Can I use regular pasta instead of orzo?

Yes, but orzo delivers that wonderful creamy, risotto-like finish in a fraction of the time. Small shapes like ditalini or mini shells will work, but cooking times may vary.

Is it possible to make this recipe gluten-free?

Absolutely! Swap the regular orzo for a gluten-free alternative, or even try it with cooked rice. Adjust liquid and cook time as needed.

What if I don’t have sun-dried tomatoes?

Roasted red peppers, jarred artichokes, or even a spoonful of tomato paste with a little extra garlic can offer similar sweet-savory notes.

Can I use milk instead of heavy cream?

Heavy cream is ideal for silkiness and flavor, but you can use evaporated milk or half-and-half. Milk alone won’t be quite as rich, but a pat of butter mixed in at the end helps boost the creaminess.

Creamy Sun-Dried Tomato Chicken Orzo Recipe

Description

Enjoy a creamy and flavorful one-pan dish featuring tender chicken breast, orzo pasta, sun-dried tomatoes, and spinach in a luscious parmesan cream sauce. This Creamy Sun-Dried Tomato Chicken Orzo is an easy and satisfying main course perfect for a weeknight dinner.

Ingredients

Units Scale

For the Chicken:

1 lb chicken breast tenderloins
2 tbsp olive oil
1 tsp paprika
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper

For the Orzo and Sauce:

1 tbsp olive oil
5 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 cup orzo, uncooked
2 cups chicken stock
1/4 tsp salt
4 oz fresh spinach
1/2 cup heavy cream
1 tbsp dried basil
1/4 tsp red pepper flakes
2 tbsp grated parmesan

Cook Mode Prevent your screen from going dark

Instructions

Season and Sear Chicken: Pat the chicken breast tenderloins dry and season both sides with paprika, Italian seasoning, salt, and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden and cooked through. Transfer the chicken to a plate and set aside.
Sauté Aromatics: In the same skillet, add 1 tbsp olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add Sun-Dried Tomatoes and Orzo: Stir in the chopped sun-dried tomatoes and uncooked orzo. Cook for 1-2 minutes, stirring regularly so the orzo begins to toast lightly.
Cook the Orzo: Pour in the chicken stock and add 1/4 tsp salt. Stir well, scraping up any browned bits from the skillet. Bring to a simmer, cover, and cook for 7-10 minutes until the orzo is tender and most liquid is absorbed, stirring occasionally.
Add Spinach and Cream: Reduce the heat to low. Stir in the fresh spinach until it wilts, then pour in the heavy cream. Add dried basil and red pepper flakes. Mix well until everything is combined and creamy.
Finish with Parmesan and Chicken: Stir in the grated parmesan cheese until it melts into the sauce. Return the seared chicken to the pan, nestling it into the orzo. Allow everything to heat through for 2-3 minutes so flavors meld together before serving.

Notes

Add more chicken stock or cream if you prefer a saucier consistency.
You can substitute sun-dried tomatoes in oil for extra flavor.
Use half-and-half for a lighter sauce.
Top with extra parmesan when serving, if desired.

Nutrition

Serving Size: 1/4 of recipe
Calories: 520
Sugar: 5g
Sodium: 670mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 38g
Cholesterol: 110mg