Cajun Chicken Orzo Pasta (Printable Page)

# What You Need:

→ Proteins & Pasta

01 - 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 cups (340 g) orzo pasta

→ Vegetables & Aromatics

03 - 1 medium onion, diced
04 - 1 red bell pepper, chopped
05 - 2 celery stalks, thinly sliced
06 - 3 cloves garlic, minced
07 - 1 can (14.5 oz/410 g) diced tomatoes, drained
08 - ¼ cup (10 g) fresh parsley, chopped
09 - Green onions, sliced, for garnish (optional)
10 - Lemon wedges, for serving (optional)

→ Seasonings & Oils

11 - 2 tbsp Cajun seasoning (store-bought or homemade)
12 - 2 tbsp olive oil
13 - Salt and black pepper, to taste

→ Liquids

14 - 2 cups (480 ml) chicken broth
15 - 1 cup (240 ml) heavy cream

# How to Make It:

01 - Combine 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp cayenne pepper, ½ tsp salt, and ¼ tsp black pepper. Adjust cayenne to taste.
02 - Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Toss chicken pieces with half of the Cajun seasoning. Sauté chicken until golden and cooked through, about 5–7 minutes. Transfer chicken to a plate and set aside.
03 - Add remaining 1 tbsp olive oil to the skillet if needed. Sauté onion, bell pepper, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Add remaining Cajun seasoning and orzo to the skillet. Stir to coat and toast orzo for 1 minute.
05 - Pour in chicken broth, diced tomatoes, and heavy cream. Bring to a simmer, stirring well to combine.
06 - Reduce heat to low, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
07 - Return cooked chicken to the skillet. Stir and cook for 2–3 minutes until heated through. Remove from heat and fold in fresh parsley.
08 - Taste and adjust salt and pepper if needed. Serve hot, garnished with green onions and a squeeze of lemon juice if desired.

# Helpful Tips:

01 - Substitute orzo with small pasta shapes or rice if preferred.
02 - For a lighter option, use half-and-half or coconut milk instead of heavy cream.
03 - Adjust Cajun seasoning to taste for less or more heat.
04 - Pairs well with a crisp green salad and chilled white wine.

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