Description
Creamy Chicken Orzo is a comforting and easy-to-make one-pan dish that combines tender chicken breast pieces, perfectly cooked orzo pasta, and a rich, cheesy sauce infused with aromatic spices and fresh spinach. Ready in just 30 minutes, this hearty meal delivers a delicious blend of creamy textures and flavors perfect for a family dinner or casual weeknight meal.
Ingredients
Scale
Orzo Pasta
- ½ pound orzo pasta
- Salt (for pasta water)
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces, patted dry
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Aromatics
- â…“ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
- ½ cup chopped baby spinach, stems removed, lightly packed
Sauces and Spices
- 2 tablespoons unsalted butter, room temperature
- 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
Garnish
- Chopped fresh parsley or dried parsley flakes (optional)
Instructions
- Cook the orzo pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions, about 9-11 minutes, until al dente. Drain the pasta and rinse briefly under cool water to stop the cooking process. Set aside.
- Cook the chicken: Heat a large 12-inch skillet over medium-high heat and add the olive oil. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for 7-9 minutes, stirring occasionally, until the chicken is lightly golden and no longer pink inside. Remove the chicken from the skillet onto a clean plate and set aside.
- Sauté onions and garlic: Reduce the heat to medium-low. Add the unsalted butter to the same skillet, then add the diced onions and minced garlic. Cook for 1-2 minutes, stirring often, until the onions become tender and fragrant, but not browned.
- Add broth and spices: Pour in the chicken broth and stir in the dried mustard, sweet paprika, and ground thyme. Mix well and cook for 2-3 minutes, allowing the broth to come to a gentle simmer.
- Make the cheese sauce: Stir in the condensed cheddar cheese soup and the whole milk until the sauce is fully smoothed out and heated through.
- Combine pasta with sauce and chicken: Add the cooked orzo pasta to the cheese sauce, stirring to coat all the pasta evenly. Then, return the cooked chicken to the skillet along with the chopped spinach. Stir everything gently just until combined and cook for an additional 2-3 minutes, allowing the spinach to wilt completely into the sauce.
- Serve: Remove the skillet from the heat. Serve the creamy chicken orzo immediately, garnished with chopped fresh parsley or dried parsley flakes if desired.
Notes
- For a lighter version, substitute whole milk with low-fat milk or unsweetened almond milk.
- Ensure the chicken is cooked thoroughly by checking that it is no longer pink in the center.
- Do not overcook the orzo to prevent it from becoming mushy; al dente texture works best in this dish.
- If cheddar cheese soup is unavailable, you can substitute with a homemade cheese sauce made from shredded cheddar, butter, flour, and milk.
- Fresh spinach can be replaced with baby kale or arugula as preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
