Creamy Chicken Orzo

A simple and delicious dinner of orzo in a creamy tomato sauce with tender shredded chicken and vegetables is sure to be your family’s new weeknight favorite! Creamy Chicken Orzo is a one-pan meal that you’ll be happy to cook and enjoy with them.

There is so much to love about this recipe for creamy orzo with chicken! Not only is this a super simple one-pot pasta meal, but it’s incredibly flavorful, with minimal work.

If you want more pasta recipes that don’t require boiling water, be sure to check out my Chicken Parmesan Pasta, Buffalo Chicken Pasta and simple One-Pot Pasta recipes.

Why You’ll Love This Orzo Recipe

If you’re tired of spaghetti and penne, then get ready for your new favorite pasta shape! Orzo is a small, rice-shaped pasta that cooks quickly and is easy to eat.

This creamy chicken and orzo dish cooks in one skillet, and is ready in under a half hour, so it’s the perfect dinner idea for a busy weeknight. Doing the dishes will be a breeze too.

Kids especially love orzo because it’s easy to eat with a spoon – no pasta twirling required! And you’ll love serving this meal to your family because it’s full of healthy veggies like kale and corn.

Save leftovers and enjoy them for lunch tomorrow, or make this recipe specifically for meal prepping. I think it tastes even better the next day!

For a vegetarian version of this meal, try my Creamy Mushroom and Spinach Orzo too!

Key Ingredients In Creamy Chicken Orzo

Orzo, chicken, and cream cheese are the stars of this recipe, with plenty of supporting actors in the form of flavorful add-ins. Here’s exactly what you need to make it:

Complete list of ingredients and amounts can be found in the recipe card below.

• Cooked Chicken: This recipe is the perfect way to use a rotisserie chicken! You can also cook chicken specifically for this recipe, either in a skillet or by boiling it. Have leftover chicken from last night’s dinner? Toss it in!
• Orzo: One and a half cups of dried orzo might not look like a lot, but it doubles in size after it’s cooked.
• Kale: A little bit of healthy greens is always welcome in my pasta! Wash and chop the kale before using.
• Corn: Frozen corn kernels add sweetness and balance to this savory dish. You can use fresh corn kernels if you have them, but frozen veggies are so much easier.
• For Flavor: Sauteed onion, sundried tomatoes, tomato paste, and minced garlic create a delicious sauce base.
• Broth: Chicken broth is added to the sauteed aromatics. This is the liquid that the orzo will cook in and absorb. You can of course use vegetable stock instead.
• For Creamy Orzo: half a block of cream cheese and grated parmesan are stirred in. Let the cream cheese sit out at room temperature for a bit so that it’s easy to incorporate. Whenever possible, grate your own parmesan cheese from a wedge rather than buying it pre-shredded. The flavor is so much better this way!

How To Make Creamy Chicken Orzo

1. Saute: Heat oil in a large skillet over medium heat. Add the diced onion and saute for 2-3 minutes, or until translucent. Stir in the chopped sundried tomatoes, garlic, salt, pepper, tomato paste and uncooked orzo pasta.
2. Add Broth: Cook for just a few seconds so that you don’t burn the garlic, then add 5 cups of chicken broth to the skillet. Bring to a boil, then reduce the heat to low and simmer for 10 minutes, or until the orzo is tender and has absorbed most of the liquid.
3. Mix in Chicken and Veggies: Stir in chopped kale, shredded chicken, and thawed frozen corn kernels.
4. Add Cheese: Still on low heat, add softened cream cheese and parmesan cheese to the orzo. Continue cooking, stirring, until the cheese is melted and the kale is wilted.

1. Serve: Serve hot, topped with additional fresh parmesan cheese.

Recipe Tips

• There’s no need to cover the skillet when making this recipe. The orzo will absorb some of the liquid, and the rest will evaporate and thicken to create the sauce.
• Don’t Walk Away From the Stove! You need to stir the orzo at least once a minute while it’s simmering so that it doesn’t stick to the bottom of the pan or start burning.
• I’m using a 10-inch skillet to make orzo. If your skillet is smaller or larger, the cooking time will differ a bit as the liquid will evaporate at a different rate.
• Adjust the consistency of the finished pasta with additional broth if needed.
• If your sauce seems thin, let it cool for a bit. The starch from the orzo will thicken the sauce as it reduces in temperature.
• This recipe works with regular orzo or whole wheat orzo! You can also use gluten-free orzo. Just keep in mind that different types of pasta may require more or less time to cook, so keep an eye on the pan, especially at the 10-minute mark. Add a splash of broth and continue cooking if needed until the pasta is tender.
• Use low heat. After the broth has boiled, the rest of the recipe should be done over low heat. Simmer the pasta, then gently heat the cream cheese and parmesan, still on low, so that the proteins in the cream cheese won’t separate.

Storing Tips

Store leftover chicken and orzo in an airtight container in the fridge, and enjoy within 3-4 days.

Reheat in the microwave, or gently on the stove. If needed, add a splash of water to loosen up the sauce.

Orzo doesn’t freeze well, as it’s so small. The pasta will absorb the sauce and become mushy when reheated.

What To Serve With Chicken and Orzo

What I love most about this dish is that it has everything in it already! Starch, protein, and veggies are already included, and all wrapped up in a delicious sauce.

So while there’s no real need to add side dishes to this meal, you might enjoy having some crusty bread or homemade garlic bread with it.

A fresh caesar salad or greens with homemade Italian dressing will also be delicious.

Need more recipes to make with orzo? Try my Lemon Chicken Orzo Soup and Greek Orzo Salad recipes!

More Easy Pasta Recipes

Buffalo Chicken Pasta

Creamy Cajun Chicken Pasta

Alfredo Chicken Lasagna Roll Ups

Homemade Hamburger Helper

All Pasta →

FAQs

Enjoy this new recipe for a one-pan creamy orzo chicken dinner that is ready in no time at all and will be loved by your family! Make sure you pin this so that you can find it again too.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 29 votes

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Creamy Chicken Orzo

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Author: Diana

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Creamy Chicken Orzo is a one pan meal that cooks quickly, with a delicious sauce and just enough healthy veggies to make it the perfect meal.

4 servings

Creamy Chicken Orzo is a one pan meal that cooks quickly, with a delicious sauce and just enough healthy veggies to make it the perfect meal.

Equipment

• 10-inch Cast Iron Skillet
• Spatula Spoon

Ingredients

• ▢ 2 tablespoons (15 ml) olive oil or butter
• ▢ ½ red onion diced (can use shallot or yellow onion)
• ▢ ½ cup (55 g) sundried tomatoes sliced thinly (we used oil-packed)
• ▢ 3 cloves garlic minced, about 2 teaspoons
• ▢ ¼ teaspoon black pepper
• ▢ ½ teaspoon salt to taste
• ▢ 2 tablespoons tomato paste
• ▢ 1 ½ cup orzo uncooked, regular or whole wheat
• ▢ 5 cups chicken broth plus more if needed for consistency
• ▢ 1 ½ cup (8 oz) (225 g) shredded chicken cooked
• ▢ 2 cups chopped kale
• ▢ ¾ cup corn kernels frozen or fresh
• ▢ ¼ cup (4oz) (112 g) cream cheese
• ▢ ¼ cup (½ ounce) (14 g) grated parmesan cheese plus more for serving

Instructions

• Heat olive oil in a large (10”) skillet over medium heat. Add onion and sauté for 2-3 minutes until the onion is translucent. Add in sun dried tomatoes, garlic, salt, pepper, tomato paste, and orzo. Stir until well coated.
• Add in 5 cups of chicken broth, then stir well and bring to a boil. Reduce heat to low and simmer for 10 minutes, until the orzo is tender and has absorbed most of the liquid.
• Stir in shredded chicken, corn, and kale. Stir to combine.
• Add the cream cheese and parmesan cheese. Continue cooking for 5-7 minutes, until the kale is wilted and the cheese has melted.
• Serve hot, garnished with more parmesan cheese.

Notes:

• This recipe serves 4 as a main dish or 6 as a side dish. 
• There’s no need to cover the skillet when making this recipe. The orzo will absorb some of the liquid, and the rest will evaporate and thicken to create the sauce.
• Adjust the consistency of the finished pasta with additional broth if needed.
• If your sauce seems thin, let it cool for a bit. The starch from the orzo will thicken the sauce as it reduces in temperature.
• This recipe works with regular orzo or whole wheat orzo! You can also use gluten-free orzo. Just keep in mind that different types of pasta may require more or less time to cook, so keep an eye on the pan, especially at the 10-minute mark. Add a splash of broth and continue cooking if needed until the pasta is tender.
• Use low heat. After the broth has boiled, the rest of the recipe should be done over low heat. Simmer the pasta, then gently heat the cream cheese and parmesan, still on low, so that the proteins in the cream cheese won’t separate.
• To Store: Keep leftovers in an airtight container in the fridge, and enjoy within 3-4 days. Reheat in the microwave as needed. 

Nutrition Information

Calories: 675kcal, Carbohydrates: 72g, Protein: 43g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Cholesterol: 100mg, Sodium: 1932mg, Potassium: 1712mg, Fiber: 8g, Sugar: 18g, Vitamin A: 4111IU, Vitamin C: 47mg, Calcium: 309mg, Iron: 6mg

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