Creamy Chicken Orzo with Spinach, Cherry Tomatoes, and Basil Pesto is a simple, comforting meal that brings together tender chicken, tiny pasta pearls, fresh spinach, and juicy cherry tomatoes all coated in a silky, creamy sauce. The basil pesto adds a bright, herby touch that really makes the flavors pop. It’s a dish that feels both fresh and comforting at the same time.
I love making this when I want a meal that’s quick but still feels special. The orzo cooks fast and the creamy sauce comes together with just a few simple ingredients. Adding the spinach and tomatoes not only gives it color but makes it feel lighter and full of freshness, which I appreciate even when the dish is creamy. The pesto stirred in at the end brings everything together with a punch of flavor.
One of my favorite ways to enjoy this meal is with a big sprinkle of extra parmesan on top and a side of crusty bread to soak up the sauce. It’s perfect for a cozy weeknight dinner or a lunch that feels a little fancy without any fuss. Whenever I make this, it always gets everyone’s thumbs up and often leaves me thinking about when I can make it again.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts keeps the dish lean and easy to cut into bite-sized pieces. If you prefer, thighs work too and add a bit more flavor and juiciness.
Orzo: This small pasta cooks quickly and gives a nice tender texture. If you can’t find orzo, you can swap it for other small pasta shapes like acini di pepe or even couscous.
Spinach: Fresh spinach adds color and a mild flavor. You can substitute baby kale or Swiss chard for a bit more bite and nutrition if you like.
Cherry Tomatoes: They bring a juicy, sweet pop. If unavailable, grape tomatoes or halved regular tomatoes will work well too.
Basil Pesto: Pesto gives this dish its fresh, herby twist. Store-bought works fine, but homemade pesto always feels more vibrant. For a dairy-free version, look for vegan pesto options or make your own without cheese.
Heavy Cream: This makes the sauce luxuriously creamy. You can swap it with half-and-half or coconut milk for a lighter or dairy-free version, though texture and taste will change slightly.
How Can I Make the Creamy Sauce Without It Getting Too Thick or Thin?
Getting the right sauce consistency is key. Here’s how to nail it:
- Use low to medium heat when adding cream and pesto to prevent curdling.
- Cook the orzo just until tender but still with a little bite, as it will absorb sauce after.
- Stir often while adding broth so the orzo releases starch, helping to thicken the sauce naturally.
- If the sauce is too thick, add a splash more broth or cream until it’s creamy but not runny.
- If it’s too thin, simmer a few minutes longer to allow liquid to reduce and thicken.
Remember, this sauce should gently coat the orzo and chicken, not drown them. Stirring in Parmesan last adds a nice creamy finish and helps keep the sauce smooth.
Equipment You’ll Need
- Large skillet – I use it because it cooks the chicken and pasta evenly in one pan and makes cleanup easier.
- Measuring cups and spoons – keep things accurate for the best flavor and texture.
- Wooden spoon or spatula – for stirring everything smoothly and avoiding scratches on your pan.
- Knife and cutting board – essential for chopping garlic, spinach, and chicken.
- Grater – for Parmesan cheese, if you’re grating fresh.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or sautéed sausage to change the protein. They cook quickly and add a different flavor profile.
- Use different cheeses like feta or mozzarella for a milder, creamier taste.
- Add sautéed mushrooms or roasted bell peppers for extra veggies and flavor.
- Stir in a squeeze of lemon or chopped fresh herbs like parsley or thyme to brighten the dish at the end.
Creamy Chicken Orzo With Spinach, Cherry Tomatoes, And Basil Pesto
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved or whole as preferred
- 1/2 cup heavy cream
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
How Much Time Will You Need?
This dish takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping and cutting the ingredients, and about 20 minutes cooking the chicken and orzo with the creamy sauce. It’s a quick, one-skillet meal that’s perfect for a busy weeknight!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper. Add them to the skillet and cook, stirring occasionally, until they’re golden brown on the outside and cooked through, about 5 to 7 minutes. When done, remove the chicken from the pan and set aside for later.
2. Sauté the Garlic and Toast the Orzo:
Using the same skillet, add the minced garlic and cook it for about 30 seconds until fragrant, being careful not to burn it. Then, stir in the orzo pasta and toast it lightly for 1 to 2 minutes. This brings out a lovely nutty flavor.
3. Cook the Orzo in Broth:
Pour in the chicken broth and bring it to a gentle simmer. Cook the orzo, stirring occasionally, until tender and most of the liquid is absorbed, usually about 9 to 11 minutes.
4. Add Veggies and Make It Creamy:
Stir in the chopped spinach, cherry tomatoes, heavy cream, and basil pesto. Cook for another 2 to 3 minutes, just until the spinach wilts and the sauce turns creamy and inviting.
5. Combine Chicken and Finish:
Add the cooked chicken back to the skillet and mix everything well to heat through. Finally, sprinkle in the grated Parmesan cheese and adjust salt and pepper to taste.
6. Serve and Enjoy:
Dish up your creamy chicken orzo and garnish with fresh basil leaves and extra Parmesan cheese if you like. Enjoy this delicious meal with a side of crusty bread or a light salad!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking. Thaw in the fridge overnight or use the cold water method for quicker thawing to ensure even cooking.
Can I Substitute the Heavy Cream?
Absolutely! You can use half-and-half or a dairy-free alternative like coconut milk for a lighter or vegan-friendly version. Keep in mind the sauce might be less rich but still creamy and delicious.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.
Can I Make This Recipe Vegetarian?
Yes! Simply omit the chicken and add extra vegetables like mushrooms, zucchini, or artichoke hearts. You might also add chickpeas for protein to keep it hearty and satisfying.
