Cajun Chicken Orzo – Creamy One Pan Dinner

No need for complicated dinners, this Cajun Chicken Orzo recipe is made with tender chicken and everyday ingredients. Best of all, it can be ready in just one pan!

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Cajun flavors were one of my favorite things when I was a kid. I loved when dinner had just enough spice to keep things exciting without being overwhelming. So you can imagine how excited I was when I was looking for a last-minute meal idea and realized I could make something this flavorful with ingredients I already had in my kitchen!

I tweaked the original recipe to suit my taste and it’s now a family favorite!

The first time I made this I didn’t have any rice on hand but I did have orzo pasta so I decided to try that. It was so delicious that I kept it in the recipe – the way the creamy sauce clings to every piece of orzo is what gets me every time. You could easily use regular pasta instead, but trust me, that orzo texture is worth grabbing next time you’re at the store.

As it comes together in one pan, everything blends into a rich, spicy sauce that coats everything perfectly. By the time it finishes, the kitchen smells bold and inviting, and dinner feels sorted without stress.

Why You’ll Love This Recipe

Big flavor payoff: Bold Cajun spice comes through fast without extra work in the kitchen.

One pan magic: Chicken stays juicy while the orzo drinks up broth and seasoning right beside it.

Creamy balance: The sauce feels rich and cozy without turning heavy or flat.

Weeknight friendly: Simple ingredients come together smoothly with minimal cleanup.

Easy to adjust: Heat levels change quickly to match taste, plus leftovers warm up nicely the next day.

Deep savory finish: Those browned pan bits melt into the sauce and add a surprisingly deep flavor.

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Ingredients

For the Chicken and Pasta:

• 3 chicken breasts, cut into small strips
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons chopped sun dried tomatoes
• 1 cup chicken broth and stock prepared with a cube
• 1 cup shredded spinach
• ¼ cup heavy cream and double cream
• 3 tablespoons grated parmesan cheese, plus extra for serving
• 1 tablespoon tomato paste
• 1 cup orzo pasta
• 1 to 3 tablespoons Cajun seasoning
• 1 teaspoon salt
• 1 tablespoon olive oil
• ½ tablespoon butter

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Step by Step Instructions

1. Season and Sear the Chicken

Heat olive oil and butter in a wide pan over medium heat. Sprinkle chicken strips with Cajun seasoning and salt, then add them to the pan in a single layer. Let them cook until golden on the outside while staying juicy inside. Stir gently and remove once cooked through. Set aside to rest.

2. Build the Flavor Base

Add diced onion straight into the same pan. Stir while it softens and turns lightly golden. Add garlic and sun dried tomatoes next, then cook until fragrant. Stir often so nothing sticks. Those browned bits lift right into the base and deepen the sauce.

3. Toast the Orzo

Pour the orzo into the pan and stir constantly for a minute. This step coats the pasta in oil and flavor. It also gives the final dish a richer taste once liquid goes in.

4. Simmer the Pasta

Stir in tomato paste, then pour in chicken broth and stock mixture. Bring everything to a gentle simmer. Stir often as the orzo cooks and absorbs the liquid. This takes about ten minutes and thickens naturally.

5. Make It Creamy

Lower the heat and stir in cream, parmesan, and spinach. The spinach wilts quickly and blends right into the sauce. Add the cooked chicken back to the pan and stir until everything looks glossy and creamy.

6. Final Taste and Rest

Let the pan sit for a couple of minutes off heat. The sauce thickens slightly and coats every piece. Taste and adjust seasoning if needed, then serve warm with extra parmesan.

Tips and Variations

• Better browning tip: Give the chicken time to sear without moving it so deep flavor builds in the pan.
• Richer finish idea: Stir in a small splash of extra cream at the end for a softer, fuller sauce.
• Spice control option: Add Cajun seasoning a little at a time so the heat stays just right.
• Protein swaps: Thin sliced chicken thighs stay juicy, while shrimp cooks fast and feels lighter.
• Storage note: Keep leftovers sealed in the fridge up to three days, then reheat gently with a splash of broth.

Serving Suggestions

Cajun Chicken Orzo serves well straight from the pan with a generous dusting of parmesan. A side of crisp salad balances the creaminess nicely. Garlic bread works great for scooping sauce.

When guests come over, I like serving this family style with extra cheese and cracked pepper on the table. The colors look inviting, and the smell pulls everyone in fast. It feels cozy, bold, and filling without needing anything fancy beside it.

Frequently Asked Questions

Can I make this ahead of time?

Yes. The flavors deepen overnight. Reheat gently with a splash of broth.

Does the sauce thicken more as it sits?

Yes. Orzo continues absorbing liquid, which makes it creamier over time.

Can I freeze it?

Cream sauces change texture after freezing. Fresh works best.

How spicy does it taste?

That depends on the Cajun blend. Start small and build heat slowly.

Can I skip the cream?

Yes. Use extra broth and parmesan for a lighter finish.

Final Thoughts

Cajun Chicken Orzo brings bold comfort into one simple pan without stress. Creamy sauce, tender chicken, and spiced pasta come together in a way that feels cozy and exciting at the same time. It fits busy nights yet tastes like something special.

I always enjoy how this dish fills the kitchen with warmth and confidence. Once you make it, it quickly becomes one of those meals you trust when dinner needs to work every single time.