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Creamy Chicken and Orzo
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!!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
Units
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- 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
- Heat 2 tablespoons butter in a large saute pan over medium heat until it melts.
- Add 1 diced onion along with a couple pinches of salt and pepper and cook, stirring frequently, for about 4 minutes.
- 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.
- Add a couple splashes of stock, scraping all the yummy bits off the bottom of the pot with a spatula.
- 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.
- 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.
- Season to taste with salt and pepper. Garnish with parsley and enjoy!
- If you enjoyed this recipe, please leave a 5-star rating and review below!
Notes
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- 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.
Find it online: https://midwestfoodieblog.com/chicken-and-orzo/
