Cajun Chicken Creamy Orzo (Print)
Tender Cajun-spiced chicken and creamy orzo blend for a fast, comforting one-pan dinner.
# Ingredients:
→ Main
01 -
3 chicken breasts, cut into small strips
02 -
1 to 3 tablespoons Cajun seasoning (reduce to ½ tablespoon if very spicy)
03 -
1 teaspoon salt
→ Sauce and Vegetables
04 -
1 tablespoon olive oil
05 -
½ tablespoon butter
06 -
1 large onion, finely diced
07 -
2 cloves garlic, minced
08 -
2 tablespoons chopped sun-dried tomatoes
09 -
1 tablespoon tomato paste
→ Pasta and Additions
10 -
200 grams orzo pasta
11 -
240 millilitres chicken broth (or stock made with a cube)
12 -
30 grams shredded spinach
13 -
60 millilitres heavy cream (double cream)
14 -
3 tablespoons grated Parmesan cheese, plus extra to serve
# Steps:
01 -
Combine the chicken strips with Cajun seasoning and salt. Toss well to coat evenly.
02 -
Heat the olive oil and butter in a large chef's pan over medium-high heat. Add chicken and sauté until beginning to colour, about 4 minutes.
03 -
Reduce heat to medium-low, then add the onion, garlic, sun-dried tomatoes, and tomato paste. Stir to combine and cook for 5 minutes, stirring frequently.
04 -
Stir in the orzo and cook for 1 minute. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for approximately 20 minutes, stirring often. Add a splash of water if the mixture gets too dry.
05 -
Uncover and test the orzo for doneness; it should be nearly tender. Add shredded spinach and stir until wilted.
06 -
Stir in the heavy cream and grated Parmesan. Mix thoroughly to combine into a creamy sauce. Adjust seasoning to taste, then serve with extra Parmesan.
# Notes:
01 -
Leftovers can be refrigerated for up to two days. Reheat gently on the stove with a splash of water or broth, or microwave until thoroughly heated, stirring halfway through.