If you’ve been craving something cozy, creamy and a little spicy, this Cajun chicken sausage orzo is the kind of comfort food that feels incredible at the end of a long day. It’s bold, hearty and comes together in about 20 minutes using simple shortcuts like Cajun-seasoned chicken sausage, frozen bell peppers and pantry friendly orzo. The sauce simmers in the skillet while the orzo cooks separately, making the whole recipe feel easy and totally doable even when your energy is low.
I know how exhausting dinner can feel at the end of a long day, which is why I lean hard into recipes that give you maximum flavor with minimal effort. I originally created a vegetarian version of this dish, but picking up a pack of Cajun chicken sausage on a whim took it to a whole new level. It’s creamy, spicy and unbelievably satisfying; the kind of meal that got two thumbs up from my partner and reheats beautifully for meal prep. When I’m craving comfort food without a lot of work, this is the recipe I turn to.
If you love quick, flavorful meals like this, I have a few other 20-minute favorites you might want to try next. My pesto shrimp orzo is bright, cozy and works any time of year, and the orzo with kale and white beans delivers so much flavor from just a handful of simple ingredients. And if you want something even more hands-off, the Instant Pot Cajun chicken and rice cooks entirely in the Instant Pot in under 30 minutes; perfect for nights when you want dinner to take care of itself.
Ingredient spotlight
Please see the recipe card for a full list of ingredients, these are just a few I think deserve a highlight or want to recommend a substitution for.
- Cajun chicken sausage – I’ve found this at Whole Foods and Harris Teeter (Kroger) easily. You can swap in spicy Italian chicken sausage or turkey kielbasa if that’s what you have. It’s fully cooked, but browning it first adds great flavor.
- Avocado oil – Helps toast the flour and removes the raw flour taste from the sauce. Olive oil, melted butter or ghee all work too.
- Oat flour – Thickens the sauce and gives it that creamy texture. You can also use gluten free 1-to-1 flour or all-purpose flour.
- Cajun seasoning – Use your favorite brand. I often have Frontier Co-op on hand, but homemade Cajun seasoning is easy if you prefer.
- Orzo – This is what I had on hand, but truly any pasta works. Penne or fettuccine would be my next choices. I used Jovial to keep this gluten free.
Cooking Burnout Tips
Use frozen veggies
Frozen bell peppers are a total burnout staple. No chopping, no prep, just toss them straight into the skillet. They save time and guarantee you still get veggies in the meal.
Cut down cooking time with chicken sausage
Using pre-cooked chicken sausage means you skip the whole “cut up raw chicken and cook it through” step. A few quick slices and it’s ready to brown, saving you energy and getting dinner on the table faster.
Cook the pasta while you prep the sauce
Orzo cooks quickly and doesn’t need babysitting. Getting it started first makes the whole recipe feel faster and keeps things moving without extra effort.
Don’t chase perfection
If the sauce gets a little too thick, add a splash of broth. If it’s too thin, simmer another minute. This recipe is extremely forgiving, which is exactly what burnout cooking needs.
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- 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
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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
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Place a large skillet over medium high heat.
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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
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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
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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
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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
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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.
- 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
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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.
