Tuscan Chicken Orzo

The first time I made Tuscan chicken orzo, it was supposed to be just another Tuesday dinner, but something about that combination of sun-dried tomatoes, cream, and perfectly toasted orzo made my entire apartment smell like an Italian grandmother's kitchen. I remember standing over the stove, wooden spoon in hand, absolutely refusing to let anyone else stir the pan because I was convinced the orzo would stick if I looked away for even ten seconds.

Last winter, my friend came over completely defeated by a terrible day at work, and I swear this bowl of pasta actually fixed something inside her. She took one bite and said it tasted like the kind of comfort food people write novels about, then proceeded to scrape her plate clean before asking if I had more.

Ingredients

• Chicken: Two boneless breasts cut into bite-sized pieces create perfect portions that cook quickly and absorb all those glorious Italian flavors
• Salt, pepper, and Italian herbs: This simple trio builds the foundational seasoning that makes every bite sing instead of just taste like plain chicken
• Olive oil: Two tablespoons provide enough fat to get that gorgeous golden sear on the chicken while carrying all the aromatics through the dish
• Garlic: Three cloves might feel aggressive until you remember that garlic and cream are basically best friends in Italian cooking
• Yellow onion: One small onion, finely diced, creates that subtle sweet backbone that makes the sauce taste like it simmered for hours instead of minutes
• Sun-dried tomatoes: Half a cup of these concentrated jewels brings tangy depth and those gorgeous red ribbons throughout the pasta
• Baby spinach: Two cups might seem like a lot, but it wilts down into perfect little green threads that make the dish feel virtuous
• Orzo pasta: One cup is the sweet spot that soaks up all the sauce while maintaining that perfect al dente texture
• Chicken broth: Two cups of low-sodium broth provides the liquid base that cooks the orzo and creates that velvety sauce
• Heavy cream: One cup transforms everything from a simple pasta dish into something luxurious and restaurant-worthy
• Parmesan cheese: Half a cup of freshly grated cheese adds that salty umami punch that makes the whole dish come alive
• Red pepper flakes: A quarter teaspoon is optional, but that tiny hint of heat cuts through the richness beautifully
• Fresh basil: Scatter leaves on top right before serving for that pop of color and sweet, peppery aroma
• Extra Parmesan: Always have more cheese at the table because this is the kind of dish that deserves seconds

Instructions

Season the chicken:

Toss the bite-sized chicken pieces with salt, pepper, and Italian herbs until evenly coated, letting them sit while you prep everything else so the seasoning really penetrates the meat

Sear the chicken:

Heat olive oil in your largest deep skillet over medium-high heat, add the chicken in a single layer, and let it develop that golden crust before flipping, about 5 to 7 minutes total, then remove it to a plate

Build the aromatics:

In the same beautiful browned pan, sauté the onion for 2 minutes until it softens, add the garlic for just 1 minute until fragrant, then stir in the sun-dried tomatoes

Toast the orzo:

Add the dry orzo directly to the pan and stir constantly for about a minute so it absorbs all those flavorful oils and gets slightly toasted

Create the sauce base:

Pour in the chicken broth while scraping up all those gorgeous browned bits from the bottom, then reduce the heat to medium-low so everything gently simmers

Simmer and thicken:

Pour in the heavy cream, return the chicken to the pan, and let everything simmer uncovered for 8 to 10 minutes, stirring occasionally until the orzo is tender and the sauce coats the back of your spoon

Finish with cheese and greens:

Stir in the Parmesan and spinach, cooking for just 2 to 3 minutes until the cheese melts into the sauce and the spinach wilts into perfect green ribbons

Season and serve:

Taste and adjust the seasoning, add red pepper flakes if you want that gentle heat, then serve immediately with fresh basil and extra Parmesan scattered on top

Save

This recipe has become my go-to for dinner parties because it looks impressive but actually requires very little active cooking time, leaving me free to actually hang out with people instead of being stuck in the kitchen.

Make It Your Own

Sometimes I swap in rotisserie chicken to save time, adding it in the last few minutes just to heat through rather than searing it first, which turns this into a genuine 20-minute meal. The texture changes slightly, but honestly, nobody has ever complained when they are hungry and tired.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the cream while letting the sun-dried tomatoes shine, but if you prefer something richer, a lightly oaked Chardonnay echoes the buttery notes in the sauce. Either way, pour yourself a glass while you cook because the recipe might call for cream, but the cook calls for wine.

Leftover Love

This actually reheats beautifully for lunch the next day, though I promise it will never be quite as good as that first bite when it is fresh and creamy. Add a splash of broth when reheating and nobody will ever know it was not just made.

• Store in an airtight container for up to three days
• The orzo will continue absorbing liquid, so do not panic if it looks thicker the next day
• Reheat gently over medium-low heat, stirring frequently and adding liquid as needed

Save

This is the kind of dinner that makes people feel loved without you having to say a word.

Recipe FAQs

→ Can I use a different pasta instead of orzo?

Yes, you can substitute orzo with small pasta shapes like ditalini, small shells, or even broken spaghetti. Adjust cooking time as needed and add extra liquid if the pasta absorbs more than orzo.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth or cream to loosen the sauce, as the orzo will continue absorbing liquid.

→ Can I make this dish lighter?

Substitute half-and-half or whole milk for heavy cream, though the sauce will be less rich. You can also use chicken thigh meat instead of breasts for more flavor, or reduce the amount of Parmesan.

→ What can I serve with Tuscan chicken orzo?

This dish is complete on its own, but pairs well with a crisp green salad dressed with balsamic vinaigrette, crusty Italian bread, or roasted vegetables like asparagus and bell peppers.

→ Can I make this gluten-free?

Yes, replace the orzo with gluten-free small pasta or rice. Ensure all other ingredients, particularly the chicken broth and seasonings, are certified gluten-free.

→ Why is my sauce too thick?

Orzo naturally absorbs liquid as it cooks. If the sauce becomes too thick, simply add warm chicken broth or water a quarter cup at a time until you reach the desired consistency.