Cajun Chicken Orzo

This one-pot Cajun Chicken Orzo full of creamy orzo and sundried tomatoes in a creamy sauce will be on your table in less than 30 minutes.

Creamy Cajun Chicken Orzo

Start with a rotisserie chicken and quick cooking orzo pasta for a seriously fast dinner that hits all the notes. Protein? Veggies? Pasta? Creamy, tomatoey, and delicious? Check, check, and check.

This recipe is one for the regular rotation for sure. It brings to mind a delicious risotto with a lot less stirring and patience. Make it and see if you agree.

If you're a regular follower on my recipe site, you already know that I often buy rotisserie chicken any time I go to the store. They are reasonably priced and allow for a tasty shortcut to many favorite one-pot meals-- Chicken Peach and Pesto Pizza, Creamy Chicken and Spinach Enchilada Casserole, Chicken Bacon Ranch Baked Potatoes, and Red Lobster Biscuit Chicken Casserole can all get their start from a rotisserie chicken (or not).

This Creamy Cajun Chicken Orzo recipe also utilizes precooked chicken from a rotisserie chicken (or other leftover chicken or turkey), but if you have some fresh chicken, feel free to cook it along with the onions and garlic.

Regardless, this creamy orzo, one-pan meal will be on the table in a split minute.

Ingredients for Cajun Chicken Orzo

• Olive Oil - You can use the oil from the sun-dried tomatoes if you are feeling sassy.
• Yellow onion, chopped
• Fresh Garlic, minced - Look at that giant garlic clove! I grew this garlic and had a few like this that looked like small heads of garlic, but then when I peeled them they were just one giant clove. Nature is fascinating...
• Tony Chachere's Cajun Seasoning - or other cajun seasoning of your choice. Be aware of the salt content
• Black Pepper
• Sun-dried Tomatoes, sliced - I buy these at Trader Joe's when I make that trip. I don't cut them up any more than they are in the jar, so use your judgment on the size of bite you want
• Tomato Paste - These tubes of tomato paste are handy for small amounts like this recipe. If you use the canned tomato paste, make sure you transfer the leftovers to a glass or plastic dish and refrigerate. Use it within 3-5 days.
• Orzo - perfectly small, rice-shaped pasta that cooks super fast and creates a risotto-like dish.
• Rotisserie Chicken, chopped - Use uncooked chicken breast if that's what you have. Just dice it and cook it along with the onions and garlic
• Chicken Broth - I use water and bouillon paste, but you can use canned or homemade
• Baby Spinach - A great way to sneak a veggie in on myself.
• Heavy Whipping Cream - Use the real deal whipping cream here to make the sauce. In a pinch, you could use half and half
• Tuscan Cheese or Parmesan Cheese, shredded - I used a good strong Tuscan cheese this time, but often use parmesan cheese which I didn't have parm this time. Reduce the amount of cheese if using parmesan.
• Green Onions, sliced - for garnish
• Red Chili Flakes and Pepper Sauce, to taste

See the recipe card for quantities.

How to Make Cajun Chicken Orzo

1. In a Dutch oven with a lid that fits, heat the olive oil over medium-high heat. Add onion and garlic and saute until translucent and tender. (IF choosing to use uncooked chicken instead of a rotisserie chicken, cook it here with onions and garlic).
2. Stir in the Cajun seasoning, black pepper, sun-dried tomatoes, and tomato paste. Cook until the tomato paste darkens in color.
3. Stir in the orzo and cook for 2 minutes, stirring constantly.
4. Add chicken broth.
5. Bring to a slow boil and cook for 5 minutes. Stir frequently as the orzo can stick to the bottom of the pan. Add more broth, as needed, if the orzo gets too dry.
6. Remove the pan from the heat, cover with a tight-fitting lid, and allow to rest for 5 more minutes. The orzo should be al dente-slightly tender with a little bite to it.
7. Stir in baby spinach and cook in residual heat until the spinach has wilted slightly.
8. Add the heavy whipping cream, chicken, and cheese. Stir well. Adjust seasoning as desired.
9. Garnish with more parmesan cheese and chopped green onions, if desired.
10. To add additional spiciness, add pepper sauce, dried red chili flakes, or cayenne powder.

Hint: Add more chicken broth or water if the finished dish is too dry.

Substitutions & Variations

• Spicy - Add a teaspoon of red chili flakes or a half teaspoon of cayenne powder along with the Cajun Seasoning for a spicier version.

Storing Cajun Chicken Orzo

Store any leftovers in an airtight covered container in the fridge.

Leftover Cajun Chicken Orzo reheats nicely in the microwave or the stovetop on low. If the mixture seems a little dry, add a splash of water before reheating.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Cajun Chicken Orzo:

HAVE A QUESTION? ❤️

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Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

See more guidelines at USDA.gov.

Cajun Chicken Orzo

This one-pot Cajun Chicken Orzo full of creamy orzo and sundried tomatoes in a creamy sauce will be on your table in less than 30 minutes.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 432 kcal

Ingredients

  

1x2x3x

• 1 Tablespoon Olive Oil
• ½ cup Yellow onion chopped
• 1-2 cloves Fresh Garlic minced
• ½ teaspoon Tony Chachere's Cajun Seasoning to taste
• ½ teaspoon Black Pepper
• 4 Tablespoons Sun-Dried Tomatoes sliced
• 2 Tablespoons Tomato Paste
• 2 cups Orzo Pasta
• 2 cups Rotisserie Chicken chopped
• 2 cups Chicken Broth plus more as needed
• 3 cups Baby Spinach
• ½ cup Heavy Whipping Cream
• 1 cup Tuscan Cheese shredded
• 2 Green Onions sliced - for garnish
• ½ Red Chili Flakes and Pepper Sauce, optional to taste

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Instructions

 

• In a Dutch oven with a lid that fits, heat the olive oil over medium high heat. Add onion and garlic and saute until translucent and tender. (IF choosing to use uncooked chicken instead of a rotissarie chicken, cook it here with onions and garlic).
• Stir in cajun seasoning, black pepper, sun-dried tomatoes, and tomato paste. Cook until the tomato paste darkens in color.
• Stir in the orzo and cook for 2 minutes, stirring constantly.
• Add chicken broth.
• Bring to a slow boil and cook for 5 minutes. Stir frequently as orzo can stick to the bottom of the pan. Add more broth, as needed, if the orzo gets too dry.
• Remove the pan from the heat, cover with a tight fitting lid and allow to rest for 5 more minutes. The orzo should be al dente-slightly tender with a little bite to it.
• Stir in baby spinach and cook in residual heat until the spinach has wilted slightly.
• Add the heavy whipping cream, chicken, and cheese. Stir well. Adjust seasoning as desired.
• Garnish with more parmesan cheese and chopped green onions, if desired.
• To add additional spiciness, add pepper sauce, dried red chili flakes, or cayenne powder.

Nutrition

Calories: 432kcalCarbohydrates: 25gProtein: 32gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 119mgSodium: 753mgPotassium: 394mgFiber: 2gSugar: 4gVitamin A: 2122IUVitamin C: 9mgCalcium: 183mgIron: 1mg

Keyword one pot meal, orzo

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