Cajun Chicken Orzo

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This Cajun Chicken Orzo Pasta is a healthy one pan dinner! It's made in a skillet with chicken breasts, spinach, and without heavy cream.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: cajun orzo pasta, one pan chicken orzo, chicken orzo spinach pasta

Servings:

Calories: 487kcal

Author: Christine Rooney

Equipment

Large Skillet

Ingredients

6 cloves garlic
1 onion any color, can sub 2 shallots
3 Tbsp. olive oil split
1 ½ lbs. boneless, skinless chicken breasts
1 Tbsp. Cajun seasoning
½ tsp. kosher salt split
½ tsp. pepper split
12 oz. gluten free orzo pasta or regular orzo pasta if not gluten free
3 ¼ cups low sodium chicken broth
8 oz. tomato sauce
2 packed cups spinach or leafy greens of choice
½ cups Parmesan cheese grated, plus more for garnish
1 lemon zest only
fresh herbs such as parsley or chives for garnish optional

US Customary - Metric

Instructions

Mince 6 cloves of garlic and 1 onion (any color). You can sub 2 shallots in place of the onion if you prefer.
Shallots are great if you prefer a milder onion flavor.
Roughly chop 2 packed cups of fresh spinach (or hearty greens of choice).
Dice 1 ½ lbs. of boneless, skinless chicken breasts into chunks. Make sure the chicken is relatively the same size to ensure that it cooks evenly.
Place a large skillet on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the skillet.
After the oil is heated (the chicken should sizzle as it hits the skillet), add the diced chicken along with ¼ tsp. each kosher salt and pepper. Sauté the chicken for 5 minutes on the first side.
Flip the chicken and add another ¼ tsp. each kosher salt and pepper. Sauté for another 5 minutes on the second side. After the chicken is cooked through, remove it from the skillet along with the juices and set aside.
Make sure that the chicken is cooked through. The safe internal temperature for chicken is 165 degrees Fahrenheit and may be checked using a food thermometer if needed.
Reduce the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions (or shallots) to the skillet and sauté for 5-6 minutes, stirring occasionally.
Add 1 Tbsp. Cajun seasoning to the skillet and sauté for 1 minute along with the garlic and onions, stirring occasionally.
Add 12 oz. gluten free orzo (or regular orzo) to the skillet and toss until completely coated in the oil and spices.
Add 3 ¼ cup low sodium chicken broth and 1 8 oz. can of tomato sauce to the skillet and stir until incorporated. Bring the pasta to a boil. Once boiling, reduce to a low boil and cook for 8-10 minutes, stirring often.
Make sure to stir the pasta often, scraping the bottom of the skillet with a wooden spoon or spatula. The orzo will stick to the bottom and the skillet must be scraped to prevent it from sticking.
Cook just until the pasta is al dente (it will look 'creamy' at this point).
Add the cooked chicken and juices back into the skillet, along with the chopped spinach and ½ cup of grated Parmesan cheese. Stir the spinach and cheese into the skillet until completely combined.
Continue to cook for another 2-3 minutes, or until the greens have wilted, the cheese melted, and the pasta has absorbed all the liquid.
To Serve: Serve pasta with some lemon zest and extra grated Parmesan cheese. Feel free to garnish with some freshly minced herbs such as parsley or chives (optional).

Notes

Feel free to swap out the spinach for any leafy greens of choice. Curly or Lacinato kale, Swiss chard, or arugula may be used in place of fresh spinach.

This recipe calls for 1 Tbsp. of Cajun seasoning. I would describe the finished dish as 'mildly spicy'. If you prefer a spicier dish, feel free to add a bit more Cajun seasoning or add a bit of cayenne pepper to the skillet in addition to the Cajun spice.

Alternately, if you find that it is too spicy, feel free to add a bit of heavy cream to tone down the spice.

Nutrition