This One-Pan Creamy Pesto Chicken Orzo is a luxurious yet simple dinner that packs bold Italian flavors into a single skillet. Featuring golden seared chicken strips nestled in a bed of tender orzo, fresh spinach, and bursting cherry tomatoes, this dish is tied together with a rich, basil-infused cream sauce.
With minimal cleanup and maximum flavor, this comforting meal is perfect for busy weeknights when you want something satisfying and homemade.
Recipe Details
- Flavor Profile: This dish is rich and herbaceous, with the savory depth of seared chicken and garlic balanced by the brightness of fresh cherry tomatoes and basil pesto.
- Texture: The orzo cooks to a risotto-like creaminess, contrasting with the juicy chicken strips and the soft wilted spinach.
- Time: 10 minutes prep, 25 minutes cook time.
- Difficulty: Easy. Everything cooks in one high-sided skillet, from the chicken to the pasta.
What You’ll Need
To make this recipe, you will need a large, high-sided, heavy-bottomed skillet to accommodate the liquid and bubbling pasta. The ingredients rely on fresh poultry, vibrant produce like spinach and tomatoes, and pantry staples like dried orzo and jarred pesto to create a cohesive, creamy sauce.
Ingredient Notes
- Chicken Breasts – Use skinless, boneless chicken breasts. Slicing them into thinner strips ensures they cook quickly and evenly, developing a nice crust without drying out.
- Orzo – This rice-shaped pasta is perfect for one-pan meals because it releases starch as it cooks, helping to naturally thicken the sauce.
- Smoked Paprika – This adds a subtle smokiness and beautiful color to the chicken seasoning.
- Cherry Tomatoes – You will use these in two stages: half simmered to release their juices into the broth, and the other half added later for texture.
- Chicken Stock – This forms the savory base for cooking the orzo.
- Heavy Cream – A half cup of heavy cream transforms the broth into a lush, velvety sauce.
- Basil Pesto – This provides the main flavor punch. You can use homemade or your favorite store-bought jar.
- Spinach – Fresh spinach wilts down quickly, adding color and nutrients to the dish.
Add-ins and Substitutions
- Protein – You can substitute the chicken breasts for boneless, skinless chicken thighs if you prefer darker meat.
- Vegetables – Sliced zucchini or mushrooms can be sautéed with the garlic and orzo for extra veggies.
- Pesto – If you want a different flavor profile, sun-dried tomato pesto works beautifully in place of basil pesto.
How to Make One-Pan Creamy Pesto Chicken Orzo
- Season Chicken: Slice the chicken breasts into thinner strips. Generously season the chicken strips with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
- Sear Chicken: Heat a large, high-sided, heavy-bottomed skillet over medium heat. Add 2 tablespoons of olive oil. Add the seasoned chicken to the pan. Cook the chicken on medium heat for about 3 minutes per side until browned. Remove the chicken to a plate and set aside.
- Toast Orzo: To the same, now empty, skillet, add 1 cup of uncooked orzo, 5 cloves of minced garlic, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring frequently, for about 2 minutes until it is lightly browned and the garlic is fragrant.
- Simmer: Add 2 cups of chicken stock, half of the halved cherry tomatoes, and 1/4 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
- Wilt Spinach: Add the fresh spinach and the remaining cherry tomatoes. Stir everything on low-medium heat until the spinach wilts.
- Make the Sauce: Add the heavy cream and basil pesto to the skillet with the orzo and veggies. Stir well to combine into a creamy sauce. Season with additional salt and pepper, if desired.
- Finish: Return the cooked chicken (and any juices from the plate) to the skillet. Allow the chicken to simmer in the sauce to heat through and until the chicken is completely cooked through. Serve hot.
Pro Tip: Don’t walk away while the orzo is simmering! Orzo loves to stick to the bottom of the pan. Stirring occasionally ensures it cooks evenly and releases its starch into the sauce properly.
Recipe Tips
- Toasting Orzo: The step of cooking the dry orzo in oil before adding liquid adds a nutty flavor and helps the pasta hold its shape better during the simmer.
- Tomatoes: Adding the tomatoes in two batches provides a depth of texture; the first batch breaks down to flavor the broth, while the second batch stays fresher.
- Heat Management: Keep the heat on low-medium when adding the cream and pesto to prevent the dairy from separating.
FAQs
- Can I use milk instead of heavy cream? You can, but the sauce will be thinner and less rich. Heavy cream is more stable at high heat.
- Is orzo gluten-free? No, orzo is a wheat pasta. To make this gluten-free, use a gluten-free orzo substitute or rice (cooking times will vary for rice).
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Bread: A slice of crusty garlic bread is perfect for mopping up the creamy pesto sauce.
- Salad: A simple arugula salad with lemon vinaigrette cuts through the richness of the cream.
- Wine: A crisp Sauvignon Blanc or Pinot Grigio pairs excellently with the herbal notes of the pesto.
Make This Recipe in Advance
- Reheating: Creamy pasta dishes tend to thicken in the fridge. When reheating on the stove or in the microwave, add a splash of chicken broth or water to loosen the sauce back up.
- Prep: You can season the chicken and chop the vegetables earlier in the day to make the cooking process even faster.
One-Pan Creamy Pesto Chicken Orzo
- Total Time: 35 minutes
- Yield: 4 Servings 1x
Description
This One-Pan Creamy Pesto Chicken Orzo is a luxurious yet simple dinner that packs bold Italian flavors into a single skillet. Featuring golden seared chicken strips nestled in a bed of tender orzo, fresh spinach, and bursting cherry tomatoes, this dish is tied together with a rich, basil-infused cream sauce. With minimal cleanup and maximum flavor, this comforting meal is perfect for busy weeknights when you want something satisfying and homemade.
Ingredients
The Seasoned Chicken
- 1.5 lb boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
The Creamy Orzo & Sauce
- 1 cup dry orzo pasta (uncooked)
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups chicken stock
- 10 oz cherry tomatoes, halved (divided use)
- 5 oz fresh spinach
- 1/2 cup heavy cream
- 1/4 cup basil pesto (homemade or jarred)
- 1/4 teaspoon salt
Instructions
Season Chicken
In a bowl, toss the chicken strips with the smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
Sear Chicken
Heat a large, high-sided skillet over medium heat with 2 tablespoons of olive oil. Add the chicken strips in a single layer (work in batches if needed). Cook: Sear for 3 minutes per side until browned and nearly cooked through. Remove chicken to a plate and set aside.
Toast Orzo
In the same empty skillet (don’t wash it!), add the remaining 1 tablespoon of olive oil, the uncooked orzo, and minced garlic. Cook: Stir frequently over medium heat for 2 minutes until the garlic is fragrant and the orzo is lightly toasted/golden.
Simmer
Pour in the chicken stock, half of the cherry tomatoes, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cook: Simmer for 5–10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the orzo is tender and most liquid is absorbed.
Wilt Spinach
Stir in the fresh spinach and the remaining cherry tomatoes. Cook on low-medium heat until the spinach wilts (about 1–2 minutes).
Make Sauce
Stir in the heavy cream and basil pesto. Mix well to combine into a luscious, creamy sauce.
Finish
Return the cooked chicken (and any juices from the plate) to the skillet. Let everything simmer together for 1–2 minutes to heat the chicken through. Serve hot.
Notes
Stir the Orzo: Orzo is notorious for sticking to the pan. Do not walk away during the simmering step give it a stir every minute or so to ensure it cooks evenly and releases its starch to thicken the sauce.
Toasting Step: Toasting the dry pasta in oil before boiling adds a nutty depth of flavor and helps the orzo maintain a firm texture rather than turning into mush.
Tomato Texture: Adding the tomatoes in two batches is intentional. The first batch breaks down to flavor the broth, while the second batch stays fresh and adds texture.
Reheating: Creamy pasta thickens significantly in the fridge. To reheat, add a splash of chicken broth or water to the pan or microwave bowl to loosen the sauce back to its creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / One Pan
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Bowl
- Calories: 715
- Sugar: 4g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 165mg
Keywords: creamy pesto chicken, one pot orzo, chicken orzo recipe, 30 minute meals, spinach tomato pasta, easy weeknight dinners, cast iron skillet recipes
