Inspired by my popular chicken dish, this creamy, one-pan Marry Me Chicken Orzo is an easy-to-prepare, 30-minute meal. Tender chicken and orzo are simmered in a rich tomato cream sauce with sundried tomatoes, Parmesan cheese, garlic, and herbs.
One Pan Pasta is the best!
What could be easier than making an entire creamy, delicious pasta and chicken dish all in one pan on the stove?
This recipe is quick and easy and very much like my one-pan creamy chicken orzo and my mushroom and spinach orzo, but I’m pulling in the flavors from my most popular dinner recipe, Marry Me Chicken.
Sundried tomatoes, garlic, Parmesan, and herbs give this meal tons of flavor, while a bit of heavy cream makes it rich and satisfying.
Ready in about half an hour, Marry Me Chicken Orzo will be perfect for dinner tonight, but feels special enough for guests too.
Enjoy!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: For protein, I’m using diced boneless, skinless chicken breast. You could also use boneless chicken thighs or chicken tenderloins. Just cut the chicken into bite-sized pieces so that it cooks evenly and is easy to eat.
- Orzo: I’ve tested this recipe with regular orzo and whole wheat orzo, and both work perfectly in this one-pot pasta recipe. Gluten-free orzo can also be used, but the cooking time may be a bit different. I think that you could also use other types of small pasta that cook at the same rate, such as acini de pepe, fregola, ditalini, or stelline (little stars).
- Chicken Stock: Use a good quality packaged chicken stock, or homemade stock if you have it. To have more control over the amount of salt in the pasta, use low-sodium chicken broth.
- Heavy Cream: To make this orzo rich and luscious, stir in a cup of heavy cream (double cream in the UK) with the broth and orzo. I think cream makes the perfect creamy sun-dried tomato sauce, but you can lighten things up by using half-and-half instead.
- Sun-Dried Tomatoes: These are the stars of all of my marry me chicken variations. Look for sundried tomatoes packed in oil, and chop them up into small pieces for this recipe.
- Garlic: For the best flavor, use freshly minced garlic cloves rather than “jarlic” or pre-minced garlic options. I think that 3 cloves is the perfect amount, but feel free to add an extra one if you’re a big garlic fan.
- Tomato Paste: Concentrated tomato paste adds acidity and a beautiful color to this orzo dish. I like to use tomato paste that comes in a tube so that I always have it available in the fridge. If you’re using canned tomato paste, save the extra in the freezer for your next recipe.
- Crushed Red Pepper Flakes: These add a mild amount of heat that is balanced well by the creaminess of the sauce. If you’re making this for kids or don’t prefer spicy things, you can add less red pepper or leave it out altogether.
- Parmesan Cheese: I always suggest grating fresh Parmesan from a wedge rather than buying it pre-grated. It melts more smoothly and tastes better this way, trust me!
- Fresh Basil: Fresh herbs are the perfect finishing touch for this simple meal.
Tip!
Looking to make this orzo recipe vegetarian? Just skip the chicken! You can serve the orzo with pan-fried tofu or stir in some cannellini beans at the end for extra protein.
Recipe Tips
- Use a large, deep skillet or saute pan for this recipe that will easily hold all of the orzo and chicken. I use a 10-inch skillet, but a 12-inch one would be fine too. Since the pasta is cooked in the pan uncovered, you don’t need a skillet with a lid.
- Stir frequently as the orzo is simmering so that the pasta doesn’t stick to the bottom of the pan.
- Taste the orzo at the end for seasoning, and also to check that the pasta is done. If the orzo seems too al dente, continue cooking for a minute or two with a splash of broth if needed.
- Add fresh spinach or baby kale a few minutes before the orzo is finished to give the meal some extra veggies.
- Complete your meal with some easy garlic bread, homemade breadsticks, or a simple tossed green salad.
- Save the leftovers and enjoy them for lunch tomorrow, or make this recipe specifically for meal prep! I think it tastes even better the next day, after the flavors have some time to develop.
More One Pot Pasta Recipes
One Pot Creamy Parmesan Chicken Pasta
Cheeseburger Pasta
Chicken Parmesan Pasta
Buffalo Chicken Pasta
You and your family will love the flavors and the simplicity of this chicken and orzo pasta recipe! Keep a few boxes of orzo in the cupboard and you’ll be ready to make this easy dinner anytime the mood for this delicious take on Marry Me Chicken strikes.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Marry Me Chicken Orzo
Equipment
- Large deep skillet or sauté pan
- Wooden Spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1 pound (450 g) chicken breasts diced into bite-size pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 tablespoons (28 g) unsalted butter divided
- 1 teaspoon tomato paste
- ½ cup (85 g) sundried tomatoes chopped
- 3 cloves garlic minced
- 1 ½ cups (285 g) orzo uncooked (regular or whole wheat)
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 2 ½ cups (600 ml) chicken stock
- 1 cup (240 ml) heavy cream (double cream in the UK)
- ½ cup (43 g) Parmesan cheese grated
- 1 tablespoon fresh basil leaves chopped
Instructions
- Heat the olive oil and 1 tablespoon butter in a large deep skillet over medium heat. Add the chicken, season with salt, pepper, and smoked paprika, and cook for 2-3 minutes until lightly browned. Remove the chicken to a plate and set aside.
- Add the remaining 1 tablespoon butter to the skillet. Stir in the tomato paste, sundried tomatoes, and garlic, and cook for 30 seconds until fragrant.
- Add the orzo, crushed red pepper, oregano, and thyme, and cook for another 30 seconds, stirring constantly.
- Pour in the chicken stock and cream, then return the chicken to the pan. Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring every 1-2 minutes so the orzo does not stick to the pan.
- When the orzo is tender, remove the skillet from the heat. Stir in the Parmesan until melted. Taste and adjust seasoning as needed.
- Garnish with fresh basil before serving.
Notes:
- Stir frequently during cooking to prevent the orzo from sticking.
- Taste the orzo at the end to ensure it’s fully cooked before removing from heat.
- For a lighter version, replace half of the cream with milk, or use half and half.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Orzo doesn’t generally freeze well.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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