Description
Creamy Chicken Orzo is a comforting and easy-to-make dish featuring tender chicken pieces and perfectly cooked orzo pasta enveloped in a rich cheddar cheese sauce with hints of herbs and garlic. This family-friendly recipe is ready in just 30 minutes and makes a satisfying dinner with a creamy texture and vibrant flavors.
Ingredients
Scale
Orzo and Chicken
- ½ pound orzo pasta
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces, patted dry
- ½ teaspoon salt, plus more for pasta water
- ¼ teaspoon black pepper
Sauce and Vegetables
- 2 tablespoons unsalted butter, room temperature
- â…“ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
- ½ cup chicken broth
- ¼ teaspoon dried mustard
- â…› teaspoon sweet paprika
- â…› teaspoon ground thyme
- 21 ounce condensed cheddar cheese soup, undiluted
- ¼ cup whole milk
- ½ cup chopped baby spinach, stems removed, lightly packed
- Chopped fresh parsley or dried parsley flakes (optional garnish)
Instructions
- Cook the orzo pasta: Bring a large pot of salted water to a boil and cook the orzo according to package directions, about 9-11 minutes until al dente. Drain, rinse under cool water to stop cooking, and set aside.
- Cook the chicken: Heat a large 12-inch skillet over medium-high heat. Add olive oil, then the chicken pieces seasoned with salt and pepper. Cook for 7-9 minutes, stirring occasionally, until the chicken is lightly golden and cooked through. Remove chicken from skillet and place on a clean plate; set aside.
- Sauté onions and garlic: Reduce heat to medium-low. Add butter to the same skillet followed by diced onions and minced garlic. Cook for 1-2 minutes, stirring occasionally, until onions are tender and garlic is fragrant, careful not to brown the garlic.
- Add seasonings and broth: Stir in chicken broth, dried mustard, sweet paprika, and ground thyme. Mix well and simmer for 2-3 minutes until the broth begins to gently bubble.
- Add cheese soup and milk: Pour in the condensed cheddar cheese soup and whole milk, stirring continuously until the sauce becomes smooth and creamy.
- Combine pasta, chicken, and spinach: Add the cooked orzo to the cheese sauce, stirring well to coat all the pasta. Return the cooked chicken to the skillet along with chopped baby spinach. Stir to combine and cook for another 2-3 minutes, just until the spinach is fully wilted and heated through.
- Finish and serve: Remove skillet from heat. Serve the creamy chicken orzo immediately, garnished with fresh or dried parsley if desired for a pop of color and freshness.
Notes
- Use whole milk for a richer sauce, but you can substitute with 2% if preferred.
- Do not overcook the orzo or it will become mushy; al dente texture is best for this dish.
- Skillet size is important; a 12-inch skillet allows enough space for even cooking and combining ingredients.
- For extra flavor, add a pinch of crushed red pepper flakes to the sauce.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
