Name: Cajun Chicken Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 large boneless, skinless chicken breasts, diced; 1 1/2 cups orzo pasta; 2 tablespoons olive oil; 1 tablespoon Cajun seasoning; 1 red bell pepper, diced; 1 small yellow onion, chopped; 3 cloves garlic, minced; 2 cups low-sodium chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 green onions, sliced (for garnish)

Let Me Tell You About This Orzo Dish (It’s a Keeper!)

Okay, so here’s the thing: Cajun Chicken Orzo is my go-to meal for weeknights when everyone is acting like they’re about to faint from hunger—kids, spouse, the cat (okay, maybe not the cat). There was this one Tuesday when I realized I’d once again overestimated my afternoon energy, and all I had in the fridge was a sad little Chicken breast, a carrot, and that half-used bag of orzo leftover from, honestly, I don’t even remember what. I had some Cajun seasoning, though! And that’s kind of the magic, right? Throw it all together, hope for the best. It’s become a little victory dinner over here, especially when I nail the creamy (not goopy) texture. Oh, and don’t worry if the orzo clumps up for a minute—”rustic” is what I call it.

Why You’ll Love This (Or At Least, Why I Do)

I make this when I’ve got leftovers crowding the fridge or, honestly, when I can’t take another night of ordering in. My family goes crazy for it—well, except my one kid who doesn’t trust food that isn’t beige—but the rest of us, we get excited. It’s spicy, it’s got veg snuck in (kids never notice), it’s creamy without needing a ton of fancy stuff. Plus, if you mess it up a bit, the sauce covers for you. (True story: once I totally overcooked the Chicken, but nobody noticed under the Cajun goodness. Saved by the spice!)

Here’s What You’ll Need (and Some Substitutes)

2 Chicken breasts (about 300g); thighs work too, honestly, and are juicier
3 tsp Cajun seasoning—use more or less if your family is chili-shy; I’ll even just mix paprika and cumin when I run out
250g orzo pasta (a.k.a. risoni); I’ve used tiny pasta shells in a pinch and no one rioted
1 bell pepper, chopped (red or yellow are my faves); or toss in some frozen peas if peppers are looking sorry at the shop
1 small onion, diced—my grandmother swore by Spanish onions, but I really just grab what’s in the cupboard
2 cloves garlic, minced (or one if you’re not a mega-fan)
2 cups chicken stock/broth (homemade is lovely but boxed works)
1/2 cup cream or evaporated milk—sometimes I even just use a splash of milk and a spoon of soft cheese!
Olive oil, a couple tablespoons
Salt and pepper, to taste (I always forget until the end, oops)
A handful of chopped fresh parsley, if you’re feeling fancy
Grated parmesan, as much as you like (not strictly necessary, but makes it next-level)

How I Whip This Up (Step by Step, Kinda)

Chop everything before you start or, if you’re like me, realize you forgot the garlic halfway and just go with it.
Heat the olive oil in your biggest skillet or frying pan over medium-high. Toss in the chicken seasoned with half the Cajun. Cook for about 6-8 minutes until it’s mostly cooked through. Snag a bite if you’re unsure (just don’t announce that to the table).
Scoop the chicken out and set it aside. In the same pan, lower the heat, and throw in your onion and pepper. Let them go soft, about 5 minutes. Scrape up any tasty bits stuck—flavor jackpot!
Add in the garlic, give it 30 seconds (don’t let it get crispy unless you want to invite bitterness to dinner), then stir in the dry orzo.
Toast the orzo for a couple minutes till it looks a bit golden (this is where it gets nutty, yum). I stir constantly, but sometimes I answer a text and it’s fine.
Pour in your stock and the rest of the Cajun seasoning. Bring to a simmer, not a furious boil. Stir now and then because orzo has trust issues and will stick if you leave it alone too long.
When most of the liquid is gone (about 8-10 minutes—I check while tidying up, so it’s not an exact science), put the chicken back in, add the cream and a bit of parmesan if you’ve got it.
Let it bubble away for another 2-3 minutes, until the sauce gets thick—but not gloopy. Add salt & pepper, then turn off the heat. Sprinkle with parsley if feeling chef-y.
Give it a good stir; if it seems dry, add a splash more broth. Or, as I say, “trust your gut, it’s dinner not rocket science.” Serve hot!

My Actually Helpful Notes

I always burn the onions a tiny bit. Don’t worry—it just adds “character.”
The first time I made this, the orzo was basically mush. Now I watch it a bit more closely, but even if you forget it’s kinda nice as a pseudo-risotto.
If you double the recipe, keep the liquid in check or you’ll end up with more of a soup situation (which, now that I think of it, isn’t bad either).

If You Want to Switch Things Up (A Few Experiments)

I once tried this with shrimp—worked really well! (But not with tofu—just turns odd and squeaky, in my experience.)
For veggie friends, I sometimes use roasted cauliflower instead of chicken. It soaks up the Cajun beautifully.
Swap cream for coconut milk if you like that extra sweetness (or if you’re dodging dairy, like my cousin in Liverpool).
I’ve seen people stir spinach in at the end—it wilts instantly, nice way to get your greens if you’re sneaky.

Do I Need Special Equipment? (Not Really…)

All you technically need is a big-ish pan or pot that’s not fussy about what it goes on—sometimes I use my old cast iron, other times just my battered nonstick. No fancy stuff. Oh, and if you don’t have a garlic press, just smash the cloves with the side of a knife (feels oddly satisfying).

How to Store It (But Good Luck With Leftovers)

So I’m supposed to say you can store leftovers in the fridge for 2-3 days—but truthfully, it barely makes it to tomorrow morning in my house. If you do have leftovers, a splash of chicken broth perks it right back up in the microwave. Not sure it freezes perfectly because the pasta goes a bit grainy, but I mean, you could try?

This Is How We Serve It (But You Do You)

Honestly, I love this with a big green salad—something crisp with lots of lemon. My husband is all about a thick slice of crusty bread on the side to mop up every last bit. Sometimes I’ll throw extra grilled veg on top just because it makes things look fancy (for absolutely no reason at all; no one’s judging but me). And if you ask my kids, they’ll say “with loads of cheese, please!”

Lessons Learned—My Pro Tips So You Don’t Have to Panic

I once tried to rush the toasting orzo bit—don’t. It tastes boring without that step; let it get a bit golden.
If you salt the pasta water like the sea, it actually does come out tastier.
Actually, if you stir too much, it can go mushy. But if you don’t stir, it sticks. So, um, just do both. Ha!

Got Questions? I’ve Heard a Few…

Can I make this without Cajun seasoning?: Yup; just use paprika, a little cumin, some garlic powder, and maybe a dash of chili or smoked paprika if you have it. Or find a good mix like this homemade one!
Is orzo gluten-free?: Regular orzo isn’t—but there are gluten-free versions out there (Barilla makes one I like). Or, swap in rice or quinoa in a pinch.
Can I prep this in advance?: You can, actually! Just store the chicken separate from the orzo, and combine when reheating with a bit more broth. It’s good, maybe even better, the next day. Bon Appetit has a helpful guide for similar dishes.
The sauce got too thick—help!: No panic needed! Stir in a splash of cream or chicken broth until it’s silky again.
Any dairy-free tips?: Totally—swap in coconut or oat cream, and leave off the cheese. Still delish, just a different vibe.

(Oh, side-quest: if you like Cajun things as much as I do, you might want to try your hand at homemade Cajun pasta sometime. It’s another happy accident dinner!)