Description
A flavorful and creamy Cajun Chicken Orzo recipe that combines tender chicken strips seasoned with Cajun spices, sun-dried tomatoes, and spinach in a rich Parmesan cream sauce. Perfect for a hearty and indulgent weeknight meal, this one-pan dish is cooked on the stovetop and ready in just 40 minutes.
Ingredients
Chicken and Seasoning
- 3 chicken breasts, cut into small strips
- 1-3 tbsp Cajun seasoning (use ½ tbsp if your seasoning is spicy)
- 1 tsp salt
Cooking Base
- 1 tbsp olive oil
- ½ tbsp butter
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp chopped sun-dried tomatoes
- 1 tbsp tomato paste (tomato purée)
Pasta and Liquids
- 1 cup (200g) orzo pasta
- 1 cup (240ml) chicken broth or stock (made with a stock cube)
- 1 cup (30g) shredded spinach
- ¼ cup (60ml) heavy cream (double cream)
Cheese
- 3 tbsp grated Parmesan cheese, plus extra to serve
Instructions
- Season and Brown Chicken: Combine the chicken strips, Cajun seasoning, and salt thoroughly. Heat butter and olive oil in a large pan or chef’s pan with a lid over medium heat, then add the chicken and pan fry until it begins to brown and color.
- Sauté Aromatics and Tomatoes: Add the finely diced onion, minced garlic, chopped sun-dried tomatoes, and tomato paste to the pan with the chicken. Stir well to combine and cook over low heat for 5 minutes, stirring frequently to prevent sticking.
- Add Orzo and Simmer: Stir in the orzo pasta and cook for about a minute, then pour in the chicken broth. Bring the mixture to a simmer, cover the pan with a lid, and cook for about 20 minutes, stirring regularly. Keep an eye on the liquid level and add a little water if the pan dries out too much since orzo absorbs liquid quickly.
- Wilt Spinach: Remove the lid and check the orzo; it should be nearly tender with a slight bite. Stir in shredded spinach, allowing it to wilt into the dish.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Mix well to create a creamy, indulgent sauce. Taste and adjust seasoning as needed. Serve hot with extra Parmesan cheese on top.
Notes
- If your Cajun seasoning is particularly spicy, reduce the amount to ½ tablespoon to avoid overpowering heat.
- Use a pan with a lid to ensure even cooking and moisture retention when simmering the orzo.
- Keep stirring frequently after adding orzo to prevent it from sticking or burning on the bottom.
- Add a splash of water or broth if the orzo appears dry during cooking to ensure a creamy texture.
- Leftovers can be refrigerated for up to 2 days and reheated on the stovetop with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
