Pesto Orzo
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Pesto Orzo
Description
This recipe sautés onion and garlic with Italian seasoning, then toasts orzo pasta before simmering it in chicken broth combined with heavy cream, pesto, sun-dried tomatoes, and asparagus. The mixture cooks gently to allow the pasta to absorb the flavors and thicken the sauce without over-reducing the liquid. Cooked chicken is stirred in at the end to warm through, and Parmesan cheese is folded in for added depth.
The resulting dish is creamy with distinct herbal brightness from the pesto and a slight tartness from the sun-dried tomatoes. Tender asparagus complements the pasta’s soft texture while shredded chicken provides protein. Adjusting the asparagus timing and liquid ensures balanced doneness.
This pesto orzo pairs well as a main or side dish, suitable for 4 to 6 servings depending on appetite and accompaniments.
Thinner asparagus can be added later to keep it crisp, and additional broth or cream is used if the liquid absorbs too quickly. This flexibility helps maintain the ideal creamy consistency of the finished dish.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1 cup orzo pasta uncooked, DeLallo brand
- 2 cups chicken broth
- 3/4 cup heavy cream aka whipping cream
- 1/4 cup pesto sauce DeLallo Simply brand
- 1/3 cup sun-dried tomatoes drained & chopped, DeLallo brand, in extra virgin olive oil
- 6 pears asparagus cut into quarters, see note
- 2 cups chicken shredded/chopped, cooked, try rotisserie
- 1/2 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
- Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often.
- Stir in the chicken broth, cream, pesto, sun-dried tomatoes, and asparagus. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will likely need to turn the heat down a bit (to medium or even medium-low). You want it to gently bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked.
- Stir in the cooked chicken (let it warm through for a minute or so).
- Take the pot off the heat and stir in the parmesan cheese. Give it a taste, and if the pasta is firmer than you'd like or you want the sauce to be thicker/more absorbed, cover the pot and let it sit for a few minutes. If the sauce has reduced too much, add in a splash of cream. Season with salt & pepper as needed and enjoy immediately.
Notes
- For crisper asparagus, add it a few minutes after other ingredients.
- If liquid reduces before orzo is tender, lower heat and add more broth or cream as needed.
- Orzo is pasta; substituting rice requires adjusting liquids and cooking times.
- This recipe serves about 4 to 6, depending on portion sizes and side dishes.
User Reviews
Overall Rating
5
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