Creamy Cajun Chicken Orzo
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This Creamy Cajun Chicken Orzo is easy to make in 30 minutes and incredibly flavorful and satisfying! Tender Cajun seasoned chicken pieces, bell pepper, orzo, spinach and fresh basil come together in a beautifully seasoned lightened-up creamy garlic sauce!
Looking for more weeknight orzo recipes with chicken? Try this Creamy Lemon Chicken Orzo or this Tomato Ricotta Pesto Orzo next.
About This Recipe
Creamy, spicy, and absolutely delicious, this easy Creamy Cajun Chicken Orzo recipe ticks all the boxes and is the ultimate comforting meal!
Juicy seared Cajun seasoned chicken pieces get tossed with orzo, red bell pepper and baby spinach in a decadent tasting garlicky cream sauce that’s made without heavy cream! It’s finished off with a sprinkling of fresh basil to brighten up everything!
This is an easy weeknight meal that’s ready in just 30 minutes and made with simple ingredients that you likely have on hand already. It’s packed with flavor, hearty, satiating and above all, SO tasty that I guarantee even picky eaters will devour it!
Instead of using heavy cream, I made my signature lightened-up Alfredo cream sauce to create a healthier, but nonetheless luxurious sauce to coat everything. This is the same tried and true cream sauce base I’ve used in my popular Cream Sauce Seafood Pasta and Creamy Rosé Pasta with Shrimp. It works beautifully in this creamy orzo dish and is delicious with the addition of Cajun seasoning!
This dish has quickly become one of our favorite dinners in my home and I think you guys are going to love it too! Without further ado, let’s get cooking and make this Creamy Cajun Chicken Orzo for dinner tonight!
Table of contents
Why This Recipe Works
- Quick and easy! All you need is 30 minutes from start to finish, which makes this dish a breeze to make on any given weeknight.
- Perfectly seasoned. Both the chicken and sauce are beautifully seasoned and full of spicy and smoky Cajun flavors. The other seasonings used compliment the richness of the creamy Cajun sauce.
- Customizable. You can customize it with your favorite protein (shrimp or Italian chicken sausage are great options!) and veggies, and also make it vegetarian, vegan or gluten-free.
- Make ahead and freezer-friendly. Leftovers taste delicious and can be reheated during the week for an easy lunch or dinner. It also freezes beautifully and can be made ahead and frozen for future easy meals!
- No heavy cream. The creamy sauce is made with milk, flour and butter which makes it lighter and healthier than a cream sauce made with heavy cream or double cream.
Ingredient Notes and Substitutes
- Chicken: I used diced boneless, skinless chicken breasts and seasoned it with Cajun seasoning (store-bought or homemade Cajun seasoning works), kosher salt, black pepper and ground cayenne.
- Aromatics & Veggies: I used garlic, yellow onion (red or white onion works too), red bell pepper and baby spinach. Substitute baby kale, arugula or collard greens for the baby spinach if desired.
- Orzo: Also known as risoni or puntalette. Commonly used in soups, orzo is a short-cut pasta that resembles the shape of a rice grain. Use gluten-free orzo if needed or whole grain (whole wheat) orzo if preferred.
- Cream Sauce: We’ll use unsalted butter, all-purpose flour and whole milk to make our lighter homemade cream sauce.
- Spices & Seasonings: To season our white sauce, we’ll add Cajun seasoning, kosher salt, freshly ground or cracked black pepper, hot smoked paprika (or use a sweet one), ground cayenne, crushed red pepper flakes, dried oregano and dried thyme. Feel free to use more or less of the ground cayenne and crushed red pepper flakes to make the creamy Cajun pasta sauce as spicy or mild as you like. Substitute lemon zest for dried thyme.
- Parmigiano Reggiano Cheese (or grated Parmesan Cheese): Adds savory, nutty flavors to the creamy Cajun orzo sauce and also helps thicken it. I always recommend using freshly grated cheese from a block/wedge as it’ll melt more easily into the sauce. Store-bought grated or shredded cheese in bags has anti-caking agents which make it difficult to melt evenly in cream sauces. Plus, freshly grated cheese from a block tastes a million times better than pre-shredded cheeses!
- To Serve: Top off your plate with chopped or torn fresh basil, chopped fresh parsley or scallions (spring onion/green onion), and more grated cheese if you like!
Full ingredient list and amounts are in the recipe card below.
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How to Make Creamy Cajun Chicken Orzo
Below is a visual step-by-step overview on how to make this recipe. The full recipe with detailed instructions can be found in the printable recipe card below.
- Cook the orzo. Cook the orzo pasta 2 minutes shy of the time specified for al-dente pasta in a large pot of boiling salted water according to package instructions. (Or use the same deep large skillet you’ll use to make the rest of the pasta dish to make this a one pan meal). Reserve some pasta cooking water, then drain and set aside.
- Cook the chicken. Heat olive oil in a large deep edged skillet or sauté pan over medium-high heat. Add the seasoned chicken pieces and sear on both sides until just cooked. Transfer to a clean bowl and set aside.
Tip: Run cold water over the pasta to prevent it from sticking and cooking further.
11. Serve! Divide evenly onto plates or in bowls and garnish with fresh basil and more grated cheese if desired. Serve immediately and enjoy!
Serving Suggestions
This Cajun chicken orzo is well-balanced with carbs, protein and veggies and a satisfying main dish if served on its own. However, if you’d like serve it with a something, a light salad and garlic bread would taste delicious on the side!
Storing and Reheating Leftovers
Store any leftovers in an airtight sealed container in the fridge for 3-4 days. Reheat in the microwave for 1-2 minutes, stirring halfway through, until hot throughout. I recommend garnishing with basil after reheating. When added as a garnish/topping, fresh basil tends to blacken and become bitter if reheated in the microwave for too long.
Cook’s Tips
- Adjust spice level to taste. Use a mild flavored Cajun seasoning blend, less ground cayenne and crushed red pepper flakes, and a sweet smoked paprika to make the dish milder. If you prefer a spicy orzo dish, sauté some chopped fresh red chilies like Thai Bird’s Eye chilies or a finely diced deseeded jalapeño pepper with the garlic to kick things up a notch.
- Season to taste. Some store-bought Cajun seasoning blends come with salt added already and can be quite salty. You may need to use less or more salt depending on how salty yours is. If unsure, skip seasoning the cream sauce with salt and pepper until after you taste the dish at the end. You can always add more salt but can’t remove it!
- Run cold water over the cooked and drained orzo. This will prevent it from sticking and cooking further. Alternatively, if you have two hobs on your stove, you can opt to start cooking the orzo when you start cooking the chicken if you prefer. It should be al-dente by the time you’re ready to add it to the sauce. Reserve some pasta water, drain, then add the cooked orzo to the sauce immediately along with the cooked chicken.
- Adjust sauce consistency as needed. If the sauce thickens too much after you add the pasta and chicken, add another tablespoon or two of reserved pasta water and mix until it coats the pasta evenly and the sauce is of your desired consistency.
- Add lemon juice. For a refreshing hint of tang, add a squeeze of lemon juice at the end to brighten up the rich and creamy sauce.
Variations
- Use a different pasta. Any type of regular pasta such as penne, farfalle, cavatappi, fusilli, etc. will work. You can also use a noodle type pasta such as linguini or fettuccine.
- Use tortellini. Cheese tortellini or ravioli would be delicious!
- Change the protein. Cajun shrimp (prawns), seared salmon fillets, sautéed sliced Italian sausage, cooked shredded rotisserie chicken, store-bought or homemade baked spicy chicken meatballs, chorizo or a combination of proteins would all taste delicious!
- Add more/different veggies. Shallots, baby kale or lacinato kale, arugula, spinach, zucchini, asparagus, broccoli, cherry tomatoes, green peas, any kind of mushrooms, green bell pepper, etc.
- Make it vegetarian. Any plant-based meat substitute can be used. Alternatively, use drained and rinsed canned chickpeas. Add the seasonings you would have used for the chicken to the cream sauce.
- Make it dairy-free. Same as for making it vegetarian but also use a vegan unsalted butter, vegan parmesan cheese and a plant-based milk. Oat milk, cashew milk, almond milk, or canned full fat coconut milk for a slightly sweeter flavor are some good options.
- Make it gluten-free. Use a gluten-free orzo or other pasta shape of your choice and gluten-free all-purpose flour such as a 1-to-1 gluten-free baking flour.
- Add sun-dried tomatoes. To add some sweet and tangy flavors to this Cajun chicken and orzo pasta, add drained and chopped sun-dried tomatoes or rehydrated dried sun-dried tomatoes. Alternatively, add a 1-2 tablespoons of sundried tomato pesto to the creamy sauce. Check out my Sundried Tomato Pesto Pasta with Cajun Chicken if going this route!
- Add double concentrated tomato paste. For a rich and bold tomato flavor that’ll enhance the flavors of the creamy Cajun sauce, sauté a tablespoon or two of double concentrated tomato paste with the flour before pouring in the milk.
- Use a different cheese. Pecorino Romano cheese would taste great! If you prefer, you can use cream cheese and reserved pasta water to make a creamy sauce instead of using all-purpose flour and milk.
FAQs
Ditalini pasta, stellate pasta, alphabet pasta, small elbow macaroni or small broken up pieces of spaghetti or linguini are great substitutes for orzo.
You can make this a one pot meal and cook the orzo in the sauce if you prefer. After whisking in the flour, stir in the uncooked orzo until lightly toasted and browned to infuse it with nutty flavors. Add 2 to 2-½ cups of low sodium chicken broth. Bring to a boil, then lower the heat and simmer for 8-10 minutes, stirring occasionally, until the orzo is al-dente. You may need to add an extra splash of water if the pasta is not yet fully cooked and looks too dry. Once the orzo is tender, stir in the milk and seasonings.
Omit the flour. Instead, add the uncooked orzo and stir to combine and toast until light golden brown. Pour in 2 to 2-½ cups of low sodium chicken broth chicken into the pan. Bring to a low boil and simmer for 8-10 minutes, stirring occasionally to prevent sticking, until al-dente. Stir in ½ to ¾ cup of heavy cream or half-and-half and the seasonings for the sauce. Proceed with the remaining steps as indicated.
This creamy chicken orzo dish freezes beautifully and is a great make ahead meal. After cooking, cool quickly and transfer to freezer-friendly airtight sealed containers. Hold off on adding the fresh basil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave on high for 2-3 minutes, stirring once in between, until hot throughout. Garnish with chopped or torn basil then enjoy!
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More Healthy Orzo Recipes with Chicken Breast
Creamy Cajun Chicken Orzo
This Creamy Cajun Chicken Orzo features juicy Cajun chicken, colorful veggies, orzo and fresh basil in a spicy and garlicky lightened-up creamy Cajun sauce! Ready in just 30 minutes and perfect for any night of the week!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Sauté
- Cuisine: American
Ingredients
Cajun Chicken:
- 16.9 ounces / 480 grams boneless, skinless Chicken Breast (or chicken thighs) – cut into bite-sized pieces
- 1 TBSP Cajun Seasoning (store-bought or homemade – note 1)
- 1 TSP Kosher Salt (use a little less than half the amount specified if using iodized table salt – note 2)
- ½ TSP freshly cracked Black Pepper
- 1 TSP ground Cayenne, to taste
- ½ TBSP Olive Oil, for cooking
Creamy Chicken Orzo:
- ½ medium / 100 grams Yellow Onion – finely chopped
- 1 medium / 200 grams Red Bell Pepper – thinly sliced
- 6 cloves / 30 grams Garlic – minced
- 10.6 ounces / 300 grams Orzo Pasta (use gluten-free orzo if needed or whole wheat orzo if preferred)
- 1 TBSP Olive Oil
- 1 TBSP Unsalted Butter
- 2 TBSP / 18 grams All-Purpose Flour
- 2 cups / 480ml Whole Milk
- 2 TSP Cajun Seasoning
- 1.5 TSP Kosher Salt, to taste
- ½ TSP freshly cracked Black Pepper, to taste
- 1 TSP Smoked Paprika (I used a hot one, use sweet smoked paprika if preferred)
- ½ – 1 TSP ground Cayenne, to taste
- ½ – 1 TSP Crushed Red Pepper Flakes, to taste
- ½ TSP Dried Oregano
- ½ TSP Dried Thyme
- ¾ cup / 50 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan Cheese)
- 2 cups / 66 grams Baby Spinach
- To Serve: Chopped fresh Basil or Parsley, more grated Parmigiano Reggiano Cheese (optional)
Instructions
Prep:
- Season the chicken: Cut the chicken into bite-sized pieces and add to a medium bowl. Season with Cajun seasoning, kosher salt, black pepper and ground cayenne. Mix to coat, set aside.
- Prepare the rest of the ingredients: Chop the yellow onion, slice the red bell pepper, mince the garlic and slice the basil. Measure out the milk in a measuring cup and grate the Parmigiano Reggiano cheese using a box grater.
Creamy Cajun Chicken Orzo:
- Cook the orzo: Cook the orzo pasta pasta 2 minutes shy of the time specified on the package for al-dente pasta in a large pot of boiling salted water according to package instructions. (Or use the same deep large skillet you’ll use to make the pasta dish). Reserve ½ cup of pasta cooking water, then drain into a fine mesh strainer and set aside. (Tip: Run cold water over the pasta to prevent it from sticking and cooking further.)
- Cook the chicken: Heat ½ tablespoon of olive oil in a large deep edged skillet or sauté pan over medium-high heat. Add the seasoned chicken pieces and spread them out in the pan. Allow to sear for 1 minute, then flip the pieces and sear the other side for another minute or so. Sauté until just cooked. Transfer to a clean bowl and set aside.
- Sauté the aromatics: Heat 1 tablespoon each of olive oil and unsalted butter in the same pan over medium-high heat. Add the yellow onion and red bell pepper and sauté for a minute until slightly softened. Add the garlic and sauté for another minute until fragrant.
- Make the cream sauce: Add the all-purpose flour and whisk to combine for a minute to get rid of the floury taste. Reduce the heat to low and gradually pour in the milk while continuing to whisk.
- Stir in the seasonings: Stir in the Cajun seasoning, smoked paprika, ground cayenne, crushed red pepper flakes, dried oregano, dried thyme, kosher salt and black pepper.
- Add the cheese: Stir in the freshly grated Parmigiano Reggiano cheese until melted and the sauce starts to thicken.
- Mix in the baby spinach: Add the baby spinach and mix for 1-2 minutes until it wilts.
- Add the pasta and chicken: Add the cooked orzo, 2 tablespoons of reserved pasta water and Cajun chicken back into the pan. Mix until combined well and everything is evenly coated in the sauce. If the sauce thickens too much, add another tablespoon or two of reserved pasta water and mix until it coats the pasta evenly. Switch off the heat.
- Serve: Divide evenly onto plates and garnish with fresh basil and more grated cheese if desired. Serve immediately.
Equipment
Analon 5-Quart Deep Large Sauté Pan
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Bob’s Red Mill Unbleached White All-Purpose Flour
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La Chinata Smoked Paprika (Hot)
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- Cajun Seasoning. Some store-bought Cajun seasoning blends come with salt added already and can be quite salty. You may need to use less or more salt depending on how salty yours is. If unsure, skip seasoning the cream sauce with salt and pepper until after you taste the dish at the end. You can always add more salt but can’t remove it!
- Kosher Salt. I used a coarse kosher salt from Redmond Real Salt which is less salty than iodized table salt and sea salt. If using either table salt or sea salt, use a little less than the amount specified.
- Storing and reheating leftovers. Store any leftovers in an airtight sealed container in the fridge for 3-4 days. Reheat in the microwave for 1-2 minutes, stirring halfway through, until hot throughout. I recommend garnishing with basil after reheating. When added as a garnish/topping, fresh basil tends to blacken and become bitter if reheated in the microwave for too long.
- To Freeze. This creamy chicken orzo dish freezes beautifully and is a great make ahead meal. After cooking, cool quickly and transfer to freezer-friendly airtight sealed containers. Hold off on adding the fresh basil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave on high for 2-3 minutes, stirring once in between, until hot throughout. Garnish with chopped or torn basil then enjoy!
- See the ‘Variations’ and ‘FAQs’ sections in the post above if you would like to customize this Creamy Cajun Chicken Orzo Pasta dish or tailor it for other dietary needs.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 682
- Sugar: 11.9g
- Sodium: 1364.8mg
- Fat: 21.6g
- Saturated Fat: 9g
- Unsaturated Fat: 12.3g
- Trans Fat: 0.3g
- Carbohydrates: 71.7g
- Fiber: 5.4g
- Protein: 48.1g
- Cholesterol: 112.3mg
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