Description
Creamy Chicken Orzo is a comforting and delicious one-pan meal featuring tender chicken pieces and orzo pasta cooked in a rich, cheesy sauce with spinach and aromatic herbs. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Orzo and Pasta
- ½ pound orzo pasta
- ½ teaspoon salt (plus more for the pasta water)
Chicken
- 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
- ⅓ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
- ½ cup chopped baby spinach, stems removed, lightly packed
Dairy and Sauce
- 2 tablespoons unsalted butter, room temperature
- ½ cup chicken broth
- 21 ounce condensed cheddar cheese soup, undiluted
- ¼ cup whole milk
Seasonings
- ¼ teaspoon dried mustard
- ⅛ teaspoon sweet paprika
- ⅛ teaspoon ground thyme
Optional Garnish
- chopped fresh parsley or dried parsley flakes
Instructions
- Cook the Orzo: 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, rinse under cool water to stop cooking, and set aside.
- Cook the Chicken: Preheat a large 12-inch skillet over medium-high heat and add olive oil. Season the chicken pieces with salt and pepper. Cook the chicken in the hot skillet for 7-9 minutes, stirring occasionally, until lightly golden and no longer pink inside. Remove the chicken from the skillet and place on a clean plate; set aside.
- Sauté Onions and Garlic: Reduce the heat to medium-low. Add the butter, diced onions, and minced garlic to the skillet. Cook for 1-2 minutes, stirring frequently, until the onions soften and the garlic is fragrant.
- Create the Sauce Base: Stir in the chicken broth, dried mustard, sweet paprika, and ground thyme with the onions. Cook for 2-3 minutes until the broth begins to simmer, allowing the flavors to meld.
- Add Cheese Soup and Milk: Pour in the condensed cheddar cheese soup and whole milk. Stir continuously until the sauce is smooth and well combined.
- Combine Pasta, Chicken, and Spinach: Fold the cooked orzo pasta into the cheese sauce until fully coated. Add the cooked chicken pieces and chopped baby spinach. Stir gently to combine and cook for an additional 2-3 minutes, just until the spinach wilts into the sauce.
- Serve: Remove the skillet from heat. Spoon the creamy chicken orzo onto plates and garnish with chopped fresh parsley or dried parsley flakes if desired. Serve immediately for best taste and texture.
Notes
- Ensure not to overcook the orzo to keep it al dente; rinsing with water immediately stops the cooking process.
- Using fresh spinach adds better texture, but frozen spinach thawed and drained can be substituted.
- For a lower fat option, substitute whole milk with 2% milk and use reduced-fat cheddar cheese soup if available.
- The cheese soup adds creaminess and flavor; ensure it is undiluted for best results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
