Tuscan Chicken Orzo

The first time I made Tuscan chicken orzo, my kitchen smelled like an Italian grandmother had moved in for the evening. I had this massive bag of orzo sitting in my pantry for months, and suddenly it clicked—those tiny rice-shaped pasta pearls were meant to swim in creamy, garlicky goodness. Now this dish has become my go-to when I want something that feels indulgent but still comes together in under an hour.

Last winter, my friend Sarah came over for dinner after a rough week at work. I served this steaming bowl of Tuscan chicken orzo with some crusty bread, and she literally went quiet for five solid minutes, just eating and making these happy little sounds. That is when I knew this was not just dinner—it was comfort food magic.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and lets every forkful have tender chicken
• 1 tsp salt and 1/2 tsp black pepper: Season the chicken generously before cooking since this builds the flavor foundation
• 1/2 tsp dried Italian herbs: This herb blend gives the chicken that aromatic Mediterranean quality
• 2 tbsp olive oil: Use this to get a gorgeous golden sear on the chicken
• 3 cloves garlic minced: Fresh garlic is non-negotiable here—it perfumes the entire dish
• 1 small yellow onion finely diced: The onion becomes sweet and soft as it cooks, adding depth to the sauce
• 1/2 cup sun-dried tomatoes in oil drained and sliced: These little gems pack an intense umami punch that balances the cream
• 2 cups baby spinach roughly chopped: It wilts into the sauce at the end, adding color and a fresh contrast
• 1 cup orzo pasta: This rice-shaped pasta is the star of the show, absorbing all that flavorful sauce
• 2 cups low-sodium chicken broth: This cooks the orzo and becomes the base of the sauce
• 1 cup heavy cream: This transforms the broth into that luscious, restaurant-quality sauce
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself for the best melting capability
• 1/4 tsp crushed red pepper flakes: Optional, but a tiny bit of heat cuts through the richness
• Fresh basil leaves: Tear these by hand for the final aromatic garnish

Instructions

Season and sear the chicken:

Pat the chicken pieces dry, then season them with salt, pepper, and Italian herbs. Heat the olive oil in a large deep skillet over medium-high heat until it shimmers. Add the chicken in a single layer and let it develop a golden crust, about 5–7 minutes. Remove and set aside on a plate.

Build the aromatic base:

Lower the heat to medium and add the diced onion to the same skillet. Sauté for about 2 minutes until it softens and turns translucent. Add the minced garlic and cook for just 1 minute until it becomes fragrant, being careful not to burn it.

Add the sun-dried tomatoes:

Stir in the sliced sun-dried tomatoes and let them cook for about a minute. This helps release their oils and intensifies their flavor throughout the pan.

Toast the orzo:

Add the dry orzo to the skillet and stir constantly for about 1 minute. The pasta will start to smell nutty and look slightly glossy as it coats with the flavorful oil and aromatics.

Create the sauce base:

Pour in the chicken broth and use your wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium-low and let everything come to a gentle bubble.

Simmer with cream and chicken:

Add the heavy cream and return the cooked chicken to the skillet along with any juices on the plate. Let it simmer uncovered for 8–10 minutes, stirring occasionally. The orzo will absorb the liquid and soften while the sauce thickens beautifully.

Finish with cheese and spinach:

Stir in the Parmesan cheese until melted, then add the chopped spinach. Cook for 2–3 minutes more until the spinach wilts and everything is creamy and coated. If the sauce seems too thick, add a splash of broth or water.

Season and serve:

Taste the dish and adjust salt or pepper if needed. Sprinkle with red pepper flakes if you like a little heat. Serve immediately, topped with fresh basil leaves and extra Parmesan.

Pin It

My husband usually claims he is not a creamy pasta person, but this dish changed his mind completely. He now requests it at least twice a month, and I have caught him eating the leftovers cold straight from the refrigerator.

Make It Your Own

Half-and-half works perfectly if you want to cut some richness, or try adding a splash of white wine with the broth for extra depth. Rotisserie chicken is a genius shortcut—just shred it and add it during the last few minutes of simmering so it warms through without overcooking.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the cream while complementing the sun-dried tomatoes. If you prefer something with a bit more body, a lightly oaked Chardonnay plays beautifully with the garlic and Parmesan notes.

Serve It Like a Pro

A simple green salad with a bright vinaigrette balances the richness perfectly. Crusty bread is essential for mopping up every last drop of that sauce. If you want to impress guests, finish with an extra drizzle of olive oil right before serving.

• Let the dish rest for 5 minutes before serving so the sauce settles
• Hold back some fresh basil to garnish individual bowls
• Have extra Parmesan at the table because everyone will want more

Pin It

I hope this recipe finds its way into your regular rotation. There is something deeply satisfying about a dish that looks impressive but comes from one humble pan.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken?

Yes, you can substitute cooked rotisserie chicken. Add it during step 7 when you return the chicken to the skillet, and just heat through rather than cooking from raw.

→ What can I use instead of heavy cream?

Half-and-half works for a lighter sauce with slightly less richness. For a dairy-free option, try full-fat coconut milk, though this will alter the flavor profile.

→ Is this dish gluten-free?

Traditional orzo contains wheat, so this dish is not gluten-free as written. Substitute with gluten-free orzo, rice, or small pasta shapes to make it suitable for gluten-sensitive diets.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce, as the orzo will continue absorbing liquid.

→ Can I make this ahead of time?

The dish is best served fresh, but you can prep ingredients in advance. Chop vegetables, slice sun-dried tomatoes, and season chicken up to a day ahead. The sauce will thicken significantly if made ahead, so plan to add extra liquid when reheating.

→ What wine pairs well with this dish?

A crisp Pinot Grigio complements the creaminess without overwhelming the flavors. Lightly oaked Chardonnay also works beautifully, echoing the buttery notes from the parmesan and cream.