Cajun Chicken and Sausage Orzo
Cajun Chicken and Sausage Orzo is a creamy one-pan pasta dish combining tender chicken, smoky sausage, and orzo in a bold Cajun-spiced sauce that comes together in under 30 minutes.
Cajun Chicken and Sausage Orzo is a creamy one-pan pasta dish combining tender chicken, smoky sausage, and orzo in a bold Cajun-spiced sauce that comes together in under 30 minutes.
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Season the chicken breast on both sides with garlic powder, onion powder, and Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on both sides.
Add the sliced smoked sausage to the skillet and cook until browned.
Once the chicken is cooked through and the sausage is browned, remove both from the skillet and set aside.
To the same skillet, add the diced onion (with more olive oil if needed) and sauté until softened and translucent.
Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the orzo pasta and toast for 1-2 minutes.
Pour in the chicken broth, bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Stir in the heavy cream and shredded Parmesan cheese until the sauce is creamy and the cheese is melted.
Chop the cooked chicken into bite-sized pieces.
Return the chopped chicken and sliced sausage to the skillet. Stir to combine and heat through.
Garnish with fresh parsley if desired and serve.
Store covered in the refrigerator up to 4 days. Reheat on the stovetop over medium heat with 2–3 tablespoons of broth to restore creaminess.
Yes. Andouille sausage is most authentic for Cajun flavor, but kielbasa or Italian sausage work well. Avoid fresh sausage—use pre-cooked varieties for this quick recipe.
Ditalini, small shells, or penne work as substitutes. Use the same amount and cooking time.
Refrigerate in an airtight container up to 4 days. Reheat on the stovetop over medium heat with a splash of broth to restore creaminess.
Assemble up to the simmering step, then refrigerate. Cook the pasta fresh when ready to serve to avoid mushiness.
The chicken broth reduces and emulsifies with the fat from the sausage and oil, creating a naturally creamy sauce without added cream.
