Description
This flavorful Cajun Chicken Orzo combines tender, spice-seasoned chicken breasts with creamy, cheesy orzo pasta cooked with bell pepper, onion, and garlic for a delicious one-pan meal. The dish features a perfect balance of Cajun spices, creamy heavy cream, and Parmesan cheese, topped with fresh parsley for a fresh finish, making it a comforting yet vibrant dinner option.
Ingredients
Scale
Chicken
- 1 pound chicken breast
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Orzo and Vegetables
- 1 tablespoon olive oil (divided)
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
Creamy Sauce and Garnish
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Season chicken: While the oil heats, season the chicken breasts evenly with Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper to infuse flavor.
- Cook chicken: Place the seasoned chicken breasts in the hot skillet and cook for 5-6 minutes on each side until golden brown and an internal temperature of 165°F is reached.
- Set chicken aside: Remove the cooked chicken from the skillet and set it aside on a plate to rest.
- Add oil for vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil to sauté vegetables.
- Sauté vegetables: Add diced bell pepper, onion, and minced garlic to the skillet and sauté for 3-4 minutes until soft and fragrant.
- Add orzo: Stir in 1 cup of orzo pasta, coating it well with the oil and vegetable mixture.
- Add broth and simmer: Pour in 2 cups of chicken broth, bring the mixture to a simmer over medium heat.
- Cook orzo: Reduce heat to low, cover the skillet, and cook the orzo for 8-10 minutes, stirring occasionally, until the liquid is absorbed and pasta is tender.
- Slice chicken: While the orzo cooks, slice the cooked chicken into thin strips or bite-sized pieces for easy mixing.
- Add cream and butter: Once orzo is cooked, stir in heavy cream and butter to create a rich and creamy sauce.
- Combine chicken: Add the sliced chicken to the skillet and mix well to combine with the creamy orzo.
- Add Parmesan: Stir in grated Parmesan cheese until melted and the sauce is creamy and smooth.
- Finish with parsley: Remove the skillet from the heat and sprinkle chopped fresh parsley over the top for a fresh, vibrant garnish.
- Serve hot: Serve the Cajun Chicken Orzo hot, optionally garnished with extra Parmesan cheese.
Notes
- For a spicier dish, increase the cayenne pepper slightly according to taste.
- If you prefer a lighter creaminess, substitute half-and-half for heavy cream.
- Use low-sodium chicken broth to control salt levels in the dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Fresh parsley adds a nice herbaceous note; feel free to substitute with cilantro or basil if preferred.
