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Creamy Chicken and Orzo

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5 from 7 reviews

This one-pot chicken and orzo tastes like chicken pot pie and risotto had a baby. It’s creamy, herby, and loaded with veggies and chicken! And the best part is that it all cooks in one pot in less than 30 minutes!!

  • Total Time: 25 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 cups chicken stock
  • 16 ounces orzo pasta
  • 12 ounce bag frozen peas and carrots
  • 1.5-2 cups heavy cream
  • 2 cups cooked shredded rotisserie chicken
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Heat 2 tablespoons butter in a large saute pan over medium heat until it melts.
  2. Add 1 diced onion along with a couple pinches of salt and pepper and cook, stirring frequently, for about 4 minutes.
  3. Add 6 cloves minced garlic, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a couple pinches of salt and pepper and cook for another minute or so, stirring frequently.
  4. Add a couple splashes of stock, scraping all the yummy bits off the bottom of the pot with a spatula.
  5. Stir in 16 ounces uncooked pasta, 12 ounces of frozen veggies, 1.5 cups heavy cream, 2 cups of shredded rotisserie chicken, the remaining chicken stock, and a couple pinches of salt and pepper.
  6. Bring to a simmer over medium-high heat, stirring every couple minutes so the orzo doesn’t stick to the bottom of the pan. Then reduce heat to medium-low and simmer gently until the noodles are al dente. Add the remaining half cup of heavy cream as needed until the noodles are cooked through.
  7. Season to taste with salt and pepper. Garnish with parsley and enjoy!
  8. If you enjoyed this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • This recipe makes a huge batch! You could easily halve it to feed a smaller family or just a couple of people. But the leftovers are delicious too!!
    • Switch up the herbs to change the flavors of the dish. Sage, oregano, rosemary, or basil would all be delicious in this dish! Use fresh or dried herbs.
    • Use leftover grilled chicken in place of the shredded rotisserie chicken if you’d like.
    • If the liquid has evaporated but the noodles aren’t quite cooked through, add a few more splashes of stock, broth, heavy cream, or milk until the noodles are cooked.
    • Season moderately with salt and pepper throughout the cooking process. The ingredient list is short so salt and pepper are going to add tons of flavor.
    • An enameled cast iron pot like this large pot works best for this recipe.

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  • Author: Kylie
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 436
  • Sugar: 5.3 g
  • Sodium: 217.7 mg
  • Fat: 15.7 g
  • Carbohydrates: 51.8 g
  • Fiber: 3.3 g
  • Protein: 20.7 g
  • Cholesterol: 62.9 mg

Find it online: https://midwestfoodieblog.com/chicken-and-orzo/