Description
Creamy Chicken Orzo is a comforting and flavorful one-pan meal featuring tender chicken pieces cooked in a rich cheddar cheese sauce with perfectly cooked orzo pasta, baby spinach, and aromatic spices. Ready in just 30 minutes, this dish combines creamy textures with savory notes for a satisfying dinner that’s easy to prepare.
Ingredients
Scale
Pasta
- ½ pound orzo pasta
- Salt (for pasta water)
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 and Vegetables
- 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 ounce condensed cheddar cheese soup (undiluted)
- ¼ cup whole milk
- ½ cup chopped baby spinach (stems removed, lightly packed)
Garnish
- Chopped fresh parsley or dried parsley flakes (optional)
Instructions
- Cook the Orzo Pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook for 9-11 minutes or until al dente according to package directions. Drain the pasta and rinse under cool water to stop the cooking process. Set aside.
- Cook the Chicken: Heat a large 12-inch skillet over medium-high heat. Add olive oil and the cut chicken pieces. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 7-9 minutes, stirring occasionally, until the chicken is lightly golden on the outside and no longer pink in the center. Remove the chicken from the skillet and place it on a clean plate; set aside.
- Sauté Aromatics: Reduce the skillet heat to medium-low. Add the unsalted butter, diced sweet yellow onion, and minced garlic to the skillet. Cook for 1-2 minutes, stirring occasionally, until the onions are tender and fragrant.
- Add Broth and Spices: Pour in the chicken broth and stir in dried mustard, sweet paprika, and ground thyme. Cook for 2-3 minutes until the broth begins to simmer and the spices are well combined with the aromatics.
- Create the Cheese Sauce: Add the undiluted condensed cheddar cheese soup and whole milk to the skillet. Stir continuously until the sauce is smooth and heated through.
- Combine Pasta, Chicken, and Spinach: Stir the cooked orzo pasta into the cheese sauce until fully coated. Add the cooked chicken pieces and chopped baby spinach, stirring gently to combine. Cook for an additional 2-3 minutes until the spinach has completely wilted into the sauce.
- Serve: Remove the skillet from heat. Serve the creamy chicken orzo immediately, garnished with chopped fresh parsley or dried parsley flakes if desired.
Notes
- For a lighter version, substitute whole milk with low-fat milk and use reduced-fat cheddar cheese soup if available.
- Be careful not to overcook the orzo to prevent it from becoming mushy; it should be al dente.
- Fresh spinach can be substituted with baby kale or swiss chard if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- If you want extra heat, add a pinch of red pepper flakes when sautéing the garlic and onions.
