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- 2 cups orzo pasta - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cups chicken broth - 1 cup heavy cream - 1 cup spinach, chopped - 1 cup cherry tomatoes, halved - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil, for garnish - Grated Parmesan cheese, for serving (optional) You can swap orzo for other pasta types, like penne or fusilli. Use vegetable broth instead of chicken broth for a vegetarian option. If you prefer a lighter dish, substitute heavy cream with half-and-half. Feel free to use frozen spinach instead of fresh; just thaw and drain it before adding. Cherry tomatoes can be replaced with diced bell peppers for a sweet twist. I love using dried oregano for a warm flavor. Garlic powder adds depth without extra prep. Fresh basil gives a bright finish, while Parmesan cheese adds a rich kick. You can also try red pepper flakes for heat. If you want more zest, a squeeze of lemon juice works wonders. {{ingredient_image_1}} To make creamy chicken orzo, start by heating olive oil in a large pot over medium heat. Add diced chicken, season it with salt, pepper, garlic powder, and dried oregano. Cook the chicken for about 5 to 7 minutes. It should turn brown and be cooked through. Remove the chicken and set it aside. Next, add the finely chopped onion and minced garlic to the same pot. Sauté these for about 3 to 4 minutes until they soften. Then, add the orzo pasta and sauté for another minute. This step helps give the orzo a nice toast. Now, pour in 2 cups of chicken broth. Bring it to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 10 minutes. Stir occasionally. You want the orzo to be tender and for most of the liquid to be absorbed. After that, stir in 1 cup of heavy cream, chopped spinach, and halved cherry tomatoes. Cook for another 2 to 3 minutes. This makes the dish creamy and delicious. Finally, return the cooked chicken to the pot. Stir everything together. Taste it and adjust the seasoning if necessary. To ensure your chicken is perfectly cooked, cut it into small, even pieces. This helps it cook faster and more evenly. Use a meat thermometer to check if the chicken reaches 165°F. This temperature keeps it safe to eat. Also, don’t overcrowd the pan when you cook the chicken. If you add too much at once, it may steam instead of brown. Cook it in batches if needed. Stirring is key during the cooking process. It helps prevent the orzo from sticking to the pot. Regular stirring also ensures even cooking and helps blend the flavors well. When you add the chicken broth, stir to mix the orzo and broth evenly. After adding the cream and veggies, stir again. This keeps everything combined and creamy. Remember, a good stir goes a long way in making your dish flavorful and smooth! To get a great creamy texture, use heavy cream. It adds richness and smoothness. Stir the cream in at the end of cooking. This helps it blend well without curdling. You can also add a splash of pasta water if needed. This water helps the sauce stick to the orzo better. One common mistake is overcooking the orzo. Cook it just until tender. If you cook it too long, it can become mushy. Another mistake is not stirring enough. Stirring helps the orzo cook evenly and prevents sticking. Lastly, don’t forget to season your chicken. A little salt and pepper make a big difference. To boost flavor, try adding herbs like thyme or rosemary. Fresh herbs brighten the dish. You can also add lemon juice for a tangy kick. For nutrition, toss in more veggies. Peas, carrots, or bell peppers add color and nutrients. If you want more protein, consider adding beans or chickpeas. They make the meal heartier and healthier. Pro Tips Tip 1: For extra flavor, marinate the chicken in olive oil, garlic, and herbs for at least 30 minutes before cooking. Tip 2: To prevent the orzo from getting mushy, be sure to stir occasionally while it cooks and keep an eye on the liquid level. Tip 3: Feel free to add other vegetables like bell peppers or zucchini for added nutrition and color. Tip 4: For a lighter version, substitute heavy cream with half-and-half or a non-dairy milk option. {{image_2}} You can change the protein in creamy chicken orzo. Shrimp works well. Just cook it in the pot until it turns pink. Tofu is another great choice. Use firm tofu, cut into cubes. Sauté the tofu until it is golden. Both options add unique flavors and textures. To make a vegetarian version, skip the chicken. Use more vegetables instead. You can add mushrooms for a meaty taste. Zucchini and bell peppers also work. These veggies keep the dish hearty and satisfying. Swap chicken broth for vegetable broth. This keeps the creaminess while making it plant-based. Get creative with vegetables in your orzo! Spinach is a great start, but you can add more. Try peas for a sweet touch. Broccoli florets add crunch and color. Carrots can bring a nice sweetness. Just chop them small and add them while cooking. The more veggies, the merrier! Storing creamy chicken orzo is simple. First, let the dish cool to room temperature. Then, transfer it to an airtight container. Make sure to seal it tightly. You can keep it in the fridge for up to three days. This way, you can enjoy it again without losing flavor! When you're ready to eat the leftovers, reheating is key. Place the creamy chicken orzo in a pot over low heat. Add a splash of chicken broth or water to keep it moist. Stir often to heat evenly. You can also use the microwave. Just cover the bowl with a lid or a paper towel. Heat it in short bursts, stirring in between. This will help prevent it from drying out. If you want to freeze creamy chicken orzo, it’s best to do it right after cooking. Use freezer-safe containers or bags. Make sure to leave some space for expansion. You can freeze it for up to three months. When you’re ready to eat, remove it from the freezer. Thaw it overnight in the fridge. Then, reheat it using the tips above. This keeps your dish tasty and fresh! Yes, you can use gluten-free orzo. Many brands offer gluten-free options made from rice or corn. They cook similarly to regular orzo. Just watch the cooking time, as it may vary. This way, everyone can enjoy creamy chicken orzo. Creamy chicken orzo pairs nicely with many sides. You can serve it with a crisp green salad. Garlic bread or crusty rolls also make great choices. If you want more veggies, consider steamed broccoli or roasted carrots. These sides balance the dish well and add color to your meal. To spice up creamy chicken orzo, add red pepper flakes while cooking. You can also include diced jalapeños for a fresh kick. If you like, mix in some hot sauce before serving. Adjust the spice to your taste for the perfect heat level. Creamy chicken orzo is easy and fun to make. We covered the right ingredients and helpful tips. You learned how to achieve that creamy texture and avoid common mistakes. I shared ways to customize this dish with different proteins and veggies. Don't forget about storing and reheating your leftovers properly. Dive into this dish and enjoy all its rich flavors. With practice, you'll make it perfectly every time. Have fun in the kitchen!

Creamy Chicken Orzo

A delicious and creamy dish featuring chicken and orzo pasta, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups orzo pasta
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for garnish fresh basil
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and dried oregano. Cook until the chicken is brown and cooked through, about 5-7 minutes.
  • Remove the cooked chicken from the pot and set aside. In the same pot, add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
  • Add the orzo to the pot and sauté for an additional minute, stirring frequently to toast the orzo slightly.
  • Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and let it cook for about 10 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
  • Stir in the heavy cream, chopped spinach, and halved cherry tomatoes. Cook for another 2-3 minutes until the spinach has wilted and the mixture is creamy.
  • Return the cooked chicken to the pot, and stir everything together. Adjust seasoning with more salt and pepper if needed.
  • Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese if desired.

Notes

Add more vegetables if desired, and adjust seasoning to taste.
Keyword chicken, creamy, easy, orzo, pasta