Description
Creamy Chicken Orzo is a comforting, flavorful dish featuring tender chicken pieces cooked to golden perfection and mixed with orzo pasta in a rich, cheesy sauce. Infused with aromatic spices, garlic, and onions, and finished with fresh spinach, this one-pan meal is perfect for a quick and satisfying dinner that serves four in just 30 minutes.
Ingredients
Scale
Pasta
- ½ pound orzo pasta
- Salt (for pasta water, to taste)
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces, patted dry
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce Base
- 2 tablespoons unsalted butter, room temperature
- â…“ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
- ½ cup chicken broth
- ¼ teaspoon dried mustard
- â…› teaspoon sweet paprika
- â…› teaspoon ground thyme
- 21 ounces condensed cheddar cheese soup (undiluted)
- ¼ cup whole milk
Finishing Touches
- ½ cup chopped baby spinach, stems removed, lightly packed
- Chopped fresh parsley or dried parsley flakes (optional garnish)
Instructions
- Cook the Orzo: Boil a large pot of salted water. Add orzo pasta and cook for 9-11 minutes until al dente. Drain the pasta, rinse under cool water to stop cooking, and set aside.
- Cook the Chicken: Heat a large 12-inch skillet over medium-high heat and add olive oil. Season chicken pieces with salt and pepper, then add to skillet. Cook for 7-9 minutes, turning occasionally, until chicken is golden and no longer pink inside. Remove chicken to a plate and set aside.
- Sauté Aromatics: Reduce heat to medium-low. Add butter, diced onions, and minced garlic to the skillet. Cook for 1-2 minutes until onions are tender and fragrant.
- Add Broth and Spices: Stir in chicken broth, dried mustard, sweet paprika, and ground thyme. Cook for 2-3 minutes until the broth begins to simmer, allowing the flavors to meld.
- Create Cheese Sauce: Add the condensed cheddar cheese soup and whole milk to the skillet. Stir continuously until you achieve a smooth, creamy sauce.
- Combine Pasta and Chicken: Mix the cooked orzo into the cheese sauce until fully coated. Return the cooked chicken to the skillet along with the chopped spinach. Stir gently and cook for 2-3 minutes until the spinach is wilted and everything is heated through.
- Serve: Remove from heat and serve immediately. Optionally garnish with chopped fresh or dried parsley for color and freshness.
Notes
- For best texture, avoid overcooking the orzo; it should be tender but firm.
- Use fresh spinach for a vibrant flavor and wilt it just until soft.
- If cheddar cheese soup is unavailable, a homemade cheese sauce can substitute.
- Adjust seasoning to your taste, especially salt, since the cheese soup may already contain salt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
