Description
A rich and creamy one-pot dish made with tender chicken, sun-dried tomatoes, and orzo pasta in a flavorful, velvety sauce.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach
- Fresh basil, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken pieces with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
- In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Add orzo and stir for 1 minute to toast slightly.
- Pour in chicken broth and bring to a simmer. Cook for about 8-10 minutes, stirring occasionally, until orzo is tender.
- Reduce heat to low and stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using.
- Return chicken to the skillet along with fresh spinach. Stir until spinach is wilted and everything is combined.
- Garnish with fresh basil before serving.
Notes
- Use jarred sun-dried tomatoes packed in oil for more flavor.
- Substitute spinach with kale if desired.
- Adjust the creaminess by adding more or less heavy cream.
- For extra protein, add some cooked bacon or pancetta.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg