Description

This dish features tender, pan-seared chicken pieces nestled in a rich, creamy orzo pasta. The orzo is cooked to a perfect al dente texture in a savory sauce, infused with aromatic Cajun spices that offer a warm, balanced flavor. Fresh herbs and a hint of red pepper flakes provide a vibrant finish to this comforting meal.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 tablespoon Cajun seasoning, plus more to taste
Salt and freshly ground black pepper to taste
1 cup orzo pasta
1 small yellow onion, finely diced
3 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese (optional)
2 tablespoons fresh parsley, chopped, for garnish
1/2 teaspoon red pepper flakes, for garnish (optional)

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Instructions

Pat chicken dry and season with 1 tablespoon Cajun seasoning, salt, and pepper.
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add diced onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in the orzo pasta, coating it with the aromatics. Pour in the chicken broth and bring to a simmer. Cook, stirring occasionally, for 8-10 minutes, or until the orzo is nearly cooked and most of the liquid has been absorbed.
Stir in the heavy cream and Parmesan cheese (if using). Continue to cook, stirring frequently, until the sauce thickens and the orzo is cooked to your desired al dente texture.
Return the cooked chicken to the skillet and gently stir to combine and warm through.
Serve immediately, garnished with fresh chopped parsley and red pepper flakes, if desired.

Notes

For a spicier dish, increase the amount of red pepper flakes or Cajun seasoning.

Ensure the orzo is stirred frequently while cooking to prevent sticking to the bottom of the pan.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

If the sauce becomes too thick upon reheating, add a splash of chicken broth or cream.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 650
Fat: 30g
Carbohydrates: 50g
Protein: 45g