Go Back
A close-up shot of the creamy orzo pasta with seasoned chicken and slices of andouille sausage, highlighting the rich texture of the sauce.

Cajun Chicken Orzo (The Easiest, Creamiest Recipe!)

This one-pot Cajun Chicken Orzo is an easy weeknight dinner hero! Tender chicken, spicy andouille sausage, and orzo pasta are tossed in a luxurious, spicy cream sauce. Ready in just 35 minutes, it's packed with flavor and requires minimal cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp smoked paprika
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 8 oz andouille sausage sliced
  • 1 tbsp unsalted butter
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1.5 cups orzo pasta uncooked
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. In a small bowl, mix all the Cajun seasoning ingredients (smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, pepper). Pat the chicken pieces dry and toss them with about half of the seasoning mix.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. Add the sliced andouille sausage to the pot and cook until browned, about 4-5 minutes. Remove and set aside with the chicken.
  4. Add butter to the pot. Once melted, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
  5. Stir in the remaining Cajun seasoning and the dry orzo. Cook for 1 minute, stirring constantly, to toast the pasta.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is al dente.
  7. Stir in the heavy cream, Parmesan cheese, and the cooked chicken and sausage. Cook for 2-3 minutes until the cheese is melted and the sauce is thick. Season with additional salt and pepper if needed and serve immediately.

Notes

Tip 1: For an even creamier sauce, stir in a tablespoon of cream cheese along with the heavy cream.
Tip 2: Don't skip toasting the orzo! It adds a nutty depth of flavor to the dish.
Tip 3: If the sauce gets too thick, you can add an extra splash of chicken broth or cream to reach your desired consistency.