Description
This Cajun Chicken Orzo is a creamy and flavorful one-pot meal combining tender shredded chicken, sun-dried tomatoes, and a zesty Cajun seasoning blend. The orzo pasta is cooked in a rich mixture of chicken broth and cream, then finished with Parmesan cheese for a comforting and quick dinner perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes
- 1/2 tablespoon Cajun seasoning
- 1 cup uncooked orzo pasta
- 2 cups low sodium chicken broth
- 1 teaspoon lemon juice
- 1 cup heavy/whipping cream
- 2 cups cooked shredded or rotisserie chicken
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Sauté Onions: Add the olive oil, butter, and chopped onion to a pot over medium-high heat. Sauté the onions for 3 to 4 minutes until they start to soften and become translucent.
- Add Garlic and Seasonings: Stir in the minced garlic, sun-dried tomatoes, Cajun seasoning, and uncooked orzo pasta. Cook for 2 to 3 minutes while stirring often to toast the orzo slightly and release the flavors.
- Cook Orzo in Liquid: Pour in the low sodium chicken broth, lemon juice, and heavy cream. Bring the mixture to a gentle bubble, then reduce the heat to medium or medium-low to maintain a gentle simmer. Cook uncovered for about 10 minutes, stirring frequently to prevent sticking, until the orzo is tender and most of the liquid is absorbed but not overly reduced.
- Add Chicken and Cheese: Stir in the shredded cooked chicken and freshly grated Parmesan cheese, mixing well to combine everything evenly.
- Let it Rest: Remove the pot from heat and cover it. Let it sit for 3 to 5 minutes to thicken and allow flavors to meld before serving.
Notes
- If you prefer more heat, increase the Cajun seasoning to 1 tablespoon or add a pinch of cayenne pepper.
- Use low sodium chicken broth to control the saltiness of the dish.
- Freshly grated Parmesan cheese provides better flavor and texture compared to pre-grated varieties.
- Leftovers can be refrigerated and gently reheated with a splash of cream or broth to rehydrate the orzo.
