This Cajun chicken orzo pasta with sausage and spinach is a quick and balanced dinner that is loaded with protein, and fresh produce then finished with an orzo pasta with those classic Cajun flavors. Just a little prep and can be cooked in under 30 minutes, making dinner a breeze.
Need a good hearty dinner that takes about 30 minutes to make and is full of fresh ingredients with a dash of comfort food? Look no further!
This cajun sausage orzo pasta is a complete dish. Hearty chicken and sausage, fresh peppers, onions, spinach, and cherry tomatoes with orzo pasta.
Take it up a notch and serve with some fresh homemade sourdough bread, sourdough focaccia, or a classic cast iron cornbread.
Are these types of dinners your go to? Then try this sausage and spinach tortellini soup or a baked salmon with pesto sauce.
🍅Ingredients
Cajun Seasoning: Use any cajun seasoning. You can also make your own. One of my favorites is this cajun seasoning from Gimme Some Oven. One big batch and it is ready to go for many meals.
Sausage: The preferred sausage for this recipe is andouille, but smoked or even a kielbasa will work great.
See full information on ingredients and quantities in the recipe card.
📝Tips to Make it Great
- Use a quality broth: The broth you use will give this dish so much flavor.
- Prep everything ahead of time: This dish cooks fast so make sure everything is prepped and ready to go.
- Cook the orzo separately: While the orzo can be cooked directly in the pan, it is just easier to cook separately and then add at the end.
🥘How to Make
Step 1: Cook the orzo pasta in a small pot according to package directions. It's done when it is soft but is also slightly firm. It will finish cooking when everything is added to the final dish.
Step 2: Chop the chicken into bite-sized pieces and sprinkle with salt and pepper.
Step 3: Warm a large pan, cast iron, or braiser on the stove over medium heat. Add 1 Tablespoon of olive oil.
Step 3: Add in the chicken and cook until done. It should not have any pink inside. It should also have golden brown spots on the outside. (Image 1). When done, transfer to a plate and set aside.
Step 4: In a now empty pan, add the other 1 tablespoon of olive oil. Then, add in the onions and sprinkle with salt. Cook until soft and translucent. (Image 2).
💡Top Tip: As the onions cook, use your spatula or wooden spoon to scrape the brown bits left behind by the chicken. This will add so much flavor to the dish.
Step 5: Add in the celery and bell peppers then continue to cook until they are soft and translucent. (Image 3).
Step 6: Season with the cajun seasoning. Start with 1 tablespoon, taste, and add more to your desired taste. Add in the garlic and cook for 30 seconds. Fold in the tomato paste.
Add in the sausage, cooked chicken, milk, cajun seasoning, and chicken broth. Mix and bring everything to a gentle simmer. Allow the liquid to slightly cook down. (Image 4).
Step 7: Add in the orzo and mix well. (Image 5).
Step 8: Add in the spinach and diced tomatoes and cook until the spinach is welted. (Image 6).
Step 9: Serve warm!
❓Recipe FAQ's
This Cajun chicken orzo pasta will last 3-5 days when stored in an air-tight container in the refrigerator.
🍽Other Dinner Recipes
📋Recipe
Cajun Chicken Orzo
Equipment
- Large Pan or Braiser
Ingredients
- 1 Cup Orzo Pasta
Chicken
- 1 pound Chicken Breast - Diced into bite sized pieces
- 1 teaspoon Kosher Salt
- ½ teaspoon Pepper
- 1 Tablespoon Olive Oil
Pasta
- 1 Tablespoon Olive Oil
- 1 Yellow Onion - Diced
- 1 teaspoon Kosher Salt
- 3-4 Celery Stalks - Diced
- 1 Red Bell Pepper - Diced
- 1-2 Tablespoon Cajun Seasoning - Start with 1 tablespoon and add more as needed.
- 3-4 Garlic Cloves - Minced or pressed
- 2 Tablespoons Tomato Paste
- 1 pound Andouille Sausage - Diced
- 1 Cup Chicken Broth - More as needed
- ¼ Cup Milk
- 8-10 Ounces Baby Spinach - Roughly diced
- 8 Ounces Cherry Tomatoes - Diced, about 1 cup
Instructions
- Cook the orzo pasta in a small pot according to package directions. It's done when it is soft but is also slightly firm. It will finish cooking when everything is added to the final dish.
- Dice the chicken into bite size pieces and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper and let rest.
- Take a large pan or braiser and warm over medium heat. Add 1 Tablespoon of olive oil and warm up.
- Add in the seasoned chicken and cook until no longer pink and is golden brown on the outside. Remove to a plate and set aside.
- In a now empty pan, add the other 1 Tablespoon of olive oil. Deglaze the pan by scraping the leftover bits of chicken stuck to the bottom.
- Add in the onion, sprinkle with salt, and saute until soft and translucent. Then add in the celery and bell peppers and continue to cook until soft.
- Season with the cajun seasoning. Start with about 1 tablespoon and add until your desired spiciness. Add in the garlic and cook for 30 seconds.
- Fold in the tomato paste.
- Add in the sausage, cooked chicken, milk, cajun seasoning, and chicken broth. Mix and bring everything to a gentle simmer. Allow the liquid to slightly cook down.
- Add in the orzo and mix well. Add in the spinach and diced tomatoes and cook until the spinach is welted and orzo is soft.
- Serve warm!
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