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Cajun Chicken Orzo

Cajun chicken orzo made in one pan with blackened Cajun chicken thighs and a creamy, fiery orange orzo sauce. The orzo is simmered in chicken broth until tender, then finished with heavy cream and Parmesan for a bold, spicy chicken pasta texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken thighs
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil
Vegetables and aromatics
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 4 clove garlic, minced
Orzo and sauce
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp smoked paprika
Serving
  • 1 sliced green onions and lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Blacken the chicken
  1. Rub chicken thighs with 1 tablespoon Cajun seasoning. Heat olive oil in a large deep cast iron skillet over medium-high heat and sear the chicken for 4-5 minutes per side until blackened and cooked through to 165°F.
  2. Remove the chicken from the skillet and slice it. Keep juices in a quick stack while you finish the orzo.
Build the Cajun orzo base
  1. In the same skillet, cook bell peppers and onion over medium heat for 4 minutes until softened. Stir to pick up browned bits from the pan.
  2. Add garlic and the remaining Cajun seasoning, then cook for 1 minute. The mixture should smell fragrant and look slightly glossy.
  3. Add orzo and toast for 1 minute, stirring so it lightly colors. Pour in chicken broth and bring to a simmer.
  4. Cook uncovered for 10-12 minutes, stirring often, until orzo is tender. If the pan seems dry before orzo softens, keep stirring and maintain a gentle simmer.
Creamy finish and serve
  1. Stir in heavy cream and Parmesan, then simmer for 2 minutes until creamy. Scrape the bottom and sides so the sauce thickens evenly.
  2. Top the orzo with sliced Cajun chicken. Nestle pieces into the creamy surface so every bite gets chicken and sauce.
  3. Garnish with sliced green onions and serve with lemon wedges. Finish right away for the brightest color and flavor.

Notes

To keep the orzo creamy (not tight), stir frequently during the uncovered simmer so the pasta cooks evenly in the broth. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of chicken broth or water. Freezing is not recommended because the cream can break and the orzo texture may turn soft. For a lighter option, use half-and-half in place of heavy cream for a less rich sauce.