Save The smell of garlic hitting hot oil still takes me back to my tiny apartment kitchen, where I first attempted this one-pan wonder on a rainy Tuesday. I had everything in separate pans like a chaotic restaurant line, my roommate poking her head in to ask why I was using every burner we owned. Now I know the magic happens when everything simmers together, the orzo drinking up that luscious cream sauce while the chicken gets impossibly tender. It is the kind of dinner that makes people pause mid-bite and ask what is in this, anyway.
I served this at a dinner party last winter, watching my friend Mark suspiciously eye the spinach but then go back for thirds. The way the cheese melts into the hot orzo creates these incredible gooey strands, and the basil on top makes it look like you spent hours on something that came together in under an hour. Someone actually asked for the recipe before they even finished their plate.
Ingredients
- 2 large boneless skinless chicken breasts cut into bite-sized pieces: Cutting the chicken before cooking means more surface area gets golden and flavorful, plus it cooks faster so you can get to eating sooner
- 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp dried Italian herbs: Season the chicken generously before it hits the pan, this builds the foundation of flavor that carries through the whole dish
- 2 tbsp olive oil: Use a neutral olive oil with a decent smoke point since you will be cooking at medium-high heat to get that nice sear on the chicken
- 3 cloves garlic minced: Fresh garlic is non-negotiable here, jarred garlic has a weird metallic aftertaste that ruins the delicate Italian vibe
- 1 small yellow onion finely diced: The onion sweetness balances the tangy sun-dried tomatoes, so do not skip this step even if you normally hate chopping onions
- 1/2 cup sun-dried tomatoes in oil drained and sliced: These are the flavor powerhouse of the dish, look for ones packed in oil rather than dry ones since they are more tender and flavorful
- 2 cups baby spinach roughly chopped: The spinach wilts down to almost nothing, so do not be shy with it, it adds fresh color and a nice earthy contrast to the rich cream sauce
- 1 cup orzo pasta: Orzo is essentially rice-shaped pasta, but any small pasta shape would work in a pinch, though cooking times might vary slightly
- 2 cups low-sodium chicken broth: Low-sodium is crucial here since the Parmesan and sun-dried tomatoes already bring plenty of saltiness to the party
- 1 cup heavy cream: This creates that luxurious restaurant-style sauce, though I have used half-and-half when I was trying to pretend I am being healthy
- 1/2 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the sauce
- 1/4 tsp crushed red pepper flakes optional: Just a tiny pinch adds a whisper of heat that makes all the flavors pop without overwhelming anyone who cannot handle spice
- Fresh basil leaves and extra Parmesan for serving: The basil adds a fresh aromatic finish while extra Parmesan on top creates this gorgeous salty crust as it hits the hot pasta
Instructions
- Get the chicken golden and flavorful:
- Season those bite-sized chicken pieces generously with the salt, pepper, and Italian herbs, really massage it in so every piece is coated. Heat that olive oil in your large deep skillet over medium-high heat until it shimmers, then add the chicken in a single layer. Let it sizzle undisturbed for a few minutes to develop a gorgeous golden crust, then flip and cook until it is cooked through, about 5 to 7 minutes total. Remove the chicken with a slotted spoon and set it aside on a plate, leaving all those flavorful browned bits in the pan.
- Build the aromatic base:
- In that same gorgeous chicken-flavored skillet, toss in the diced onion and sauté for about 2 minutes until it is soft and translucent. Add the minced garlic and stir constantly for just 1 minute until it becomes fragrant, you want it to smell amazing without burning. Throw in the sliced sun-dried tomatoes and let them cook for another minute to release their incredible oil and sweetness into the pan.
- Toast the orzo and start the sauce:
- Dump the orzo right into the skillet and stir it around for a minute or two, toasting it in all those flavored oils until it smells nutty and incredible. Pour in the chicken broth and use your wooden spoon to scrape up all those browned bits from the bottom of the pan, that is where all the flavor lives. Reduce the heat to medium-low and let it start to bubble gently.
- Create the creamy magic:
- Pour in that heavy cream and add the cooked chicken back to the skillet along with any juices on the plate. Let everything simmer uncovered for about 8 to 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. The sauce will thicken beautifully as the orzo releases its starch and the liquid reduces down into something velvety and luscious.
- Finish with cheese and greens:
- Stir in the Parmesan cheese until it melts completely into the sauce, then add the chopped spinach and fold it through just until it wilts, about 2 to 3 minutes. If your sauce seems too thick, splash in a little more broth or water to loosen it up. Taste everything and adjust the seasoning if needed, then sprinkle with red pepper flakes if you want that gentle background heat. Serve it immediately while it is piping hot, topped with fresh basil leaves and an extra shower of Parmesan.
Save This recipe has become my go-to when someone needs a comfort meal, whether it is a broken heart, a bad day at work, or just a Tuesday that needs saving. There is something about the combination of tender chicken, creamy sauce, and those bursts of sun-dried tomato flavor that makes people feel taken care of.
Making It Ahead
I have learned that this dish actually tastes even better the next day, after all the flavors have had time to mingle and get acquainted. Store it in an airtight container in the refrigerator for up to three days, though it rarely lasts that long in my house. When reheating, add a splash of broth or cream because the orzo will have absorbed most of the liquid overnight.
Wine Pairing Secrets
A crisp Pinot Grigio cuts through the richness of the cream sauce while complementing the Italian herbs, but a lightly oaked Chardonnay adds a buttery note that echoes the Parmesan beautifully. If you prefer red, a Sangiovese has enough acidity to stand up to the creamy elements without being overwhelmed.
Get Creative
Sometimes I add artichoke hearts with the spinach for extra briny flavor, or throw in some roasted red peppers for sweetness. You can use half-and-half instead of heavy cream for a lighter version, though the sauce will not be quite as luxurious.
- Rotisserie chicken works beautifully here and cuts your prep time down to almost nothing
- Gluten-free orzo or rice-shaped gluten-free pasta makes this completely celiac-friendly
- Adding a handful of cherry tomatoes in the last few minutes brings pops of fresh brightness
Save This is the kind of recipe that turns an ordinary weeknight into something that feels like a hug on a plate. Enjoy every creamy, cheesy bite.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the dish through step 7 and refrigerate for up to 2 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth to loosen the sauce if needed. Add the spinach and Parmesan just before serving for best texture.
- → What's the best way to avoid overcooked chicken?
Cut the chicken into uniform bite-sized pieces so they cook evenly. Sauté until just golden on the outside (5-7 minutes), then remove immediately. The chicken will finish cooking gently when simmered in the sauce, keeping it tender and moist.
- → Can I substitute the heavy cream?
Absolutely. Use half-and-half for a lighter version, Greek yogurt for tanginess, or a combination of cream and chicken broth. Stir in dairy-free alternatives slowly at the end to avoid curdling, and adjust seasoning as needed.
- → How do I prevent the orzo from becoming mushy?
Cook the orzo in the broth for 8-10 minutes while stirring occasionally. The pasta continues absorbing liquid, so checking around 8 minutes is ideal. If the sauce thickens too quickly, add broth gradually until you reach your desired consistency.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy sauce and sun-dried tomatoes beautifully. Both wines have enough acidity to cut through the richness while enhancing the Italian flavors of garlic, tomato, and fresh herbs.
- → Can I add other vegetables to this dish?
Definitely. Roasted bell peppers, mushrooms, zucchini, or artichoke hearts work wonderfully. Add heartier vegetables early with the onions, and tender ones like zucchini or roasted peppers toward the end to maintain their texture.