Description
Creamy Chicken Orzo is the ultimate one-pot comfort food. Tender chicken, soft orzo pasta, sautéed vegetables, and a luscious creamy sauce come together for a cozy, hearty dinner that tastes like chicken pot pie without the fuss. Perfect for busy weeknights or when you crave a warm, satisfying meal.
Ingredients
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2 boneless skinless chicken breasts (or 2 cups rotisserie chicken, diced)
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1 tsp onion powder
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1 tsp garlic powder
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½ tsp paprika
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1 cup orzo pasta
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2 celery stalks, diced
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2 carrots, peeled and diced
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1 small yellow onion, diced
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2 tbsp butter
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1 tbsp olive oil
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2 cups chicken broth
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1 cup heavy whipping cream (or half-and-half)
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1 tsp chicken bouillon powder
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2 tbsp all-purpose flour
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Salt and black pepper, to taste
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Chopped parsley, for garnish (optional)
Instructions
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Cook orzo in salted boiling water according to package directions (8–10 min). Drain and set aside.
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In a large skillet over medium-high heat, melt butter with olive oil. Sauté onion, celery, and carrots for 4–5 min until tender.
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Reduce heat to medium. Sprinkle flour over vegetables; stir 2–3 min to form a roux.
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Gradually whisk in chicken broth. Stir in cream, bouillon powder, onion powder, garlic powder, paprika, salt, and pepper. Simmer 5–7 min until thickened.
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Add diced chicken; simmer 2–3 min to heat through.
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Stir in cooked orzo until creamy and combined. Taste and adjust seasoning. Garnish with parsley if desired.
Notes
Use rotisserie chicken for quicker prep; add it at the end to keep it moist.
Heavy cream gives the richest texture; half-and-half or whole milk works for a lighter version.
To make it a true one-pot dish, cook orzo directly in the skillet with extra broth.
Add mushrooms, peas, or spinach for extra veggies.
Leftovers: Refrigerate up to 3 days. Add a splash of broth or cream when reheating. Freezing is possible but may slightly affect texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-pot / Sauté and simmer
- Cuisine: American