The Creamiest Sun-Dried Tomato Chicken Orzo

The Creamiest Sun-Dried Tomato Chicken Orzo is a comforting and flavorful dish that’s packed with creamy goodness, tender chicken, and rich sun-dried tomatoes.

The orzo, a small pasta that resembles rice, soaks up all the creamy sauce, making every bite bursting with flavor. This dish is perfect for a weeknight dinner or when you want to impress guests with something that’s quick to prepare yet tastes like it’s been slow-cooked for hours. The combination of chicken, sun-dried tomatoes, garlic, and a creamy sauce is truly irresistible.

Kitchen Equipment Needed

• Large skillet or sauté pan
• Medium pot for cooking orzo
• Measuring cups and spoons
• Knife and cutting board
• Wooden spoon or spatula
• Tongs (optional, for cooking chicken)

Ingredients Overview

• Chicken: Boneless, skinless chicken breasts provide lean protein and serve as the perfect base for this creamy dish.
• Orzo: A pasta that adds heartiness and absorbs the creamy sauce, making it an excellent companion to the chicken and sun-dried tomatoes.
• Sun-dried tomatoes: These tomatoes bring a rich, tangy flavor that balances out the creaminess of the sauce.
• Creamy sauce: A combination of heavy cream, garlic, and Parmesan creates a velvety sauce that coats the orzo and chicken.

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil

For the Orzo

• 1 cup orzo pasta
• 4 cups chicken broth (or water)

For the Creamy Sauce

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (packed in oil)
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Directions

1. Cook the Chicken
   Season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side until golden and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside to rest. Once cooled slightly, slice into thin strips.
2. Cook the Orzo
   In a medium pot, bring 4 cups of chicken broth (or water) to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes, until al dente. Drain the orzo, reserving about 1/2 cup of the cooking liquid for later use.
3. Make the Creamy Sauce
   In the same skillet that you used for the chicken, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld together.
4. Add the Cream and Cheese
   Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the sauce starts to thicken. Stir in the grated Parmesan cheese until smooth and creamy. Season with red pepper flakes, salt, and pepper to taste.
5. Combine the Chicken, Orzo, and Sauce
   Add the cooked orzo to the skillet with the creamy sauce, stirring gently to combine. If the sauce is too thick, add a bit of the reserved pasta cooking liquid to reach your desired consistency. Add the sliced chicken to the pan and toss everything together until well coated.
6. Serve
   Once everything is combined and heated through, serve the orzo in bowls, garnished with fresh chopped basil. Optionally, sprinkle a little extra Parmesan on top for added richness.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~500
• Fat: ~30g
• Carbohydrates: ~35g
• Protein: ~30g

Expert Tips

• Chicken Substitutes: You can substitute the chicken with turkey breast, chicken thighs, or even shrimp for a different protein.
• Customize the Sauce: If you prefer a tangier sauce, add a splash of lemon juice or a tablespoon of cream cheese for extra creaminess.
• Sun-Dried Tomatoes: For a milder version, use sun-dried tomatoes that are packed in water rather than oil. You can also reduce the amount of sun-dried tomatoes if you prefer a subtler flavor.

FAQs

Can I use regular pasta instead of orzo?
Yes! If you don’t have orzo, you can substitute with any small pasta like penne or rotini. Adjust the cooking time accordingly.

Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the components ahead of time and reheat the dish. Store the cooked orzo, chicken, and sauce separately in the refrigerator for up to 3 days. Reheat in a skillet, adding a little more cream if needed.

Can I make this dish vegetarian?
Yes, omit the chicken and add extra vegetables like spinach, zucchini, or mushrooms to create a hearty vegetarian version. You can also add plant-based protein options like tofu or tempeh.

Storing & Freezing

• Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of milk or cream to refresh the sauce.
• Freezing: This dish can be frozen, but the creamy sauce may separate upon reheating. If freezing, store the orzo and sauce separately and reheat on the stovetop, adding a little cream to restore the consistency.

Substitutions & Variations

• Dairy-Free: Use coconut cream or cashew cream in place of heavy cream and nutritional yeast instead of Parmesan to make this dish dairy-free.
• Vegetables: Add spinach, roasted bell peppers, or sun-dried tomatoes for more texture and flavor.
• Extra Spice: Add extra red pepper flakes, chili powder, or even a dash of hot sauce for a spicier kick.

The Creamiest Sun-Dried Tomato Chicken Orzo

The Creamiest Sun-Dried Tomato Chicken Orzo is a comforting and flavorful dish that’s packed with creamy goodness, tender chicken, and rich sun-dried tomatoes. The orzo, a small pasta that resembles rice, soaks up all the creamy sauce, making every bite bursting with flavor.

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Equipment

• Large skillet or sauté pan
• - Medium pot for cooking orzo
• Measuring cups and spoons
• Knife and cutting board
• - Wooden spoon or spatula
• - Tongs (optional, for cooking chicken)

Ingredients

  

• #### For the Chicken
• - 2 boneless skinless chicken breasts
• - Salt and pepper to taste
• - 1 tablespoon olive oil
• #### For the Orzo
• - 1 cup orzo pasta
• - 4 cups chicken broth or water
• #### For the Creamy Sauce
• - 2 tablespoons butter
• - 3 cloves garlic minced
• - 1/2 cup sun-dried tomatoes chopped (packed in oil)
• - 1 cup heavy cream
• - 1/2 cup Parmesan cheese grated
• - 1/4 teaspoon red pepper flakes optional, for a little heat
• - Salt and pepper to taste
• - Fresh basil chopped (for garnish)

Instructions

 

• **Cook the Chicken**
• Season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side until golden and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside to rest. Once cooled slightly, slice into thin strips.
• **Cook the Orzo**
• In a medium pot, bring 4 cups of chicken broth (or water) to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes, until al dente. Drain the orzo, reserving about 1/2 cup of the cooking liquid for later use.
• **Make the Creamy Sauce**
• In the same skillet that you used for the chicken, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld together.
• **Add the Cream and Cheese**
• Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the sauce starts to thicken. Stir in the grated Parmesan cheese until smooth and creamy. Season with red pepper flakes, salt, and pepper to taste.
• **Combine the Chicken, Orzo, and Sauce**
• Add the cooked orzo to the skillet with the creamy sauce, stirring gently to combine. If the sauce is too thick, add a bit of the reserved pasta cooking liquid to reach your desired consistency. Add the sliced chicken to the pan and toss everything together until well coated.
• **Serve**
• Once everything is combined and heated through, serve the orzo in bowls, garnished with fresh chopped basil. Optionally, sprinkle a little extra Parmesan on top for added richness.