Description
This creamy sausage and Cajun chicken orzo bake brings a little spice and a lot of warmth to your table. A comforting, easy dinner recipe.
Ingredients
Scale
- Hearty Proteins & Base:
- 1 tbsp olive oil
- 1 lb spicy Italian sausage, casings removed
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup orzo pasta, uncooked
- Flavor Foundation:
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 3 cups low-sodium chicken broth
- 2 tbsp Cajun seasoning (adjust to taste)
- Creamy Goodness:
- 4 oz cream cheese, softened and cut into cubes
- 1/2 cup grated Parmesan cheese, plus more for serving
- Finishing Touches:
- 2 cups fresh spinach, roughly chopped
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Brown the Meats: First things first, get a good sear on that spicy Italian sausage and chicken thighs. Heat a large oven-safe skillet over medium-high heat with a splash of olive oil. Brown the sausage, breaking it up, then remove it. Add the chicken and brown it until golden. This is where the flavor truly builds, hon! I remember the first time I made this, I was impatient and didn’t let them brown enough. Big mistake – you want those crispy bits.
- Sauté the Veggies: Once the meats are out, toss in your diced yellow onion and bell peppers to the same skillet, adding a little more oil if needed. Let them soften, scraping up all those lovely browned bits from the bottom of the pan – that’s pure flavor! Then, stir in the minced garlic and cook for just another minute until fragrant. The smell in my kitchen at this point? Pure heaven, honestly.
- Toast the Orzo: This step, I swear, makes all the difference. Push the veggies to one side, or if your pan is crowded, remove them temporarily. Add the dry orzo directly to the hot pan and let it toast for 2-3 minutes, stirring constantly. It gives it a nuttier flavor and helps it absorb the sauce without getting mushy. I learned this trick from an old Italian nonna, and it changed my pasta game!
- Build the Creamy Sauce: Now for the good stuff! Stir in the chicken broth, diced tomatoes, and most importantly, that block of cream cheese. Whisk it all together until the cream cheese is fully melted and the sauce is smooth and creamy. This is where the Creamy Sausage and Cajun Chicken Orzo Bake truly starts to come to life. Don’t worry if it looks a little thick; it’ll loosen up as it bakes.
- Combine & Season: Add your browned sausage and chicken back into the skillet with the creamy sauce and toasted orzo. Stir in the Cajun seasoning, making sure everything is well combined. Give it a good taste here, and adjust the seasoning if you think it needs a little more kick. This is where I sometimes get a bit messy, splashing sauce everywhere, but hey, that’s real cooking!
- Bake to Perfection: Pop the oven-safe skillet into your preheated oven at 375°F (190°C) for about 20-25 minutes, or until the orzo is tender and most of the liquid has been absorbed. This is where all the flavors meld and the orzo cooks to perfection. I sometimes peek through the oven door like a kid on Christmas morning, honestly. The top might get a little golden and bubbly, which is exactly what you want.
- Finishing Touches: Once it’s out of the oven, stir in the fresh spinach and a generous handful of Parmesan. The spinach will wilt beautifully, and the cheese will melt into the sauce. Give it a good stir, let it sit for a minute or two to let the flavors settle, and then get ready for pure comfort. A sprinkle of fresh parsley really brightens things up.