Creamy Tomato Chicken Orzo
Tender orzo cooks directly in a tomato-cream sauce before cooked chicken, Parmesan, and fresh basil are added for a silky one-pot dinner.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 small yellow onion finely chopped
- 3 cloves garlic minced
- 2 1/4 cups chicken broth divided
- 1/4 cup tomato paste
- 1/2 teaspoon Italian seasoning
- 1 cup heavy whipping cream
- 1 cup uncooked orzo
- 2 cups cooked chicken cut or pulled into bite-size pieces
- 1/2 cup freshly grated Parmesan cheese
- 1 handful fresh basil torn
- Salt to taste
- Black pepper to taste
Instructions
Soften the aromatics:
- Heat the olive oil and butter in a Dutch oven over medium heat. Add the onion and cook for about 5 minutes until soft and translucent. Add the garlic and cook for about 30 seconds.
Develop the tomato base:
- Pour in 1/4 cup chicken broth and scrape the bottom of the pot. Stir in the tomato paste and Italian seasoning until the mixture is smooth, glossy, and evenly combined.
Simmer the orzo:
- Add the remaining 2 cups chicken broth, heavy cream, and uncooked orzo. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 10 minutes, stirring frequently, until the orzo is al dente.
Finish the creamy sauce:
- Stir in the cooked chicken, freshly grated Parmesan, and torn basil. Mix gently until the Parmesan begins melting into the sauce.
Rest and adjust:
- Remove the pot from the heat, cover, and let it rest for 3–5 minutes. Stir again, then adjust the consistency with a small splash of chicken broth if needed. Season with salt and black pepper to taste.
CHEF’S TIP
Stir the orzo frequently because the small pasta can settle and stick to the bottom of the pot.
The sauce should look slightly loose before the resting period; the orzo and Parmesan continue thickening it.
Leftovers will thicken in the refrigerator, so add chicken broth while reheating.
The sauce should look slightly loose before the resting period; the orzo and Parmesan continue thickening it.
Leftovers will thicken in the refrigerator, so add chicken broth while reheating.
CALORIES PER SERVING