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Creamy Chicken Orzo Recipe
5 from 3 votes

Creamy Chicken Orzo Recipe

Creamy Parmesan Chicken Orzo is a perfect one-pot weeknight meal. With tender pieces of chicken breast, Italian herbs, sun dried tomatoes and pasta in a cheesy sauce, this is a simple dinner with BIG flavor.

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 6
Calories: 508 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken breast diced into bite sized pieces, boneless, skinless
  • 1 teaspoon kosher salt divided
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 small sweet onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 2 cups orzo pasta one 1 pound box, dried
  • 10 sundried tomatoes halves
  • 3 cups chicken stock
  • 1 cup half and half
  • 1 cup Parmesan Cheese freshly grated
  • 2 handfuls baby spinach (about 2-3 ounces)
  • black pepper to taste, freshly ground

Instructions

    Cup of Yum
  1. Cut the chicken into bite sized pieces. Dice the onion and sundried tomatoes. Mince the garlic.
  2. Add the olive oil to a large sauté pan over medium-high heat. Add the diced chicken, ½ teaspoon kosher salt, garlic powder and Italian seasoning. Sauté the chicken for about 5-6 minutes, until it is opaque on all sides. Remove the chicken from the pan and set aside.
  3. Add the onion to the pan and cook for 3-4 minutes, until the onion has softened. If the pan is starting to get dry, add a little more olive oil. Add the orzo to the pan and toast it, stirring constantly, for 2-3 minutes.
  4. Return the chicken to the pan with the minced garlic and diced sundried tomatoes. Add the chicken stock. Turn the heat down to medium, and bring the stock to a simmer. Allow the orzo to simmer uncovered for 10-12 minutes, until almost all the stock is absorbed. Stir frequently so that the orzo doesn’t stick to the bottom of the pan.
  5. Once the chicken stock is almost fully absorbed, turn the heat down to medium-low. Add the half and half. Simmer for about 4-5 more minutes.
  6. Once the half and half is almost fully absorbed, remove the orzo from the heat. Add the freshly grated Parmesan cheese, and stir to incorporate it throughout the pasta. When the Parmesan is melted, add the baby spinach and stir again for 1-2 minutes. The residual heat in the pasta will wilt the spinach.
  7. Taste the orzo, and add the remaining salt and freshly ground black pepper to taste. Serve immediately.

Nutrition Information

Calories 508kcal (25%) Carbohydrates 52g (17%) Protein 33g (66%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 0.01g (1%) Cholesterol 81mg (27%) Sodium 975mg (41%) Potassium 793mg (17%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 380IU (8%) Vitamin C 6mg (7%) Calcium 231mg (23%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 508

% Daily Value*

Calories 508kcal 25%
Carbohydrates 52g 17%
Protein 33g 66%
Fat 18g 28%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.01g 1%
Cholesterol 81mg 27%
Sodium 975mg 41%
Potassium 793mg 17%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 380IU 8%
Vitamin C 6mg 7%
Calcium 231mg 23%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.