Save to Pinterest The first time I made this orzo, my kitchen smelled like an Italian grandmother had moved in for the afternoon. I'd been experimenting with one-pan meals, tired of washing every pot in the house, and this combination of tender chicken, sun-dried tomatoes, and creamy orzo came together so naturally that it's now my go-to when I want comfort food without the cleanup.
Last winter, my sister came over after a terrible week at work. I made a double batch of this, we sat on the floor with wine, and she told me it was the first thing that actually tasted like hope all week. Now whenever she visits, she gives me that look that says please make the creamy pasta thing.
Ingredients
- 2 large boneless skinless chicken breasts cut into bite-sized pieces: Cutting the chicken before cooking means more surface area gets golden and flavorful
- 1 tsp salt: This is your base seasoning layer that makes everything else pop
- 1/2 tsp freshly ground black pepper: Freshly cracked pepper makes a huge difference in depth of flavor
- 1/2 tsp dried Italian herbs: Dried herbs work better here since they'll bloom in the hot oil
- 2 tbsp olive oil: You want enough oil to get a good sear on the chicken without overcrowding the pan
- 3 cloves garlic minced: Fresh garlic is non-negotiable here, the jarred stuff just doesn't have the same punch
- 1 small yellow onion finely diced: The onion dissolves into the sauce, creating a sweet backbone
- 1/2 cup sun-dried tomatoes in oil drained and sliced: These add intense umami and little bursts of tangy sweetness throughout
- 2 cups baby spinach roughly chopped: The spinach wilts into the sauce, adding nutrition without changing the flavor profile
- 1 cup orzo pasta: Orzo acts like a rice-shaped sponge, soaking up all that creamy goodness
- 2 cups low-sodium chicken broth: Low-sodium broth gives you control over the final salt level
- 1 cup heavy cream: This creates that luxurious restaurant-style sauce consistency
- 1/2 cup freshly grated Parmesan cheese: Pre-grated cheese has anti-caking agents that prevent smooth melting
- 1/4 tsp crushed red pepper flakes optional: Just a hint of heat that makes the creaminess even more addictive
- Fresh basil leaves for serving: Fresh basil adds a bright, herbal finish that cuts through the richness
- Extra Parmesan cheese for serving: Because extra cheese at the table is always the right choice
Instructions
- Season the chicken:
- Sprinkle salt, pepper, and Italian herbs over the chicken pieces, tossing to coat evenly on all sides.
- Sear the chicken:
- Heat olive oil in a large deep skillet over medium-high heat, add chicken in a single layer, and sauté until golden and cooked through about 5 to 7 minutes, then remove and set aside.
- Build the aromatics:
- In the same skillet, sauté onion for 2 minutes until softened, add garlic for 1 minute until fragrant, then stir in sun-dried tomatoes for another minute.
- Toast the orzo:
- Add orzo to the skillet, stirring well to coat with oil and aromatics, letting it toast slightly for about a minute.
- Create the base:
- Pour in chicken broth, stirring and scraping up any browned bits from the pan bottom, then reduce heat to medium-low.
- Simmer and cream:
- Add heavy cream and return chicken to the skillet, simmering uncovered for 8 to 10 minutes, stirring occasionally, until orzo is tender and sauce has thickened.
- Finish with cheese and greens:
- Stir in Parmesan cheese and spinach, cooking for 2 to 3 minutes until spinach wilts and cheese melts, adding a splash of broth or water if sauce seems too thick.
- Season and serve:
- Taste and adjust seasoning as needed, sprinkle with red pepper flakes if using, then serve hot with fresh basil and extra Parmesan on top.
Save to Pinterest This recipe taught me that some dishes aren't just about feeding people, they're about creating moments where conversation flows easier and problems feel smaller around the table.
Make It Lighter
Half-and-half works beautifully if you want to cut some richness without sacrificing creaminess. I've made it this way for summer dinners when anything too heavy feels like too much, and honestly, the difference is barely noticeable.
The Shortcut Version
A rotisserie chicken from the grocery store skips the searing step entirely, and I've found myself doing this more often on busy weeknights. Just add the shredded chicken during the final few minutes of simmering so it heats through without drying out.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the creaminess perfectly, and I love serving this with a simple green salad dressed with nothing but lemon and olive oil. The bright acidity balances the rich sauce, and the whole meal comes together in under an hour.
- Let the dish rest for 5 minutes before serving to let the sauce settle
- Have extra broth nearby in case the orzo drinks up all the liquid too quickly
- Grate the Parmesan fresh right before adding it for the smoothest melt possible
Save to Pinterest There's something deeply satisfying about a dish that looks impressive but comes from such humble ingredients and one simple pan. That's the kind of cooking I want more of in my life.
Recipe FAQs
- → Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work wonderfully and stay more tender. Use boneless, skinless thighs cut into similar-sized pieces. They may require an extra 2-3 minutes of cooking time to ensure they're fully cooked through.
- → How do I prevent the sauce from becoming too thick?
The sauce naturally thickens as the orzo cooks and absorbs liquid. Keep extra chicken broth or pasta water on hand to thin it if needed. Add liquid gradually while simmering until you reach your desired consistency.
- → Can I make this ahead of time?
This dish is best served fresh, but you can prepare the ingredients in advance. Store cooked orzo separately from the sauce and combine when reheating gently over low heat, adding extra broth to restore the sauce consistency.
- → What pasta shapes can replace orzo?
Small pasta shapes like ditalini, small shells, or campanelle work well as substitutes. Cook them using the same method, ensuring they're added with the broth so they cook and absorb the sauce properly.
- → How do I make this lighter?
Substitute half-and-half or whole milk for heavy cream, reduce the amount of Parmesan, or use less olive oil for sautéing. The dish remains creamy and flavorful with these adjustments.
- → Can I add other vegetables to this dish?
Absolutely. Add roasted red peppers, mushrooms, artichoke hearts, or zucchini. Sauté harder vegetables with the onions, and add softer ones toward the end of cooking to maintain their texture.