Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
  • 1.5 cups dry orzo pasta
  • 0.5 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2.5 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 0.75 cup freshly grated parmesan cheese
  • 1 tsp smoked paprika
  • 2 cups fresh baby spinach
  • Fresh parsley and lemon wedges for garnish

Instructions:

  1. In a large bowl, toss the cubed chicken breast with 2 tbsp of Cajun seasoning and 1 tsp of smoked paprika until thoroughly coated.
  2. Heat 1 tbsp of olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes per side until deep brown and crispy. Remove chicken from the pan and set aside.
  3. In the same skillet, add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and dry orzo, toasting the orzo for 2 minutes until slightly fragrant.
  4. Deglaze the pan with chicken broth, scraping up any browned bits (fond) from the bottom. Stir in the heavy cream and smoked paprika.
  5. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 8-10 minutes, stirring occasionally to prevent the orzo from sticking, until the pasta is tender and most liquid is absorbed.
  6. Return the chicken to the pan. Stir in the parmesan cheese and baby spinach until the cheese is melted and the spinach has wilted.
  7. Garnish with fresh parsley and a squeeze of lemon juice before serving.