Chicken Orzo Pasta

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If you haven’t tried orzo before, this is your sign to do it! Orzo is a small variety of pasta. It is shaped like rice, and has a similar creaminess to risotto. This creamy chicken orzo pasta recipe starts off with a can of Campbell’s® Cream of Chicken Soup, which makes it super easy and tasty. Thank you Campbell’s® for sponsoring this post.

This chicken orzo makes the perfect weeknight dinner, because it is quick and easy to prepare. It is bursting with flavor and contrast, plus a dose of nutrients from the chicken breast, spinach, and sun-dried tomatoes.

Why You'll Love This Chicken Orzo Pasta

Dinner in 30 – You can prepare this recipe in just 25 minutes! It is so easy, making it perfect for hectic weeknights.
One Pot Wonder – One of my favorite things about this dish is that the whole thing can be prepared in the same pan!

Ingredients for Orzo Pasta

Campbell’s ® Cream of Chicken – Part of what makes this recipe so quick and easy is that the sauce starts with a can of Campbell’s cream of chicken!
Chicken – Aim for 1-1 ½ pounds of boneless skinless chicken breast. This is usually between 3-4 breasts. Chicken thighs do work as well, but does have a different dark meat texture, just use skinless chicken.
Butter – Cooking the chicken in butter adds flavor to your chicken breast, while also keeping it moist.
Salt and Pepper – Your sauce will have plenty of flavor, so just season your chicken breast with salt and pepper.
Sun-dried Tomatoes – Not only do these sun-dried tomatoes bring a bright, tangy flavor to the dish, they are also a good source of vitamin c, potassium, and fiber.
Garlic – This recipe calls for a significant garlic flavor. Use 2 teaspoons, or 4 cloves of freshly minced garlic.
Chicken Stock – You need liquid to cook the orzo. Using stock helps to create a layer of flavor. Chicken broth also works.
Orzo – You will need 1 cup of dry, uncooked orzo.
Parmesan – You need ⅓ cup of parmesan for the sauce, but you may want extra for garnish. Grated parmesan works well because it melts into the dish easily.
Baby Spinach – Spinach brings a lovely touch of green to the flavor and appearance of the dish. Plus, spinach is high in vitamins A, K, C, and folate. Baby spinach is just the right size to enjoy with your orzo, once wilted. If you only have bigger spinach leaves, break them up before adding them to the pan.
Optional garnishes – You may wish to garnish your orzo with some fresh parsley or rosemary, or extra parmesan.

How to Make It

Season the chicken breast with salt and pepper.
In a large skillet, over medium heat, sauté the chicken breast in butter or extra virgin olive oil. Cook for 6-7 minutes. When cooked, remove from the pan and set aside.
Add the sundried tomatoes and garlic to the pan and cook for 1 minute to rehydrate and aromatize them.
To the pan add the chicken stock, making sure to scrape the cooked bits from the bottom of the pan. Raise heat to high and cook the orzo for 5-6 minutes or until soft.
Whisk in the Campbell’s ® Cream of Chicken, parmesan and baby spinach to the skillet and cook for another 2-3 minutes on medium-low heat.
Return the chicken to the pan and simmer for a few minutes to develop flavor and rewarm the chicken. Serve warm and garnish with fresh herbs and grated cheese as desired.

Step by Step Instructions

To start, prepare your chicken breasts and season them with salt and pepper.

Heat your skillet to medium, and add 2 tbsp of butter to the pan. Saute your chicken breasts for 6-7 minutes. Once they are done, remove the chicken from the pan and set it aside for later.

Keep your pan hot, and add your sundried tomatoes and garlic. Cook for 1 minute, until your garlic is fragrant, and sundried tomatoes begin to rehydrate.

Next, add your chicken stock to the pan. Scrape the bottom as you go, to dissolve the browned bits and add flavor to your sauce. Bring the pan to high heat and add the orzo. Cook for 5-6 minutes, or until soft.

Whisk your can of cream of chicken into the pan. Add your parmesan and baby spinach, and reduce the heat to medium-low. Continue cooking for 2-3 minutes.

Add your chicken back to the pan and simmer for a few more minutes, until everything is well combined and warmed through.

Garnish with fresh herbs and grated cheese as desired, and enjoy warm! If you like a little tang, add a splash of lemon juice. This is one of my favorite meals and is great for meal prep.

Cook's Tips

You can keep your chicken orzo in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, in 30-second intervals for 2-3 minutes.
For a really elegant finish, top your chicken orzo with a swirl of pesto and a few toasted pine nuts before serving.
Rather than buying your own stocks and broths all the time, a tastier and more affordable route is to make them at home. You can make vegetable broth using scraps right on the stove, or you can make chicken broth in your pressure cooker. I also like to keep bouillon paste in my refrigerator so that if I need stock or broth in a pinch, it is always ready in minutes!

FAQ:

Is orzo pasta or rice?

While orzo looks like rice, it is actually a type of pasta. Orzo is a type of pastina – a category of small pastas often used in soups.

Can you substitute pasta for orzo?

If you don’t have orzo for this dish, you can try substituting Arborio rice, short grain rice, couscous, or another type of pastina. Note that if you use anything other than orzo, you should consult the box for cooking instructions, as they will likely not cook in the same amount of time as your orzo would, the consistency WILL change.

How long does it take for orzo to cook?

Orzo typically takes about 8-10 minutes to cook. In this one-pot recipe the orzo continues cooking once the other ingredients are added to the pan.

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