Creamy Cajun Chicken and Spinach Orzo

Servings: 4 people
Calories: ~530 per serving
Prep Time: 10 minutes
Cook Time: 25 minutes
Custom Time: 5 minutes (resting)
Total Time: 40 minutes

Ingredients:

• 2 tbsp olive oil

• 1 lb (450 g) boneless, skinless chicken breasts (cut into bite-sized pieces)

• 2 tsp Cajun seasoning (plus extra to taste)

• Salt and black pepper, to taste

• 3 garlic cloves, minced

• 1 small onion, finely diced

• 1 ½ cups orzo pasta

• 2 cups chicken broth

• 1 cup heavy cream (or half-and-half)

• 1 cup grated Parmesan cheese

• 2 cups baby spinach

• 1 tbsp butter

• ½ tsp smoked paprika (optional, for extra depth)

Instructions:

1. Cook the Chicken:
   Heat olive oil in a large skillet or pot over medium-high heat.
   Season chicken with Cajun seasoning, salt, and pepper.
   Cook for 5–6 minutes until golden and cooked through. Remove and set aside.

2. Sauté Aromatics:
   In the same pan, add butter, diced onion, and minced garlic. Cook for 1–2 minutes until fragrant.

3. Toast the Orzo:
   Add orzo to the pan and stir for 1–2 minutes to lightly toast the pasta and absorb the flavors.

4. Add Liquids:
   Pour in chicken broth and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10 minutes).

5. Make It Creamy:
   Stir in heavy cream and Parmesan cheese. Mix until smooth and creamy.

6. Add Chicken and Spinach:
   Return the cooked chicken to the pan and add spinach. Stir until the spinach wilts and everything is evenly coated in sauce.

7. Finish and Serve:
   Adjust seasoning with more Cajun spice or salt if needed. Serve hot, garnished with extra Parmesan or a sprinkle of paprika.