Pin It The first time I made this orzo, my kitchen smelled like an Italian grandmother had moved in. My husband walked through the door and actually stopped mid-sentence, inhaling deeply. That cream sauce with sun-dried tomatoes creates something magical that lingers in the air.
I discovered this during a hectic weeknight when I needed something comforting but fast. My sister was visiting and we ended up eating straight from the skillet, standing at the stove, unwilling to waste time moving to actual plates. The spinach wilting into that creamy sauce at the end is still one of my favorite kitchen moments to watch.
Ingredients
- Chicken: Cutting breasts into bite-sized pieces helps them cook evenly and absorb more seasoning
- Salt, pepper, and Italian herbs: This simple trio builds the flavor foundation that carries through the entire dish
- Olive oil: Use a good quality one here since it becomes part of your sauce base
- Garlic and onion: These aromatics create that irresistible smell that will draw everyone to your kitchen
- Sun-dried tomatoes: Their concentrated sweetness and tang make this dish sing
- Baby spinach: Adds fresh color and nutrition while wilting beautifully into the creamy sauce
- Orzo pasta: This rice-shaped pasta absorbs the sauce and becomes incredibly comforting
- Chicken broth: Low sodium lets you control the seasoning perfectly
- Heavy cream: Creates that luxurious, restaurant-quality texture
- Freshly grated Parmesan: Pre-grated cheese never melts as smoothly or tastes as bright
- Crushed red pepper flakes: Optional but adds a lovely warmth that balances the cream
- Fresh basil: The finishing touch that makes everything taste garden-fresh
Instructions
- Season the chicken:
- Sprinkle salt, pepper, and Italian herbs evenly over all the chicken pieces, turning them to coat every side
- Sear the chicken:
- Heat olive oil in a large deep skillet over medium-high heat, add chicken in a single layer, and cook for 5 to 7 minutes until golden and cooked through, then remove to a plate
- Build the aromatics:
- In the same skillet, cook onion for 2 minutes until softened, add garlic for 1 minute until fragrant, then stir in sun-dried tomatoes
- Toast the orzo:
- Add orzo to the pan and stir constantly for 1 to 2 minutes until it looks slightly toasted and smells nutty
- Create the sauce base:
- Pour in chicken broth while scraping up any browned bits from the bottom, then reduce heat to medium-low
- Simmer together:
- Add heavy cream and return chicken to the pan, then simmer uncovered for 8 to 10 minutes while stirring occasionally until orzo is tender and sauce has thickened
- Finish with finesse:
- Stir in Parmesan cheese and spinach, cook for 2 to 3 minutes until spinach wilts and cheese melts, then add a splash of broth if sauce seems too thick
Pin It This recipe became my go-to for bringing dinner to friends who need a meal. The way the flavors meld overnight makes it even better the next day, and it re heats beautifully without losing that creamy texture.
Making It Your Own
Sometimes I add artichoke hearts or swap in sausage for the chicken. The core technique stays the same but the dish feels completely new.
Perfect Wine Pairings
A crisp Pinot Grigio cuts through the cream beautifully, while a lightly oaked Chardonnay complements the richness. Either choice makes this feel like a proper Italian dinner.
Ingredient Swaps
Half-and-half works if you want something lighter, and gluten-free pasta makes this accessible for everyone. Rotisserie chicken saves time on busy weeknights.
- Always check sun-dried tomato labels if anyone has nut allergies
- Grate your own Parmesan for the smoothest melt
- Reserve some pasta water in case you need to thin the sauce
Pin It There is something deeply satisfying about a dish that looks impressive but comes together in under an hour. This orzo has saved countless weeknights in our house.
Recipe Questions & Answers
- → Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work wonderfully and stay more moist during cooking. You may need an extra 2-3 minutes of cooking time to ensure they're cooked through.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce with similar richness. Alternatively, use a combination of chicken broth and Greek yogurt stirred in at the end for a tangy twist.
- → How do I prevent the orzo from becoming mushy?
Stir occasionally while simmering and check doneness at the 8-minute mark. The orzo should be tender but still have a slight bite. Add broth gradually if needed.
- → Can I make this ahead and reheat it?
Yes, this dish reheats beautifully. Store in an airtight container for up to 3 days. Add a splash of broth when reheating to restore creaminess.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy sauce and sun-dried tomato flavors beautifully.
- → Is this gluten-free?
Standard orzo contains wheat, but you can easily substitute with gluten-free pasta. Use the same cooking method and timing.