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This One-Pot Creamy Chicken Orzo takes all my favorite comfort food bits and throws them together. The nickname comes from that can't-resist sun-dried tomato sauce that'll make anyone swoon when they taste it. I've started making this whenever I want something easy but fancy at home.
Fast But Fancy
What's so great about this meal is how fast you can whip it up while it tastes like you've been cooking all day. Grabbing a pre-cooked chicken and doing everything in one pot makes this your friend on hectic nights when you still want to eat something that wows.
Your Shopping List
- Butter and Olive Oil: 2 tablespoons of each, to start your sauce and give the orzo a light toast.
- Sun-Dried Tomatoes and Tomato Paste: 1/3 cup sun-dried and 1 tablespoon paste, for deep tomato goodness.
- Garlic: 3 cloves, minced, to add that savory kick.
- Red Pepper Flakes and Oregano: 1/4 teaspoon flakes and 1 teaspoon oregano, for subtle heat and herby taste.
- Orzo: 1 cup, because it cooks quick and gets that nice risotto feel.
- White Wine: 1/2 cup, bringing a tangy brightness. Swap for more chicken broth if you want.
- Chicken Broth: 3 cups, as your flavorful cooking liquid.
- Heavy Cream: 1 cup, to make everything silky smooth.
- Chicken: 2 cups shredded rotisserie chicken, for no-fuss protein.
- Parmesan Cheese: 1/2 cup freshly grated, to make it extra tasty.
- Basil: 1/4 cup chopped fresh, to brighten it all up.
Let's Cook
- Time to Enjoy
- Dish it up while it's hot and creamy, perfect for sharing with someone special.
- Bring It Together
- Mix in your chicken, cheese and basil, and let everything get warm and gooey.
- Create the Sauce
- Pour in your liquids and let that orzo cook right in the yummy sauce.
- Toast Your Orzo
- Toss it around in all those flavors for a few minutes, it really makes everything better.
- Build Your Base
- First get those aromatics going until they smell amazing in the butter and oil.
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Smart Cooking Tricks
Watch your liquid as the orzo bubbles away. Different pots need different amounts, so you might need to add more broth or cook it down longer. Go with your gut and tweak as you go.
Pairing Ideas
Try a peppery arugula salad with tangy balsamic on the side to cut through the richness. And don't forget some toasty garlic bread for mopping up that crazy good sauce.
Storing Leftovers
This dish warms up great the next day, just add a little cream or broth to loosen up the sauce. I wouldn't pop this in the freezer though, as the creamy mix and pasta taste way better when they're fresh.
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Frequently Asked Questions
- → Why does liquid matter?
Orzo needs the right amount of liquid to cook—too little and it won't soften, too much and it gets mushy. Adjust as you go!
- → Can the wine be skipped?
Sure, just use extra broth instead. The wine adds flavor but isn't a must-have.
- → Why is stirring important?
It keeps the orzo from sticking or burning at the bottom. Plus, it cooks more evenly!
- → Can raw chicken be used?
Yep, just cook the raw chicken first, remove it, and then follow the steps as written.
- → What about leftovers?
Store in the fridge in a sealed container for up to 3 days. Reheat with a splash of broth or cream so it doesn't dry out.
Conclusion
This comforting dish blends orzo and chicken with a zesty sun-dried tomato cream sauce. One pan, 30 minutes—easy and satisfying!