Creamy Sun-Dried Tomato Chicken Orzo

Introduction & Inspiration

I’m always on the hunt for delicious, satisfying, and relatively easy one-pan meals, especially those featuring pasta and a creamy sauce. This Creamy Sun-Dried Tomato Chicken Orzo recipe immediately caught my eye! The combination of tender chicken, chewy orzo pasta, vibrant spinach, and a rich, creamy sauce infused with sun-dried tomatoes sounded absolutely irresistible.

My inspiration came from wanting a comforting yet slightly sophisticated pasta dish that could be made mostly in one skillet, minimizing cleanup without sacrificing flavor. I envisioned a creamy, savory sauce coating every grain of orzo and piece of chicken, punctuated by the intense, sweet-tart flavor of sun-dried tomatoes.

My goal was to explore this recipe, which cleverly cooks the orzo directly in the skillet with chicken stock before finishing it with heavy cream and Parmesan. It seemed like a fantastic technique for creating a flavorful, cohesive dish perfect for a weeknight dinner or a cozy weekend meal.

Get ready for a creamy, dreamy, one-pan pasta dinner!

Nostalgic Appeal

While this specific dish might feel contemporary, it taps into several comforting and nostalgic culinary themes. Creamy pasta dishes, in general, are ultimate comfort food for many, evoking feelings of warmth, satisfaction, and home-cooked goodness.

The flavor profile, with garlic, Italian seasoning, basil, sun-dried tomatoes, and Parmesan, draws heavily on Italian-American cuisine, a style known for its comforting and crowd-pleasing dishes. It feels familiar and satisfyingly rich.

Sun-dried tomatoes themselves have a slightly retro charm for me, reminding me of popular dishes from the 90s, but their intense flavor remains timelessly delicious.

And the simplicity of a one-pan meal, while convenient, also connects to a more traditional, rustic style of cooking where everything simmers together, allowing flavors to meld beautifully.

Homemade Focus (One-Pan Wonder)

This Creamy Sun-Dried Tomato Chicken Orzo recipe is a fantastic example of efficient homemade cooking. By utilizing one large skillet for searing the chicken, toasting the orzo, cooking the pasta, and finishing the sauce, it streamlines the process and significantly reduces cleanup time. It’s homemade comfort without a sink full of pots!

I truly appreciate recipes that build flavor layers within a single pan. You start by searing the seasoned chicken, creating flavorful browned bits (fond) in the skillet. Then, you sauté the aromatics and toast the orzo in those same flavorful drippings before adding the broth and finally the cream.

Making the creamy sauce directly in the pan with the orzo allows the pasta to absorb the flavors of the chicken stock, garlic, and sun-dried tomatoes as it cooks, resulting in a much richer and more integrated dish than simply adding cooked pasta to a finished sauce.

Despite its relative ease and one-pan method, this dish delivers a depth of flavor and a satisfying richness that feels entirely homemade and thoughtfully prepared.

Flavor Goal

The primary flavor goal of this dish is a rich, creamy, savory, and slightly tangy experience, featuring tender chicken, perfectly cooked orzo pasta, bursts of intense sun-dried tomato flavor, and aromatic herbs and garlic. It aims for a comforting yet vibrant pasta dish.

The chicken tenderloins, seasoned with paprika, Italian seasoning, salt, and pepper, provide a tender, savory protein element. Searing adds extra flavor.

The orzo pasta, cooked directly in the chicken stock and finished with cream, becomes plump, tender, and infused with savory flavor.

The sun-dried tomatoes are a key flavor component, offering concentrated bursts of sweet, tangy, and umami-rich tomato flavor throughout the dish.

The creamy sauce, built with chicken stock, heavy cream, Parmesan cheese, garlic, basil, and red pepper flakes, ties everything together, creating a luscious, savory, slightly cheesy coating with a hint of spice.

The fresh spinach, wilted in at the end, adds a touch of freshness and color, balancing the richness of the sauce.

Ingredient Insights

Let’s explore the ingredients and their roles:

• Chicken breast tenderloins: Naturally tender cut, cooks quickly. Regular chicken breast, cut into strips or cubes, can also be used.
• Olive oil: For searing chicken and sautéing aromatics.
• Paprika, Italian seasoning, Salt, Black pepper: Seasoning rub for the chicken.
• Garlic, minced: Essential aromatic base.
• Sun-dried tomatoes, chopped: Provide intense sweet-tart umami flavor. Oil-packed or dry-packed can be used; if dry, they might soften more in the sauce.
• Orzo, uncooked: Small pasta shape perfect for cooking in the skillet and absorbing sauce.
• Chicken stock: Flavorful liquid for cooking orzo and forming the sauce base.
• Salt: Seasons the orzo and sauce.
• Fresh spinach: Adds nutrients, color, and freshness; wilts down significantly.
• Heavy cream: Creates the rich, creamy finish for the sauce.
• Dried basil & Red pepper flakes: Add herbaceous notes and optional heat to the sauce.
• Grated Parmesan cheese: Adds salty, umami, cheesy flavor and helps thicken the sauce slightly.

Using good quality stock, sun-dried tomatoes, and Parmesan enhances the final dish.

Essential Equipment

The beauty of this recipe is its reliance on one main cooking vessel:

• A large skillet with a lid: Crucial for searing, sautéing, cooking the orzo, and finishing the dish. It needs to be large enough to hold all ingredients and have a tight-fitting lid for simmering the orzo.
• Cutting board & Knife: For prepping chicken (if needed), garlic, and sun-dried tomatoes (if whole).
• Small bowl: For whisking starch slurry (if using that thickening method, though this recipe relies on cream/Parmesan/reduction). Correction: The source recipe does mention arrowroot/cornstarch, but it’s in a different recipe snippet included in the previous user prompt, not this specific Orzo recipe. I will stick to the ingredients listed for this recipe.
• Whisk (optional, for sauce) or Wooden spoon/spatula: For stirring.
• Measuring cups and spoons.
• Grater: For Parmesan cheese.

A good quality, large skillet is key!

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1 lb chicken breast tenderloins
• 2 tbsp olive oil (for chicken)
• 1 tsp paprika
• 1 tsp Italian seasoning
• ¼ tsp salt (for chicken)
• ¼ tsp black pepper (for chicken)
• 1 tbsp olive oil (for skillet)
• 5 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup orzo, uncooked
• 2 cups chicken stock
• ¼ tsp salt (for sauce/orzo)
• 4 oz fresh spinach
• 1/2 cup heavy cream
• 1 tbsp dried basil
• 1/4 tsp red pepper flakes
• 2 tbsp grated parmesan
• (Optional Garnish: Fresh Parsley – mentioned in previous article sections but not this recipe)

These quantities yield a generous skillet meal, likely 4 servings.

Have ingredients prepped as the cooking process moves fairly quickly.

Step-by-Step Instructions (Elaborated)

Let’s cook this delicious one-pan meal:

1. Prepare and Sear Chicken:

• Pat chicken tenderloins dry. Season them with paprika, Italian seasoning, 1/4 tsp salt, and 1/4 tsp black pepper.
• Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
• Add the seasoned chicken tenderloins to the hot skillet. Sear for 3 minutes on each side until golden brown but not necessarily cooked through.
• Remove the chicken from the pan and set aside on a plate.

2. Sauté Aromatics and Toast Orzo:

• Add the remaining 1 tbsp olive oil to the same skillet (don’t wipe it out!). Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant.
• Add the uncooked orzo to the skillet. Stir constantly and toast the orzo for about 2 minutes until it smells nutty and turns slightly golden. This step enhances the orzo’s flavor.

3. Cook Orzo:

• Pour in the chicken stock and add the 1/4 tsp salt. Stir well, scraping up any browned bits from the bottom of the pan.
• Bring the liquid to a boil.
• Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let the orzo cook for 5-8 minutes, or until it has absorbed most of the liquid and softened. Stir occasionally during this time to prevent the orzo from sticking to the bottom of the pan.

4. Add Spinach and Cream:

• Add the fresh spinach to the skillet. Stir it into the orzo until the spinach wilts down, which will take about 2-3 minutes.
• Pour in the heavy cream. Add the dried basil and red pepper flakes. Stir everything together well.

5. Finish Chicken and Sauce:

• Return the seared chicken (and any juices from the plate) back into the pan, nestling it into the creamy orzo mixture.
• Cover the skillet again and let it simmer on low heat for 2-5 minutes, just until the chicken is heated through and fully cooked.
• Stir in the grated Parmesan cheese until melted into the sauce.

6. Serve: Serve immediately, ensuring each portion gets chicken, creamy orzo, and sauce. Garnish with fresh parsley if desired.

A delicious one-pan meal ready relatively quickly!

Troubleshooting

One-pan pasta dishes require attention to liquid levels and sticking:

• Problem: Orzo is sticking to the bottom of the pan.
  • Solution: Ensure you stir the orzo occasionally while it simmers covered (Step 3). Make sure the heat is truly on low. If needed, add an extra splash of chicken stock during cooking.
• Problem: Orzo is undercooked/hard after 8 minutes.
  • Solution: Different brands of orzo or variations in heat may require slightly longer cooking. Add another splash of stock if the pan is dry, cover, and continue simmering for a few more minutes until tender.
• Problem: Orzo is overcooked/mushy.
  • Solution: Start checking the orzo for tenderness around the 5-minute mark. Stop cooking as soon as it’s al dente, as it will continue to cook slightly in the residual heat and sauce.
• Problem: Sauce is too thick.
  • Solution: Stir in an extra splash of chicken stock or heavy cream until desired consistency is reached.
• Problem: Chicken is dry.
  • Solution: Use tenderloins as suggested, sear briefly, and finish cooking gently in the sauce just until cooked through (165°F internal temp if using a thermometer). Don’t overcook during the final simmer.

Keep an eye on the orzo while it simmers!

Tips and Variations

Let’s customize this creamy pasta dish:

• Tip: Use sun-dried tomatoes packed in oil for extra flavor; drain them but you can even use a bit of the oil for sautéing.
• Variation: Substitute chicken thighs (boneless, skinless, cut into pieces) for the tenderloins for potentially juicier meat.
• Tip: For a lighter version, use half-and-half or whole milk instead of heavy cream, but the sauce will be less rich.
• Variation: Add other vegetables like sautéed mushrooms, roasted red peppers, or artichoke hearts along with the spinach.
• Tip: Use fresh basil instead of dried, stirring it in at the very end with the Parmesan for brighter flavor.
• Variation: Swap the orzo for another small pasta shape like ditalini or small shells, adjusting cooking time as needed.

Make it your own perfect one-pan meal!

Serving and Pairing Suggestions

This Creamy Sun-Dried Tomato Chicken Orzo is a satisfying main course on its own.

Serving: Serve hot, directly from the skillet or plated individually.

Pairing:

• Bread: Crusty bread is essential for soaking up the delicious creamy sauce. Garlic bread would be fantastic.
• Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta.
• Vegetables: Steamed or roasted broccoli or asparagus would complement the dish well.
• Wine: A medium-bodied white wine like Pinot Grigio or Chardonnay, or a light red like Pinot Noir, would pair nicely. Drink with moderation.

It’s a complete and comforting meal experience.

Nutritional Information

This is a creamy pasta dish with chicken. Nutritional information is approximate and depends on specific ingredients and serving size (assuming 4 servings):

• Calories: 500-650+
• Fat: 25-40+ grams
• Saturated Fat: 10-18+ grams
• Cholesterol: 80-120+ mg
• Sodium: 600-900+ mg (Stock, Parmesan, and added salt contribute)
• Total Carbs.: 40-55 grams
• Dietary Fiber: 3-6 grams
• Sugars: 5-10 grams
• Protein: 30-40+ grams

This is a substantial, protein-rich meal, but also high in fat and potentially sodium. Adjustments like using less cream or low-sodium broth can modify the profile.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Creamy Sun-Dried Tomato Chicken Orzo is a one-pan pasta dish featuring seared chicken tenderloins and orzo cooked directly in a creamy sauce made with chicken stock, heavy cream, Parmesan cheese, garlic, herbs, and flavorful sun-dried tomatoes. Fresh spinach is wilted in at the end.

Q&A:

Q: Can I make this ahead of time? A: It’s best enjoyed fresh, as the orzo will continue to absorb liquid and can become softer upon reheating. However, leftovers can be refrigerated.

Q: How do I store and reheat leftovers? A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of ¹ milk or chicken broth to loosen the sauce and prevent sticking, or reheat in the microwave.  

Q: Can I freeze this dish? A: You can, but the texture of the cream sauce and the orzo might change upon thawing and reheating (sauce could separate, pasta could be mushy). Freeze in an airtight container for up to 1-2 months. Thaw in the fridge and reheat gently.

Q: Can I make this vegetarian? A: Yes! Omit the chicken (or substitute pan-fried tofu or extra mushrooms) and use vegetable broth instead of chicken stock.

Q: Can I use regular pasta instead of orzo? A: Orzo’s small size is ideal for cooking directly in the skillet. Larger pasta shapes would require significantly more liquid and different cooking times, making the one-pan method difficult. It’s better to cook larger pasta separately and add it to the finished sauce.

I hope this detailed guide encourages you to try this delicious and convenient Creamy Sun-Dried Tomato Chicken Orzo! It’s a fantastic one-pan meal packed with flavor. Enjoy!