Description
This Creamy Chicken Orzo is a comforting and easy-to-make one-pan meal featuring tender chicken pieces, tender orzo pasta, and a rich, cheesy sauce enhanced with hints of paprika, thyme, and spinach for a deliciously balanced dish perfect for weeknight dinners.
Ingredients
Scale
Pasta and Protein
- ½ pound orzo pasta
- 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces, patted dry
Seasonings and Cooking Fats
- 1 tablespoon olive oil
- ½ teaspoon salt (plus more for pasta water)
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, room temperature
Aromatics and Flavorings
- â…“ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
- ½ cup chicken broth
- ¼ teaspoon dried mustard
- â…› teaspoon sweet paprika
- â…› teaspoon ground thyme
Sauce and Greens
- 21 ounce condensed cheddar cheese soup, undiluted
- ¼ cup whole milk
- ½ cup chopped baby spinach, stems removed, lightly packed
Garnish (Optional)
- Chopped fresh parsley or dried parsley flakes
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions for 9-11 minutes until al dente. Drain the pasta, rinse with cool water to stop cooking, and set aside.
- Cook Chicken: Preheat a large 12-inch skillet over medium-high heat. Add olive oil, then season the chicken pieces with salt and pepper. Cook the chicken for 7-9 minutes until lightly golden and no longer pink inside. Remove the chicken from skillet and set aside on a clean plate.
- Sauté Aromatics: Reduce the burner temperature to medium-low. Add butter, diced onions, and minced garlic to the skillet. Cook for 1-2 minutes until the onions are tender and the garlic is fragrant.
- Add Broth and Spices: Stir in chicken broth, dried mustard, sweet paprika, and ground thyme. Cook for an additional 2-3 minutes until the broth begins to simmer gently.
- Make Cheese Sauce: Add the condensed cheddar cheese soup and whole milk to the skillet. Stir well until the sauce becomes smooth and creamy.
- Combine Pasta and Chicken: Stir the cooked orzo pasta into the cheese sauce until fully coated. Add the cooked chicken and chopped baby spinach. Stir gently and cook for 2-3 minutes, just until the spinach has wilted.
- Serve: Remove from heat. Serve immediately garnished with fresh or dried parsley if desired.
Notes
- Be sure not to overcook the orzo; it should be tender but still have a slight bite (al dente).
- Using room temperature butter helps it melt evenly and blend into the sauce smoothly.
- You can substitute baby kale or Swiss chard for spinach if preferred.
- For a lower-fat version, use reduced-fat cheddar cheese soup and milk.
- If fresh parsley isn’t available, dried parsley flakes provide a nice garnish alternative.
