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Cajun Chicken Orzo

A bold and creamy twist on traditional pasta dishes, featuring juicy chicken, orzo pasta, and a medley of Cajun spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 pieces chicken breasts, cut into small strips Use fresh, high-quality chicken breasts for the best taste.
  • 1-3 tbsp Cajun seasoning Adjust to taste. Recommended brands include Tony Chachere's or McCormick Cajun Spice.
  • 1 tsp salt
  • 1 tbsp olive oil
  • 0.5 tbsp butter Room temperature works best.
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp chopped sun-dried tomatoes
  • 1 tbsp tomato paste Or tomato purée.
  • 1 cup orzo pasta Orzo behaves beautifully in creamy dishes.
  • 1 cup chicken broth or stock Made with a cube.
  • 1 cup shredded spinach
  • 0.25 cup heavy cream
  • 3 tbsp grated Parmesan cheese Plus more to serve.

Method
 

Preparation
  1. In a bowl, toss the chicken strips with the Cajun seasoning and salt until thoroughly coated.
  2. Heat olive oil and butter in a large pan over medium heat. Add the seasoned chicken and cook for about 5-6 minutes until browned and cooked through.
  3. Stir in the onion, garlic, sun-dried tomatoes, and tomato paste. Cook over low heat for about 5 minutes until the onion is soft and translucent.
  4. Add the orzo and stir for 1 minute to toast it slightly. Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for about 20 minutes, stirring occasionally, until the orzo is al dente.
  5. Fold in the shredded spinach until wilted, about 2-3 minutes.
  6. Add heavy cream and Parmesan cheese. Mix until combined and creamy, and adjust seasoning if needed.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days, and this dish also freezes well.