This Cajun Chicken Orzo is seriously amazing! So easy to throw together, and the perfect way to use up leftover chicken or a rotisserie chicken. Add more cajun seasoning if you want a nice punch of flavor! I think my favorite aspect to this dish though is just how creamy it is. YUM!
1/2red bell pepperchopped, if the pepper is small you can use the full pepper
1/2green bell pepperchopped, if the pepper is small you can use the full pepper
8ozrotisserie chickenchopped, or any left over cubed chicken will work well!
1 1/2teaspoonCajun seasoningadd more or less to taste
4ozcream cheesesoftened
1cupmilkI used 2%
3/4cupparmesan cheesefreshly grated
1/2teaspoonkosher salt
1/4teaspoonblack pepper
Instructions
Cook pasta in salted water according to package directions until al dente. Drain water and place noodles in a large bowl.
While pasta is cooking heat a skillet over medium heat. Melt the butter and add the garlic cloves. Cook for 1 minute. Add the chopped peppers and cook for 2-3 minutes then add the chicken, cajun seasoning, salt and pepper, and cook until warmed, about 1 minute or so.
Add the cream cheese and milk, stirring until the cream cheese has melted and the sauce is smooth.
Stir in the parmesan cheese and cooked orzo pasta. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for 3 days.If freezing, note that pasta gets mushy once frozen and thawed; and dairy can separate when frozen and thawed. With those two things in mind, I don't recommend freezing this meal.