Creamy Cajun Chicken Basil Bell Pepper Orzo

chicken on top of creamy orzo


  • 2 - 3 chicken filets
  • 1 - 2 tbsp olive oil
  • 2 tbsp Cajun Seasoning
  • 1 red bell pepper, sliced
  • 3 garlic cloves
  • 1 yellow onion, chopped
  • 1 tsp paprika powder
  • 350 grams orzo
  • 1 litre milk
  • 400 ml / 4 dl chicken stock
  • 25 grams or to taste Parmesan, grated
  • 1/3 cup of basil, chopped
  • 1 tsp chili flakes
  • 1 tbsp lemon juice (optional)


  1. Preheat the oven to 400°F/200°C.
  2. Toss the chicken with olive oil and 1 tbsp Cajun. Bake for 20-30 min depending on the size of the fillets in an oven safe form. Baste at least once during the cook time.
  3. Meanwhile, in a large skillet over medium heat, fry onion, and bell pepper and cook for about 5 minutes until the onion is soft, then add the garlic and fry for 1 more minute. Add the Cajun seasoning and stir.
  4. Add the orzo, milk, and chicken stock. Mix and bring to a low simmer and cook until the orzo is al dente. The liquid should be reduced and creamy.
  5. Add chili flakes and Parmesan, basil, and lemon juice, season with salt and pepper to taste.
  6. Slice the chicken and serve with the orzo.


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