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A skillet filled with creamy Cajun Chicken Orzo, topped with blackened chicken and fresh parsley.

Cajun Chicken Orzo

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550 kcal

Ingredients
  

  • 500 g chicken breast, cubed
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic , minced
  • 250 g dried orzo pasta
  • 700 ml chicken stock
  • 100 ml heavy cream
  • 50 g grated parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley , chopped for garnish

Instructions
 

  • Toss chicken cubes in 1.5 tablespoons of Cajun seasoning until evenly coated.
  • Heat olive oil in a large skillet over medium-high heat. Sear chicken until browned and cooked through, then remove and set aside.
  • In the same skillet, melt butter and sauté onion and bell pepper for 5 minutes until softened.
  • Add minced garlic and remaining Cajun seasoning; cook for 1 minute until fragrant.
  • Incorporate dried orzo into the skillet and toast for 2 minutes, stirring frequently to prevent sticking.
  • Pour in chicken stock. Bring to a boil, then reduce heat to low and simmer, covered, for 10 to 12 minutes or until orzo is al dente and liquid is mostly absorbed.
  • Stir in heavy cream and parmesan cheese until the sauce thickens and reaches a creamy consistency.
  • Return the cooked chicken to the skillet and toss to combine. Adjust seasoning with salt and pepper.
  • Garnish with fresh parsley before serving.