Description
This Creamy Tomato Orzo with Chicken is a quick and comforting one-pan meal combining tender chicken, orzo pasta, and a rich tomato cream sauce infused with garlic and basil. Perfect for a cozy weeknight dinner, it comes together in just 25 minutes and serves four.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breast, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
Pantry Items
- 2 tablespoons olive oil
- 1 1/2 cups orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup tomato sauce
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and fully cooked, about 6 to 8 minutes. Once done, remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3 minutes until they become fragrant and softened, stirring occasionally to prevent burning.
- Add Liquids and Orzo: Stir in the orzo pasta followed by chicken broth, heavy cream, tomato sauce, dried basil, and crushed red pepper flakes if using. Mix everything well and bring the mixture to a simmer.
- Simmer the Orzo: Cover the skillet and let it cook on medium-low heat for 10 to 12 minutes, stirring occasionally. Cook until the orzo is tender and most of the liquid is absorbed, forming a creamy sauce.
- Combine Chicken and Season: Return the cooked chicken to the skillet and stir into the creamy orzo mixture. Season with salt and pepper to your taste, heating through for a minute or two.
- Serve: Serve the creamy tomato orzo hot, optionally garnished with additional dried basil or freshly grated Parmesan cheese for extra flavor.
Notes
- For a spicier kick, increase the crushed red pepper flakes.
- You can substitute heavy cream with half-and-half for a lighter version.
- Using fresh basil instead of dried will add a brighter flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- For a vegetarian option, omit chicken and use vegetable broth instead of chicken broth.
