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