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Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs and a creamy, fiery orange orzo sauce—bell peppers and andouille-style smoky seasoning throughout. One-pan Cajun chicken pasta made for a bold weeknight chicken orzo dinner with tender orzo in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs Slice after searing.
  • 2 tbsp Cajun seasoning Divided use: 1 tbsp for rub, remainder for cooking vegetables and seasoning the orzo.
  • 2 tbsp olive oil For searing and cooking in the skillet.
Vegetables and aromatics
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 4 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 Add to deepen smoky Cajun flavor.
Serving
  • 1 sliced green onions and lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Blackened chicken
  1. Rub chicken thighs with 1 tablespoon Cajun seasoning. Heat olive oil in a large deep cast iron skillet over medium-high and sear chicken for 4-5 minutes per side until blackened and cooked through to 165°F, then remove and slice.
Cook peppers and build flavor
  1. In the same skillet, cook diced bell peppers and onion over medium heat for 4 minutes. Add minced garlic, remaining Cajun seasoning, and smoked paprika, then cook 1 minute.
Cook orzo
  1. Add uncooked orzo to the skillet and toast for 1 minute. Pour in chicken broth, bring to a simmer, then cook uncovered for 10-12 minutes, stirring often, until the orzo is tender.
Make it creamy and finish
  1. Stir in heavy cream and grated Parmesan. Simmer for 2 minutes until creamy, then top with sliced Cajun chicken.
  2. Garnish with sliced green onions and serve with lemon wedges.

Notes

For best browning, pat the chicken thighs dry before rubbing with Cajun seasoning and avoid moving them during the first 4-5 minutes per side. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because cream-based orzo can separate after thawing. For a lighter option, use half-and-half instead of heavy cream for a slightly thinner but still creamy sauce.