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Cajun Chicken Orzo

Creamy, tangy Cajun chicken tossed with tender orzo for a quick weeknight dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes
  • 1/2 tablespoon Cajun seasoning see note
  • 1 cup uncooked orzo pasta
  • 2 cups low-sodium chicken broth
  • 1 teaspoon lemon juice
  • 1 cup heavy cream or whipping cream
  • 2 cups cooked shredded or rotisserie chicken
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  • Heat the olive oil and butter in a large pot or deep skillet over medium-high heat until the butter melts.
  • Add the chopped onion and sauté 3–4 minutes until softened and translucent.
  • Stir in the minced garlic and sun-dried tomatoes and cook 1–2 minutes until fragrant.
  • Add the Cajun seasoning and uncooked orzo, stirring to coat the pasta and toast it lightly for 2–3 minutes.
  • Pour in the chicken broth, lemon juice, and heavy cream; bring to a gentle simmer.
  • Reduce the heat as needed so the mixture gently bubbles, then cook uncovered about 10 minutes, stirring frequently, until the orzo is tender and most liquid is absorbed.
  • Stir in the shredded chicken and grated Parmesan until heated through and the cheese is melted.
  • Remove the pot from the heat, cover, and let rest 3–5 minutes to thicken before serving.

Equipment

  • Large pot or deep skillet
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Knife and cutting board
  • grater (for Parmesan)

Notes

  • Many Cajun seasonings are salty; taste before adding extra salt.
  • Use low-sodium chicken broth if sensitive to salt.
  • If orzo is absorbing liquid too quickly, reduce heat or add a splash more broth or cream.
  • If there's too much liquid, cover the pot longer to let orzo absorb it.