An easy, flavorful orzo dish with slightly spicy Cajun seasonings, fresh baby spinach, green bell pepper, chopped tomatoes, and chicken. A small batch recipe that makes two servings of creamy Cajun chicken orzo, but can be multiplied as needed.
My recipes are mostly created as small batch recipes to make 2-3 servings. This one is no exception, as this makes about 3 cups of creamy Cajun Chicken Orzo. You can absolutely double or triple the recipe if you need, and there is a slider in the recipe card that you can adjust to fit your desired serving amount!
Ingredients
- 1 tbsp. Olive Oil
- 1 small Shallot, finely chopped (about 1/4 cup)
- 1/2 Green Bell Pepper, chopped (about 1/2 cup)
- 1 Roma Tomato, chopped
- 1 tbsp. Cajun Seasoning*
- 2 cloves Garlic, minced (about 1 tbsp.)
- 1 tbsp. Tomato Paste
- 1/2 tsp. Crushed Red Pepper (optional)
- 1 cup Chicken Broth
- 1/2 cup Dry Orzo
- 2 cups Baby Spinach, packed
- 1 1/2 cups Shredded or Chopped Chicken*
- 2 tbsp. Grated Parmesan Cheese, plus more for serving
- 1 tbsp. Lemon Juice (fresh)
- Salt + Pepper, to taste
*Look below for notes regarding these ingredients.
This Cajun Chicken Orzo is packed with flavor, provides a healthy dose of vegetables, and comes together in less than 30 minutes.
If you have any questions about the ingredients, feel free to email me so I can help. I also have a couple of notes about the Cajun Seasoning needed for this recipe. I made my own small batch Cajun spice blend with spices I had in my cabinet, but you could certainly buy a Cajun seasoning from the store instead!
Ingredient Notes
Cajun seasoning can vary by brand, so I recommend looking for a low-sodium blend if you’re using a premade Cajun seasoning from the store. (Try to avoid Creole seasoning, as it’s usually way too salty for this recipe.) In my Cajun Linguine recipe post, I’ve seen readers recommend the McCormick brand, which is easy to find!
Small Batch Homemade Cajun Seasoning
Chances are you’ve got everything you need to make your own Cajun seasoning at home. I love to make my own Cajun seasoning, so I’ve created a small batch recipe that makes a heaping tablespoon. It’s perfect for this creamy Cajun orzo! Mix the following ingredients to create your own small batch of Cajun seasoning:
- 1 tsp. Smoked Paprika
- ½ tsp. Salt
- ½ tsp. Garlic Powder
- ¼ tsp. Oregano
- ¼ tsp. Cayenne
- ¼ tsp. Thyme
- ¼ tsp. Onion Powder
- ¼ tsp. White Pepper
Additional Ingredient Notes for the Cajun Orzo:
*On the note of shredded chicken, you can use rotisserie chicken, shredded chicken breast, or shredded chicken thighs. However, Shredded Chicken is totally optional. If you prefer a vegetarian version of this recipe, feel free to omit the chicken! Or for a pescatarian version, add sauteed shrimp or cooked salmon instead of chicken.
*Heavy Cream can be stirred in with the spinach for extra creaminess.
If you’re a big fan of Cajun seasoning, you HAVE to try this Cajun Linguine, too! It’s a small batch recipe for two, and the small batch Cajun spice blend would be absolutely perfect for it.
Now, let’s get down to it. If you’re cooking your own chicken instead of using leftover or rotisserie chicken, go ahead and do that first. I recommend chicken breasts or chicken thighs, and using a simple seasoning of salt and pepper on all sides of the chicken before cooking it. Set a pan over medium heat, then cook the chicken for a few minutes per side until totally cooked through (usually about 4-6 minutes per side, depending on thickness). Transfer the chicken to a large bowl and cover with foil, then let it rest for about ten minutes before shredding it. Next we move onto the Cajun orzo pasta part. 🙂
Directions
How to Make Cajun Chicken Orzo with Spinach
- Heat olive oil in a large, non-stick skillet over medium heat. Add the chopped shallots, chopped green bell pepper, chopped tomato, and Cajun seasoning. Cook for 6-7 minutes, stirring occasionally, until vegetables are softened.
- Stir in garlic, tomato paste, crushed red pepper, and two tablespoons of the chicken broth until everything is blended. Cook for two minutes.
- Stir in dry orzo and cook for one minute. Pour in remaining chicken broth, sprinkle in a pinch of salt, then turn the heat beneath the pan up to medium-high. Cook the orzo, stirring often, until it has just a tiny bite to it (al dente), about 7-8 minutes.
- Turn the heat to low and stir in the spinach until the spinach is wilted, about 2-3 minutes.
- Stir in the chicken, parmesan, and lemon juice. Season with salt and pepper to taste.
Comments & Reviews
I love me some orzo! This looks delicious, can’t wait to try it!
Yaaa!! I hope you love it! You have to let me know!