Save It was a Wednesday night, the kind where you open the fridge and find half a jar of sun-dried tomatoes and a bag of orzo you forgot you bought. I threw together what I had, and halfway through stirring, the kitchen smelled so good my neighbor texted asking what I was cooking. That improvised dinner became this recipe, and now it's the one I make when I want something that feels special without the fuss.
I made this for my sister's birthday once, doubling the recipe and serving it straight from the skillet at the table. She kept going back for seconds, and by the end of the night, the pan was scraped clean. Now she requests it every time she visits, and I never mind because watching people enjoy food this much never gets old.
Ingredients
- Boneless, skinless chicken breasts: Cut them into bite-sized pieces so they cook quickly and evenly, and every forkful has tender chicken instead of big chunks you have to cut around.
- Salt, black pepper, and Italian herbs: These simple seasonings build the foundation of flavor, so don't skip them even if you're in a hurry.
- Olive oil: Use a good quality oil because it's the first thing that hits the pan and it flavors everything that follows.
- Garlic and onion: Mince the garlic fine and dice the onion small so they melt into the sauce and create that aromatic base that makes the whole dish sing.
- Sun-dried tomatoes in oil: Drain them well but save that oil for another use, and slice them thin so their sweet, tangy flavor distributes throughout the orzo.
- Baby spinach: Roughly chop it so it wilts evenly and doesn't clump, adding color and a subtle earthiness that balances the richness.
- Orzo pasta: This rice-shaped pasta soaks up the creamy sauce better than any other shape, turning each grain into a little flavor bomb.
- Low-sodium chicken broth: It gives you control over the salt level and adds depth without overpowering the other ingredients.
- Heavy cream: This is what makes the sauce luscious and coats everything in that velvety texture you can't stop eating.
- Freshly grated Parmesan cheese: Grate it yourself because pre-shredded cheese has coatings that prevent it from melting smoothly into the sauce.
- Crushed red pepper flakes: Optional, but a small pinch adds a gentle warmth that wakes up your palate without making it spicy.
- Fresh basil leaves: Tear them at the last second and scatter them on top for a burst of brightness that makes the dish feel alive.
Instructions
- Season the chicken:
- Toss the chicken pieces with salt, pepper, and Italian herbs in a bowl until every piece is coated. This step seems small, but it ensures the chicken itself is flavorful, not just the sauce around it.
- Sear the chicken:
- Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers, then add the chicken in a single layer and let it sear without moving it for a couple of minutes so it gets golden. Cook for 5 to 7 minutes total, stirring occasionally, until the chicken is cooked through and has those caramelized edges that add so much flavor.
- Sauté the aromatics:
- Remove the chicken and set it aside, then add the diced onion to the same skillet and sauté for 2 minutes until it softens and turns translucent. Toss in the minced garlic and cook for just 1 minute, stirring constantly so it doesn't burn, until your kitchen smells incredible.
- Add the sun-dried tomatoes:
- Stir in the sliced sun-dried tomatoes and cook for another minute, letting them release their sweet, tangy oils into the pan. This step deepens the flavor and gives the dish that signature Tuscan character.
- Toast the orzo:
- Add the orzo to the skillet and stir it around for a minute or two, coating each piece with the oil and aromatics. Toasting it like this adds a subtle nuttiness and helps it hold its shape as it cooks.
- Simmer with broth:
- Pour in the chicken broth and stir well, scraping up all those browned bits stuck to the bottom of the pan because that's pure flavor. Reduce the heat to medium-low and let it bubble gently.
- Add cream and chicken:
- Pour in the heavy cream and return the cooked chicken to the skillet, stirring everything together. Let it simmer uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened to a creamy consistency that clings to your spoon.
- Stir in Parmesan and spinach:
- Add the grated Parmesan and chopped spinach, stirring until the cheese melts into the sauce and the spinach wilts down to almost nothing. If the sauce looks too thick, add a splash of broth or water to loosen it just enough to be silky.
- Adjust and serve:
- Taste the dish and add more salt, pepper, or red pepper flakes if needed, then serve it hot with fresh basil torn over the top and extra Parmesan for anyone who wants it. The basil adds a pop of freshness that cuts through the richness perfectly.
Save One night, I served this to a friend who claimed she didn't like creamy pasta dishes. She finished her plate, then quietly reached for seconds while pretending to check her phone. When she left, she texted me asking for the recipe, and I knew this dish had won her over without either of us having to say a word.
Making It Your Own
You can swap the chicken for shrimp if you want something lighter and quicker, adding them in the last few minutes so they don't overcook. If you have leftover rotisserie chicken, shred it and stir it in at the end to save time and effort. For a vegetarian version, skip the chicken entirely and add white beans or chickpeas for protein, and use vegetable broth instead of chicken broth. You can also toss in whatever greens you have on hand, like kale or arugula, and they'll wilt beautifully into the sauce just like spinach does.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days, and the orzo will soak up even more of the creamy sauce as it sits. When you reheat it, add a splash of broth, cream, or even water to loosen the sauce back up, because the orzo tends to absorb liquid overnight. I like reheating it gently on the stovetop over low heat, stirring often, but the microwave works in a pinch if you cover it and stir halfway through. The flavors actually deepen after a day in the fridge, so don't be surprised if your leftovers taste even better than the first night.
Serving Suggestions
This dish is hearty enough to stand alone, but a simple side salad with lemon vinaigrette cuts through the richness and adds a nice contrast. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce left in the bowl, and I always keep some on hand when I make this. A glass of chilled Pinot Grigio or a lightly oaked Chardonnay pairs beautifully with the creamy, garlicky flavors, and honestly, it makes a weeknight dinner feel like a special occasion.
- Serve with a crisp green salad dressed in lemon and olive oil to balance the creamy orzo.
- Keep warm garlic bread nearby for mopping up every last bit of sauce from the pan.
- Pour a glass of white wine and call it dinner, because this dish deserves to be savored slowly.
Save This recipe has become one of those dishes I make without thinking, the kind that feels like muscle memory and tastes like home. I hope it brings you the same comfort and joy it's brought to my table, one creamy, satisfying bite at a time.
Recipe FAQs
- → Can I use boneless, skinless chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully and offer more flavor and tenderness. They may require an extra minute or two of cooking time.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce, or use whole milk mixed with a tablespoon of cornstarch for body. Greek yogurt can also work but add it off heat to prevent curdling.
- → Is this dish gluten-free?
Yes, simply replace the orzo with gluten-free pasta and ensure your chicken broth is certified gluten-free. The rest of the ingredients are naturally gluten-free.
- → Can I prepare this ahead of time?
Cook through step 7, then refrigerate. Reheat gently on the stovetop, adding the spinach and Parmesan just before serving to maintain texture and flavor.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy sauce and sun-dried tomato flavors beautifully.
- → Can I use sun-dried tomato paste instead of whole sun-dried tomatoes?
Yes, use 2-3 tablespoons of paste and stir it in with the garlic. This adds concentrated flavor but reduces texture variation in the dish.