Ingredients
– 2 boneless, skinless chicken breasts, sliced into strips
– 1 ½ cups orzo pasta
– 2 tablespoons olive oil
– 2 tablespoons Cajun seasoning
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– ½ teaspoon crushed red pepper flakes
– 1 cup chicken broth
– 1 cup heavy cream or milk
– 1 cup cherry tomatoes, halved
– Fresh parsley, chopped
– Salt and black pepper to taste
Instructions
- Season the chicken strips generously with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Add a bit more olive oil if needed and toast the orzo in the same skillet for 1-2 minutes until slightly golden.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer uncovered for 8-10 minutes until tender and liquid is absorbed.
- Stir in heavy cream (or milk), cherry tomatoes, and cooked chicken. Simmer for 3-5 minutes until heated through and creamy.
- Adjust seasoning with additional Cajun spice or salt if needed. Garnish with chopped parsley before serving.
Notes
- For a spicier dish, increase red pepper flakes or Cajun seasoning.
- You can substitute heavy cream with milk for a lighter version.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of chicken broth or milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Cajun
- Diet: Nut-Free, Easy
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg