If you’re longing for a comforting dish that’s rich, velvety, and packed with a spicy kick, this Cajun chicken sausage orzo delivers the ultimate satisfaction after a demanding day. Packed with robust flavors and substantial texture, it comes together effortlessly in roughly 20 minutes by relying on convenient options such as pre-seasoned Cajun chicken sausage, frozen bell peppers, and everyday pantry staple orzo. The flavorful sauce develops right in the skillet as the orzo boils separately, rendering the entire process straightforward and manageable, even on those low-energy evenings.
Preparing dinner can often feel overwhelming after a hectic day, which is precisely why I gravitate toward dishes that deliver exceptional taste with very little work. I first developed a meatless variation of this recipe, but spontaneously grabbing a package of Cajun chicken sausage elevated it dramatically. It’s luxuriously creamy, delightfully spicy, and incredibly fulfilling—a meal that earned enthusiastic approval from my partner and holds up wonderfully for leftovers and meal prepping. Whenever I need indulgent comfort food without the hassle, this is my reliable choice.
Ingredient Spotlight
Please refer to the recipe card below for the complete ingredient list. Here are a few key items worth highlighting, along with some substitution ideas.
- Cajun chicken sausage – Readily available at stores like Whole Foods and Harris Teeter (Kroger). Substitute with spicy Italian chicken sausage or turkey kielbasa if needed. It’s pre-cooked, but searing it first enhances the taste significantly.
- Avocado oil – Essential for toasting the flour and eliminating any raw flour flavor in the sauce. Olive oil, melted butter, or ghee are excellent alternatives.
- Oat flour – Provides the perfect thickening for a creamy sauce. Gluten-free 1-to-1 flour or regular all-purpose flour works just as well.
- Cajun seasoning – Choose your preferred brand. Frontier Co-op is a favorite of mine, though homemade versions are simple to prepare.
- Orzo – What I used here, but any pasta shape is fine. I’d opt for penne or fettuccine next time. Jovial brand keeps it gluten-free.
Cooking Burnout Tips
Use frozen veggies
Frozen bell peppers are indispensable for combating cooking fatigue. No need to chop or prep—just add them directly to the pan. They cut down on time while ensuring your meal includes nutritious vegetables.
Cut down cooking time with chicken sausage
Pre-cooked chicken sausage eliminates the need to handle and fully cook raw chicken. Simply slice it quickly, brown it, and you’re set, conserving energy and speeding up dinner.
Cook the pasta while you prep the sauce
Orzo boils up fast and requires minimal attention. Starting it early streamlines the process, making everything feel quicker without added stress.
Don’t chase perfection
If the sauce thickens excessively, stir in a bit of broth. If it’s too loose, let it simmer longer. This dish is highly forgiving, ideal for those burnout-prone cooking sessions.
Ingredients
- 1 package Cajun chicken sausage – or spicy italian chicken sausage
- 12 oz orzo pasta
- 1 bag frozen sliced bell peppers
- 1.5 tablespoon cajun seasoning
- ½ teaspoon salt
- 1 tablespoon avocado oil
- ¼ cup oat flour
- 1 cup milk
- 28 oz diced tomatoes – drained
- 1 cup chicken broth
- ¼ cup parmesan – optional
Instructions
- Bring water to a boil. When water has come to a boil, add pasta and cook according to instructions on the box. 12 oz orzo pasta
- Place a large skillet over medium high heat.
- Slice the sausage into coins. When the skillet is hot, spray with avocado oil and add the sausage and cook 2-3 minutes per side. 1 package Cajun chicken sausage
- Once sausage has browned, add frozen bell peppers, cajun seasoning and salt. Cook for 6-7 minutes until defrosted and warmed through and most of the water has cooked off of the bell peppers. 1 bag frozen sliced bell peppers, 1.5 tablespoon cajun seasoning, ½ teaspoon salt
- Push everything to the outside rim of the skillet to make room in the center to build the sauce. Add 1 tablespoon avocado oil and ¼ cup oat flour. Stir that mixture together with a fork, then add the milk a few tablespoons at a time, mixing it in the flour mixture. You will notice it starting to thicken and create a creamy sauce. 1 tablespoon avocado oil, ¼ cup oat flour, 1 cup milk
- Drain the can of diced tomatoes, add to the skillet along with the chicken broth and optional parmesan cheese. 28 oz diced tomatoes, 1 cup chicken broth, ¼ cup parmesan
- When pasta is done cooking, drain it and add immediately to the skillet with the sausage and peppers. Stir well and top with more parmesan if you please.
Tips for Success
- Use the biggest skillet you have. This recipe makes a lot of food. If your skillet feels too full, pour the Cajun sauce into the pot with the drained orzo instead of trying to combine everything in the pan.
- Brown the sausage if you can. It’s fully cooked already, but taking a few minutes to brown the slices adds so much flavor. If you’re short on time or energy, skip it, the recipe still works.
- Cook the bell peppers long enough for some of the water to evaporate. They don’t need to be totally dry, but you want most of the moisture gone so the roux forms properly in the center of the pan.
- Mix the flour and milk with a fork. This helps break up any clumps and keeps the sauce smooth. When adding milk to the pan, start slow, just a few tablespoons at a time, so the sauce thickens evenly without lumps.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories:
Fat: 13g
Carbohydrates: 87g
Fiber: 10g
Sugar: 12g
Protein: 34g
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Course: dinner, Main
Cuisine: American
Keyword: cajun chicken orzo, cajun chicken sausage orzo, cajun orzo with chicken sausage
Additions & Toppings
- Parmesan cheese – A classic here. Add some to the sauce or sprinkle it on top.
- Sundried tomatoes – They add amazing flavor if you want to dress this up a bit.
- Flat leaf parsley or green onion – A little freshness to balance the creamy, spicy sauce.
- Red pepper flakes (optional) – For anyone who wants a little extra heat.
Common questions
What if the sauce doesn’t thicken?
Simmer it a bit longer or try my go-to fix: blend 1 cup of white beans with ¼ cup chicken broth and ¼ teaspoon salt. Stir it in, it thickens the sauce instantly without extra steps.
Can I make the sauce off the skillet?
Yes! Because this recipe uses oat flour, you can blend the avocado oil, oat flour, milk and broth together in a blender, then pour it into the skillet to thicken. I usually make it right in the pan to avoid extra dishes, but both methods work.
Can I make this with a different protein?
Yes! Any fully cooked chicken sausage works, spicy or mild. You could also make this with shrimp (cook 2-3 minutes per side) or even air fryer salmon bites (cook with 1/2 tablespoon cajun seasoning and add with the orzo at the end). You can also make this vegetarian by skipping the sausage and adding a can of white beans or chickpeas.
Is this recipe very spicy?
It has a noticeable kick from the Cajun seasoning and sausage. If you’re sensitive to heat, start with half the seasoning and add more to taste.
Does this reheat well for meal prep?
It reheats beautifully. Store in the fridge for up to 4 days and add a splash of broth or water when reheating if the sauce thickens.
