Marry Me Chicken Meatball Orzo
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Unrated
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Prep Time
20 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Calories
970 kcal
-
Course
Main Course, Dinner
Marry Me Chicken Meatball Orzo
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Indulge in Marry Me Chicken Meatball Orzo, a creamy pasta dish with homemade chicken meatballs and rich flavors!
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Ingredients
Meatballs
- 1 pound ground chicken
- 1 large egg beaten
- ¼ cup Parmesan Cheese grated
- 1 tablespoon parsley chopped, fresh
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons milk whole
- ¼ cup breadcrumb plain, 27 g
- 1 teaspoon garlic minced
- 2 tablespoons yellow onion finely chopped
- 1 tablespoon extra virgin olive oil for frying
Pasta
- 1 tablespoon butter unsalted
- 1 small yellow onion diced
- 1 teaspoon garlic minced
- 2 ½ cups chicken broth 20 ounces / 600 g
- ½ cup sun-dried tomatoes softened in hot water, chopped, about 8 whole
- ½ package cream cheese 4 ounces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup orzo pasta 112 g
- 1 ½ cups heavy whipping cream 357 g
- ½ cup Parmesan Cheese grated
- ½ cup cheddar cheese shredded, mild, 57 g
- ½ cup Monterey jack cheese shredded, 57 g
- parsley chopped for garnish
- sun-dried tomato for garnish
Instructions
Meatballs
- In a large bowl, combine ground chicken, beaten egg, parmesan cheese, parsley, salt, pepper, milk, breadcrumbs, garlic, and onion. Mix until just combined, being careful not to overmix.
- Using a 1-tablespoon scoop, form the mixture into meatballs, greasing your hands beforehand so the meat doesn't stick. (You should get about 16 meatballs.)
- To a large skillet over medium heat, add olive oil. Once shimmering, add meatballs in a single layer, being careful not to overcrowd the pan. (Work in batches if necessary.) Cook, turning occasionally, until browned on all sides and the internal temperature reaches 165°F, about 8-10 minutes.
- Transfer the cooked meatballs to a plate and tent with aluminum foil to keep warm. Repeat with any remaining meatballs.
Pasta
- To the same skillet you cooked the meatballs, add butter. Once melted, add diced onions and cook for 2–3 minutes until softened. Stir in garlic and cook for 1 additional minute.
- Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add the sun-dried tomatoes, cream cheese, salt, and pepper. Cook, stirring, until the cream cheese is completely melted, about 5 minutes.
- Stir in the orzo pasta, making sure it's well coated. Pour in the heavy cream and stir until combined. Bring to a gentle simmer.
- Cover the pan and reduce heat to medium-low. Let the orzo simmer for 12–15 minutes, stirring occasionally to prevent it from sticking to the pan.
- In the last 5 minutes of cooking, add parmesan, cheddar, and Monterey Jack cheese. Stir to combine until fully melted.
- Return the cooked meatballs to the skillet and gently fold them into the sauce. Continue cooking until the orzo is al dente and the meatballs are warmed through.
- Remove the skillet from the heat and let the dish rest for 5 minutes to allow the sauce to thicken.
- Garnish with parsley and sun-dried tomatoes before serving.
Nutrition Information
Show Details
Serving
1portion
Calories
970kcal
(49%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 970 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 970kcal | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
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