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The Creamiest Sun-Dried Tomato Chicken Orzo

A rich and creamy dish featuring tender chicken and orzo pasta enveloped in a luscious sun-dried tomato sauce. Perfect for quick dinners and family meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 1 cup orzo pasta
  • 1 pound boneless, skinless chicken breast, diced
Sauce Components
  • 1 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Method
 

Cooking the Orzo
  1. In a pot of boiling salted water, cook the orzo according to package instructions until al dente. Drain and set aside.
Cooking the Chicken
  1. In a large skillet over medium heat, add olive oil. Once hot, add the diced chicken, seasoning with salt and pepper. Cook until golden brown and fully cooked, approximately 5-7 minutes. Remove from the skillet and set aside.
Making the Sauce
  1. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Stir in sun-dried tomatoes and cook for an additional 2 minutes.
  2. Pour in the chicken broth and allow it to simmer. Then, stir in the heavy cream and combine well. Let it simmer for another 3-5 minutes until slightly thickened.
Combining Ingredients
  1. Add the cooked orzo and chicken back into the skillet, combining until everything is well coated with the creamy sauce.
Serving
  1. Garnish with fresh basil if desired and serve hot. Enjoy the creamy goodness!

Notes

Feel free to use low-fat milk or coconut milk for a lighter version. Pre-cooked chicken can save time. Ensure the orzo is cooked al dente for the best texture. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.