken Orzo
This creamy Cajun Chicken Orzo is the ultimate one-pan dinner! Juicy chicken, perfectly cooked orzo, bell peppers, and bold Cajun spices come together in a rich, creamy sauce for a satisfying, flavor-packed meal your whole family will love. Quick enough for a weeknight but impressive enough to serve to guests.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon Cajun seasoning (plus more to taste)
- 1 teaspoon smoked paprika
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 ½ cups dry orzo pasta
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley or basil, for garnish
- Tools Needed:
- Large skillet or sauté pan with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Instructions
- Season and cook the chicken. In a large skillet, heat the olive oil over medium-high heat. Toss the chicken pieces with Cajun seasoning and paprika. Add them to the skillet and cook for 5–6 minutes, or until browned and mostly cooked through. Remove chicken and set aside.
- Sauté the vegetables. In the same skillet, add a bit more oil if needed, then sauté the onion and bell pepper for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
- Toast the orzo. Add the dry orzo to the pan and cook for 1–2 minutes, stirring frequently, to toast the pasta slightly.
- Simmer everything together. Stir in the diced tomatoes (with juices) and chicken broth. Bring to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender.
- Finish the dish. Return the cooked chicken to the pan, add the cream and Parmesan cheese. Stir everything together and simmer uncovered for 2–3 more minutes, or until the sauce is creamy and the chicken is fully cooked. Season with salt and pepper to taste.
- Serve. Garnish with fresh chopped parsley or basil and serve warm.
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