Description
Creamy orzo meets spicy Cajun chicken in this comforting dish. My family’s favorite, loaded with flavor and easy to make.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch pieces
- 1 cup orzo pasta
- 1.5 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- Flavor Builders:
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Cajun Spice Blend:
- 2–3 tbsp Cajun seasoning (adjust to taste for spice level)
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Spice Up That Chicken:: First things first, get your chicken ready. Pat those chicken breasts dry – this helps them get a beautiful sear. Slice them into bite-sized pieces, maybe an inch or so. Now, toss them in a bowl with a generous amount of that Cajun seasoning. Don’t be shy here! I always massage it in with my hands, really making sure every piece is coated. This is where the magic starts to happen; you can practically smell the flavors awakening. I sometimes let it sit for 10-15 minutes while I chop veggies, just to let those spices sink in.
- Sear the Chicken to Golden Perfection:: Heat a large skillet or Dutch oven over medium-high heat with a swirl of olive oil. Once it’s shimmering, add your seasoned chicken in a single layer. Don’t overcrowd the pan, or it won’t sear properly – you might need to do this in batches. Let it cook for 3-4 minutes per side until it’s beautifully golden brown and cooked through. I always sneak a little taste here, just to make sure the spice level is right. Remove the chicken from the pan and set it aside; it’ll finish cooking in the sauce.
- Building the Flavor Base:: Reduce the heat to medium and add a little more olive oil if needed. Toss in your chopped bell peppers and onion. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften and become fragrant. Oh, that smell! It’s the best. Then, add your minced garlic and the tomato paste. Stir it all around for another minute, letting the tomato paste toast slightly. This really deepens the flavor, honestly. Don’t let it burn, though!
- Creamy Orzo Time:: Pour in the chicken broth and bring it to a simmer, scraping up any delicious browned bits from the bottom of the pan. This is where all that flavor lives! Add the orzo pasta, stir well, and let it cook according to package directions, usually around 8-10 minutes, stirring frequently to prevent it from sticking. This is where I always forget to stir enough, and sometimes the bottom gets a little sticky, oops! Keep an eye on it; you want it tender but not mushy.
- The Creamy Finish:: Once the orzo is al dente and most of the liquid has been absorbed, reduce the heat to low. Stir in the heavy cream and a good handful of grated Parmesan cheese. Keep stirring until the cheese is melted and the sauce is smooth and luxurious. Taste it and adjust the seasonings – maybe a little more salt, maybe a tiny pinch more Cajun spice if you’re feeling bold. This is your moment to make it truly yours.
- Bring It All Together:: Finally, return the seared chicken to the skillet, stirring it gently into the creamy orzo sauce. Let it warm through for a couple of minutes. The sauce will cling to the chicken and orzo beautifully. Ladle it into bowls, garnish with fresh parsley, and prepare for a truly comforting meal. The finished spicy Cajun chicken with creamy orzo should be rich, fragrant, and utterly irresistible. Enjoy!