Looking for an easy dinner that’s creamy, comforting, and packed with flavor, this Tuscan chicken orzo is a great one to have in your back pocket. Tender pieces of seasoned chicken are cooked with a creamy Parmesan sauce, sun-dried tomatoes, spinach, and orzo for a meal that’s hearty without being complicated.
The orzo makes this dish especially cozy because it soaks up all that creamy sauce while still keeping a nice, satisfying texture. Add the garlic, herbs, Parmesan, and sun-dried tomatoes, and every bite has something delicious going on.
And the best part? This Tuscan chicken orzo comes together in one skillet after the orzo is cooked, so it’s an easy option for a weeknight dinner when you want something that feels a little more special than the usual pasta dish.
If you love hearty dishes like this, be sure to try our creamy chicken bacon ranch pasta and creamy tortellini bake next!
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Why You’ll Love This Recipe
- Creamy and comforting: The heavy cream and Parmesan create a rich sauce that coats every bite of orzo.
- Packed with flavor: Garlic, herbs, Dijon mustard, lemon juice, sun-dried tomatoes, and Parmesan all work together for a flavorful sauce.
- Tender seasoned chicken: The chicken is seasoned with paprika, basil, oregano, garlic salt, black pepper, and Slap Ya Mama before being cooked.
- Orzo makes it hearty: The small pasta shape is perfect for soaking up the creamy sauce.
- One-skillet finish: Once the orzo is cooked, the rest of the dish comes together in the same skillet.
- Includes vegetables: Baby spinach and sun-dried tomatoes add color and flavor.
- Great for busy nights: It feels like a restaurant-style dinner without requiring a complicated cooking process.
- Easy to serve: Everything comes together in one creamy, hearty dish, so there’s no need to prepare a separate sauce.
- Family-friendly: Creamy pasta, chicken, and Parmesan make this an easy dinner to enjoy together.
Key Ingredients
Check out the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
- Chicken: The main protein that makes this orzo dish hearty and satisfying, while soaking up all the creamy, savory flavors.
- Orzo pasta: The perfect base for the dish, giving you tender little bites that mix beautifully with the creamy sauce.
- Heavy cream & Parmesan cheese: Create a rich, creamy sauce with plenty of cheesy flavor that coats the chicken and orzo.
- Baby spinach: Adds freshness, color, and a little texture while balancing out the rich ingredients.
- Dijon mustard & lemon juice: Add a little tang and brightness that keeps the creamy sauce from tasting too heavy.
- Paprika, basil, oregano, garlic salt, black pepper & Slap Ya Mama: Bring savory, herby flavor with a little kick that makes the chicken and sauce extra flavorful.
Variations
- Use chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breasts.
- Add mushrooms: Sliced mushrooms would be a delicious addition to the creamy sauce.
- Use kale: Swap the baby spinach for finely chopped kale if you prefer.
- Add more sun-dried tomatoes: If you love their sweet, tangy flavor, add a little extra.
- Add red pepper flakes: A pinch of red pepper flakes would give the creamy sauce a little heat.
- Try another pasta: If you don’t have orzo, another small pasta shape can be used, though the texture will be different.
- Add extra Parmesan: More Parmesan is always an easy way to make the sauce even richer.
- Use a different cheese: A little grated Romano or Asiago could be used along with or in place of some of the Parmesan.
How to make Tuscan Chicken Orzo
Step 1: Cook the orzo to al dente. Then, drain and set aside. Cook the chicken, onions, and seasonings in oil until the onions have softened.
Step 2: Next, add the garlic and cook until fragrant. Set the chicken aside.
Step 3: Add the broth, lemon juice, mustard, and cornstarch to the same pan. Cook until thickened.
Step 4: Add the cream and tomatoes and bring to a very low boil. Then, add the Parmesan cheese and stir until melted and creamy.
Step 5: Return the chicken to the skillet and cook until the mixture is hot and the chicken is cooked through.
Step 6: Stir in the spinach and cook until wilted. Then, add the orzo. Enjoy!
Expert Tips
- Cook the orzo al dente: Since the orzo will be stirred into the warm sauce at the end, cooking it al dente helps keep it from becoming too soft.
- Cut the chicken evenly: Cutting the chicken into roughly 1-inch pieces helps it cook more evenly.
- Don’t skip the seasonings: The combination of paprika, basil, oregano, garlic salt, black pepper, and Slap Ya Mama gives the chicken a lot of its flavor.
- Use the same skillet: Cooking the sauce in the same skillet as the chicken helps carry all those savory flavors into the sauce.
- Don’t rush the Parmesan: Let the cheese melt fully into the sauce before moving on to the next step.
- Keep an eye on the cream: Bring the sauce to a slight boil rather than letting it aggressively boil.
- Add the spinach near the end: Baby spinach wilts quickly, so there’s no need to cook it for long.
- Stir the orzo in last: Adding the cooked orzo at the end helps keep the pasta from becoming overly soft.
Tuscan Chicken Orzo FAQs
Tuscan chicken orzo is a creamy pasta dish made with seasoned chicken, orzo, Parmesan, sun-dried tomatoes, spinach, and a creamy sauce flavored with garlic and herbs.
Yes. Boneless, skinless chicken thighs can be used in place of the chicken breasts. Cut them into similar-sized pieces so they cook evenly.
The chicken is seasoned with paprika, basil, oregano, garlic salt, black pepper, and Slap Ya Mama. The creamy sauce gets additional flavor from garlic, Dijon mustard, lemon juice, sun-dried tomatoes, and Parmesan.
Store this dish in an airtight container for up to 3 days.
No, freezing is not recommended. Dishes made with heavy cream separate when defrosted, ruining the dish.
Reheat the dish over medium-low heat in a saucepan. Add a small amount of broth or cream to help loosen the dish while reheating it.
Great Pairings for Your Tuscan Chicken Orzo
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Tuscan Chicken Orzo
Ingredients
- 1 pound orzo pasta
- 2 chicken breasts, cut into 1 inch pieces
- 1 tablespoon olive oil
- ½ teaspoon paprika
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon garlic salt
- 1 teaspoon black pepper
- ½ teaspoon Slap Ya Mama
- 1 teaspoon corn starch
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 ½ cups chicken broth
- 1 cup heavy cream
- ¼ cup sun-dried tomatoes
- 2 cups baby spinach, packed
- 1 cup Parmesan cheese, grated
Instructions
- Cook orzo pasta according to package directions until al dente. Drain and set aside.
- In a large pan or skillet, heat olive oil over medium heat.
- Add onions and chicken, then sprinkle in seasonings. Let cook for a few minutes before adding in the minced garlic.
- Cook until the chicken is no longer pink. Transfer chicken to a plate.
- Into the same skillet, add in chicken broth, lemon juice, Dijon mustard, and cornstarch. Stir to combine and let cook for 2-3 minutes.
- Stir in heavy cream and sun-dried tomatoes. Let come to a slight boil then add the Parmesan cheese. Let cook until the cheese is melted.
- Add chicken back into the skillet and let cook for 5-6 minutes until chicken is completely cooked through and mixture is hot.
- Now, stir in spinach and let cook until spinach starts to wilt.
- Add in orzo pasta, stir to combine and serve.
Notes
- Cook the orzo al dente: Since the orzo will be stirred into the warm sauce at the end, cooking it al dente helps keep it from becoming too soft.
- Cut the chicken evenly: Cutting the chicken into roughly 1-inch pieces helps it cook more evenly.
- Don’t skip the seasonings: The combination of paprika, basil, oregano, garlic salt, black pepper, and Slap Ya Mama gives the chicken a lot of its flavor.
- Use the same skillet: Cooking the sauce in the same skillet as the chicken helps carry all those savory flavors into the sauce.
- Don’t rush the Parmesan: Let the cheese melt fully into the sauce before moving on to the next step.
- Keep an eye on the cream: Bring the sauce to a slight boil rather than letting it aggressively boil.
- Add the spinach near the end: Baby spinach wilts quickly, so there’s no need to cook it for long.
- Stir the orzo in last: Adding the cooked orzo at the end helps keep the pasta from becoming overly soft.
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