Tuscan Chicken Orzo

Last Tuesday, I stood in my kitchen staring at a jar of sun-dried tomatoes I'd bought months ago, wondering what possessed me to put them in my cart. The orzo sat beside it, and suddenly it clicked—that rich, concentrated tomato flavor would be perfect with the creamy pasta I'd been craving. I threw in some chicken I had defrosting, and forty minutes later, my entire apartment smelled like an Italian grandmother's kitchen.

My sister was over that night, and she actually went quiet after her first bite—which is saying something, because she never stops talking. She asked if I'd been slaving over it all afternoon. I just smiled and slid my empty skillet toward her so she could see exactly how simple it really was. Now she asks for it every time she visits.

Ingredients

• Chicken: Cutting the breasts into bite-sized pieces helps them cook evenly and absorb more seasoning
• Salt, pepper, and Italian herbs: Simple seasoning that lets the other flavors shine without competing
• Olive oil: The foundation that carries all the aromatics and creates those golden bits on the pan bottom
• Garlic and onion: The classic aromatic base that builds depth as they cook down
• Sun-dried tomatoes: Concentrated umami that makes the sauce taste like it simmered for hours
• Baby spinach: Wilts beautifully into the sauce and adds a fresh contrast to the rich cream
• Orzo pasta: Tiny rice-shaped pasta that releases starch into the sauce, making it naturally thick and creamy
• Chicken broth: Low-sodium is crucial here since the sun-dried tomatoes and Parmesan are already salty
• Heavy cream: Creates that luxurious restaurant-style texture without needing any flour or cornstarch
• Freshly grated Parmesan: Must be freshly grated—pre-grated cheese has anti-caking agents that prevent smooth melting
• Crushed red pepper flakes: Optional, but that tiny kick of heat balances the creaminess perfectly
• Fresh basil: A finishing touch that brightens everything and makes it look gorgeous on the plate

Instructions

Season and sear the chicken:

Pat the chicken pieces dry with paper towels—this helps them brown instead of steam. Season with salt, pepper, and Italian herbs, then cook in hot olive oil until golden on all sides. Don't crowd the pan or the pieces will steam instead of sear.

Build the aromatic base:

In the same skillet, cook the onion until it starts to turn translucent and sweet. Add the garlic and sun-dried tomatoes, letting them sizzle for a minute so their oils release into the pan. The smell alone will tell you you're on the right track.

Toast the orzo:

Add the dry orzo directly to the pan and stir constantly for about a minute. Watch as the tiny pasta turns slightly golden and starts to smell nutty. This step prevents the orzo from becoming mushy later.

Simmer into creaminess:

Pour in the chicken broth and scrape up all those flavorful browned bits from the bottom. Add the cream and return the chicken to the pan, then let everything simmer uncovered. The orzo will release its starch, transforming the liquid into a velvety sauce that clings to every piece of chicken.

Add the finishing touches:

Stir in the Parmesan until melted and glossy, then fold in the spinach. Watch as it wilts into vibrant green ribbons throughout the sauce. Taste and adjust seasoning, adding red pepper flakes if you want that gentle warmth at the back of your throat.

Save to Pinterest

Last week, I made this for a friend who swore she hated cream sauces. She took one bite and asked for the recipe before she'd even finished chewing. Sometimes the simplest dishes, made with real ingredients and a little patience, are the ones that win people over completely.

Making It Lighter

Half-and-half works surprisingly well instead of heavy cream, especially if you let the sauce reduce a bit longer. The texture changes slightly but the comfort factor remains. Rotisserie chicken is another smart shortcut—just shred it and add it during the last five minutes so it heats through without drying out.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the richness while echoing the Italian flavors. If you prefer something fuller-bodied, a lightly oaked Chardonnay mirrors the creamy sauce beautifully. Pour a glass for the cook—this is the kind of meal that demands a little celebration in the kitchen.

Perfecting The Technique

The real secret is learning to trust your senses more than the timer. When the orzo is tender but still has a tiny bite to it, that's when you add the cheese. The sauce should coat the back of a spoon without being thick enough to stand a spoon up in. You'll know it's right when it looks glossy and velvety, not broken or greasy.

• Always grate your own Parmesan right before adding it to the sauce
• Keep some extra broth warm on the stove in case the sauce thickens too quickly
• Let the dish rest for five minutes before serving so the sauce settles

Save to Pinterest

Gather your people around the table and watch this disappear. Good food, good company—that's what cooking is really about.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work wonderfully and stay tender. Increase cooking time slightly if using bone-in thighs, about 10-12 minutes total.

→ What if I don't have heavy cream?

Half-and-half creates a lighter version with good results. For dairy-free options, try unsweetened oat or cashew cream as substitutes.

→ How do I prevent the sauce from becoming too thick?

Stir occasionally while simmering and monitor the consistency. If it thickens too much, add chicken broth or water a splash at a time until you reach desired thickness.

→ Is this dish freezer-friendly?

Yes, let it cool completely, then freeze in an airtight container for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra broth if needed.

→ What wine pairs best with this dish?

Crisp white wines like Pinot Grigio or lightly oaked Chardonnay complement the creamy, sun-dried tomato flavors beautifully.

→ Can I make this gluten-free?

Absolutely. Simply swap regular orzo for gluten-free pasta, following the package instructions for cooking time. The rest of the dish remains naturally gluten-free.