Creamy Cajun Chicken Orzo

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Say hello to your new favorite meal prep: Creamy Cajun Chicken Orzo! This one-pot wonder is about to change your lunch game. Picture this: tender chicken breast seasoned with a kick of Cajun spices, cooked with sautéed onions, bell peppers, and juicy roma tomatoes. It's all simmered together with low-fat sour cream and skim milk, making it creamy without the guilt. And the orzo? It soaks up all that flavor, becoming this perfect, velvety, and oh-so-satisfying bite.

What makes this recipe a winner is its simplicity—one pot means less cleanup and more time to relax. It’s the kind of meal that’s healthy but doesn’t feel like you’re missing out. Whether you’re prepping for the week or just need a cozy dinner, this dish delivers every time. Bonus points: it’s filling, flavorful, and ready in under 30 minutes. You’ll wonder how you ever lived without it!

creamy cajun chicken orzo in a bowl

Ingredients for Creamy Cajun Chicken Orzo

Chicken Breast:

The star of the show—lean, protein-packed, and versatile. For maximum tenderness, try pounding it out a little before cooking (don’t take your day out on it, just a gentle tap will do). You want even pieces, so they cook perfectly. And hey, if chicken isn’t your thing, shrimp or tofu make great stand-ins. Just be sure to adjust cooking times—shrimp cooks fast, and tofu loves a bit of extra spice to soak up all those Cajun flavors.

Cajun Spices:

This is where all the flavor gets its kick! A store-bought Cajun blend is super convenient, but if you’re feeling like a kitchen wizard, whip up your own with paprika, garlic powder, onion powder, cayenne, thyme, and a little salt and pepper. Adjust the spice level based on your tolerance—some like it hot, others prefer it mild. Just remember, you can always add more heat, but there’s no coming back once it’s too spicy!

Onion:

The classic base for any savory dish. Dice it up nice and small so it melts into the orzo and becomes that delicious, sweet flavor foundation. Yellow and white onions are the usual suspects, but a red onion can add a colorful touch and a bit of sharpness. If you’re not an onion fan, you could swap it for green onions, which are milder and add a pop of color.

Bell Pepper:

Adds a sweet crunch and some gorgeous color to the dish. Red, green, yellow, orange—whatever’s in your fridge works. I lean toward red for the sweetness and that bold pop against the orzo. Want to change things up? Try adding poblano peppers for a mild heat or a little bit of jalapeño if you like things spicy.

Roma Tomatoes:

These little beauties bring freshness and acidity, balancing the creamy richness of the sauce. Dice them up small so they cook down and melt into everything. If you don’t have fresh tomatoes on hand, canned diced tomatoes work in a pinch—just be sure to drain them well so you don’t end up with a watery dish. No one signed up for Cajun soup!

Low-Fat Sour Cream:

The secret to that creamy, indulgent texture without going overboard on calories. Stir it in at the end for that rich finish that ties everything together. Greek yogurt is a solid substitute if you prefer. It’s just as creamy and packs a bit more protein. Either way, you get that smooth, tangy touch that makes the whole dish sing.

Skim Milk:

We’re keeping things light here, so skim milk is perfect for thinning out the sauce while still keeping it creamy. Want to go dairy-free? No problem—almond milk, oat milk, or any other plant-based option works well, as long as it’s unsweetened. Trust me, you don’t want the flavor clash of Cajun spices with sweet vanilla notes!

Orzo:

This tiny pasta is a meal prep champion—quick-cooking and perfect for absorbing all those rich flavors. It gives you that comforting pasta vibe without being too heavy. Don’t have orzo? No worries, you could use couscous or even quinoa as a substitute, though you won’t get the same creamy texture. If you’re looking to switch it up entirely, try farro for a heartier, nutty option—just be prepared for a slightly longer cooking time.

Salt:

The unsung hero of any good recipe. But remember, Cajun spice blends can already be salty, so start small. Taste as you go, and add more if needed—it’s all about balance. Over-salt it, and you’ll be chugging water like there’s no tomorrow. Less is more here, and you can always add a pinch at the end if it needs a little extra zing.

This whole meal is a one-pot wonder, so not only do you get all those flavors mingling together beautifully, but you also cut down on dishes. Win-win! It's all about building layers of flavor with minimal fuss.

creamy cajun chicken orzo in the skillet

Frequently Asked Questions

Is this recipe spicy?

It has a nice little kick to it, but don’t worry, it’s not the kind of spicy that’ll leave you sweating and reaching for a gallon of milk. If you’re on the mild side of the spice spectrum, you can always dial back the cajun seasoning or use a mild version. No judgment—we all have our limits!

Can I use a different type of pasta?

Absolutely, you can swap the orzo for another pasta like penne or small shells, but orzo is kind of the star here. It cooks up quickly and soaks up all that creamy cajun goodness like a champ. If you go with something else, just keep an eye on the cooking time—larger pasta shapes might need a little longer to cook through.

How long does it take to make?

From start to finish, you’re looking at about 30 minutes. That’s faster than deciding what to order for takeout and way healthier, too. Plus, it’s all done in one pot, so you’re not juggling a bunch of pans like a line cook at a busy restaurant.

Can I make this ahead of time?

Absolutely, this is a meal-prepper’s dream! It stays tasty and creamy for up to 4 days in the fridge, and reheats like a charm. It’s perfect for when you need a quick grab-and-go lunch or a no-fuss dinner after a long day. Bonus: the flavors get even better as they sit, so it’s like a second-day surprise!

Can I use chicken thighs instead of chicken breast?

Oh, definitely. Chicken thighs will give you a little more flavor and stay extra juicy, which is always a win. Just make sure to adjust the cooking time slightly if you’ve got some bigger pieces—nobody wants undercooked chicken. Thighs are a great option if you’re looking for a little extra richness, but breast keeps it light and lean. Both work like a charm!

Can I make this dairy-free?

Yep! Swap out the low-fat sour cream and skim milk for your favorite dairy-free alternatives. Coconut milk works great for a slightly tropical twist, or you can use a plant-based sour cream if you want to keep that creamy texture. You’ll still get a rich, flavorful dish, just without the dairy. Easy peasy!

What veggies can I add?

We’ve already got onion, bell pepper, and roma tomatoes doing their thing, but if you’ve got other veggies hanging out in your fridge, feel free to toss them in. Zucchini, spinach, or even some mushrooms would be awesome additions. This dish is versatile and a great way to use up those veggies before they turn into science experiments.

How do I store and reheat it?

Store it in an airtight container and keep it in the fridge for up to 4 days. When you’re ready to eat, you can reheat it on the stove over medium heat or just pop it in the microwave. Pro tip: add a splash of water or chicken broth when reheating to keep that creamy texture nice and smooth—no one wants dry pasta!

Can I freeze it?

Technically, yes, you can freeze it, but just know that the texture of the orzo might change a bit. It could get a little mushy after thawing. If that doesn’t bother you, go for it! Just make sure to cool the dish completely before packing it up in freezer-safe containers. When you’re ready to eat, thaw it in the fridge overnight and reheat with a bit of broth or water to revive the creamy sauce.

Is this really a one-pot meal?

One hundred percent. It’s all cooked in one pot, which means less cleaning and more enjoying. No separate pots for the pasta or sauté pans for the chicken—everything comes together in the same pot. This means you can go from cooking to lounging on the couch in no time, without a mountain of dishes staring back at you.

Can I use store-bought cajun seasoning?

Absolutely! If you’ve got a favorite store-bought cajun blend, go ahead and use it. No need to be fancy. It’s all about keeping it simple and delicious. If you’re a DIY kind of person and have your own homemade mix, even better! Either way, you’ll end up with a deliciously seasoned dish.

Is it really healthy?

Yes, it is! This dish is made with lean chicken breast, fresh veggies, and lighter dairy options like low-fat sour cream and skim milk. You’re getting a balanced meal with protein, carbs, and veggies all in one bowl. Plus, because it’s all made from scratch, you’re avoiding any mystery ingredients or excess fats and sugars that you might find in pre-made meals. It’s wholesome comfort food that you can actually feel good about eating!

How can I adjust the recipe for more servings?

Super easy—just double the ingredients. The cooking time might stretch a few minutes longer when making a larger batch, but everything else stays the same. Just make sure your pot is big enough to handle it. This is a great option for feeding a crowd or prepping for the week!

Can I make this vegetarian?

You bet. Skip the chicken and add in some chickpeas, tofu, or extra veggies like mushrooms or zucchini. You’ll still get the creamy, cajun-spiced deliciousness, minus the meat. Just keep the rest of the cooking method the same, and you’re good to go!

What’s the best way to serve this?

Honestly, a bowl and a spoon are all you need, but if you’re feeling fancy, you can top it with a little chopped parsley for some freshness. You can also add a sprinkle of parmesan or a squeeze of lemon juice to brighten it up. It’s a versatile dish that’s delicious straight out of the pot or served with your favorite side salad.

creamy cajun chicken orzo in a bowl

Tips and Tricks for this Creamy Cajun Chicken Orzo Recipe

Prepping the Chicken:

Get those chicken breasts seasoned generously with your Cajun spices. Don’t be stingy—this is where a lot of that smoky, spicy flavor comes from, and no one likes bland chicken. Let the chicken sizzle until it’s golden brown and cooked through. The goal is juicy, tender pieces that hold up in the creamy orzo later. Pro-tip: slice the chicken into bite-sized pieces after cooking; it makes for easier eating and perfect portioning.

About the Veggies:

Dice your onion, bell pepper, and roma tomatoes small and evenly. This helps them cook quickly and blend beautifully into the orzo, so you get a bit of everything in every bite. Plus, chopping everything the same size makes you look like you know your way around a kitchen—bonus points if someone’s watching. The key is letting them soften and get slightly caramelized before moving on. It’s all about building that flavor!

Orzo Perfection:

When you add the orzo, make sure it’s fully coated in the juices and seasonings already hanging out in the pot. Give it a good stir, so each piece is nicely covered. This step is where your orzo picks up all that Cajun goodness—think of it as a flavor sponge. And since this is a one-pot recipe, the orzo will cook right in the pot, soaking up every bit of deliciousness.

Simmer and Set:

Let everything simmer until the orzo is tender and the sauce has thickened up nicely. It’ll look like everything’s ready to hang out together—chicken, veggies, and creamy orzo all in one big, delicious party. Take this moment to do a little quality control (aka taste test) and make sure the flavors are balanced. Need more spice? Sprinkle a bit more Cajun seasoning. Prefer it saltier? A pinch of salt will do the trick.

How to Store Properly :

Divide the cooked orzo into individual containers while it’s still warm. This prevents it from clumping together when it cools. If you try to shove a big pot into the fridge, you’ll end up with a solid brick of pasta. By separating into portions, you also make your future self’s life easier—grab and go meals that are ready when you are. Let them cool to room temperature before sealing the lids to avoid any condensation (because no one loves soggy food).

How to Reheat Properly:

When it’s time to reheat, add a splash of skim milk before popping it in the microwave or reheating it on the stovetop. This keeps the sauce creamy and prevents that dried-out, sticky texture. If microwaving, give it a stir halfway through and again after to ensure everything heats evenly and stays silky smooth. You’re not eating leftovers; you’re re-enjoying a classic.

Freezing:

Want to make a big batch and freeze it? You can, but keep in mind that the orzo may soak up more of the sauce while sitting in the freezer. It might not be as creamy when reheated, but there’s an easy fix: add a little extra sour cream or skim milk when you reheat. The flavors stay, and with that quick stir-in, you’ll bring back the creamy texture in no time.

Adjust the Spice:

The beauty of a homemade Cajun dish is that you control the spice level. Not a fan of heat? Scale back on the seasoning or add a pinch of sugar to balance things out. If you’re the kind of person who thinks mild is a four-letter word, go ahead and double up on the spice mix. And if you find yourself with steam coming out of your ears, hey—just tell everyone that’s how you know it’s authentic.

Finishing Touches:

When reheating, freshen things up with a sprinkle of chopped parsley or a squeeze of lemon juice. These quick additions add brightness and make your meal feel like you just whipped it up, even if it’s been hanging out in your fridge for a few days. It’s the little things that make meal prep meals feel gourmet again. And if you’re feeling fancy, you could even add a dash of extra Cajun spice on top—because why not remind everyone (including yourself) that you can cook like a pro?

creamy cajun chicken orzo in the skillet

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Recipe

creamy cajun chicken orzo in a bowl

Creamy Cajun Chicken Orzo

Say hello to your new favorite meal prep: Creamy Cajun Chicken Orzo! This one-pot wonder is about to change your lunch game. Picture this: tender chicken breast seasoned with a kick of Cajun spices, cooked with sautéed onions, bell peppers, and juicy roma tomatoes.
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, lunch, Main Course, meal prep
Servings 7 Servings
Calories 537 kcal
Proteins 44 g
Carbs 62 g
Fats 12 g

Ingredients
  

  • 1 lb orzo I use gluten-free
  • 1 ½ lb chicken breasts cubed
  • 2 tablespoon cajun spices
  • 1 yellow onion yellow, chopped
  • 1 bell pepper any color, diced
  • 1 roma tomato diced
  • 1 cup low fat sour cream
  • 4 ½ cups skim milk
  • 2 cups low fat cheddar cheese shredded
  • 2 cups kale chopped
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil

Instructions
 

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, constantly stirring. Add the cajun spices, stir well to combine.
  • Add the cubed chicken breasts and cook for 5 minutes, stirring frequently.
  • Add the remaining ingredients (except for the kale and shredded cheese) to the skillet and gently stir until well combined. Cover and simmer for 20-25 minutes, stirring occasionally until the orzo is fully cooked.
  • Add the shredded mozzarella cheese and kale and gently stir to combine. Serve immediately.
  • For meal prepping, wait until the food has completely cooled off before sealing the lids.
  • Yields 7 bowls. Can be kept in the fridge for up to 4 days and in the freezer for up to 3 months.

Notes

Please refer to the sections above the recipe card for any further instructions or questions.

Nutrition

Serving: 1BowlCalories: 537kcalCarbohydrates: 62gProtein: 44gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 85mgSodium: 743mgPotassium: 959mgFiber: 3gSugar: 12gVitamin A: 1731IUVitamin C: 31mgCalcium: 428mgIron: 2mg
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Hi, I'm Gabriel

Welcome to One Clever Chef, where I create and share healthy, gluten-free recipes to help you survive the week. My recipes mostly consist of quick & easy to make meal preps, weeknight dinners and snacks.

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