Description
This Creamy Tomato Orzo with Chicken is a comforting one-pot meal featuring tender orzo pasta cooked in a rich tomato and cream sauce, combined with savory rotisserie chicken and fresh basil. Perfect for a quick weeknight dinner, it offers a luscious blend of flavors with the added richness of Parmesan cheese and a hint of Italian seasoning.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion, finely chopped
- 3 cloves garlic, minced
Liquids & Seasonings
- 1/4 cup dry white wine
- 1/4 cup tomato paste
- 1/2 teaspoon Italian seasoning
- 2 cups chicken broth
- 1 cup heavy/whipping cream
- Salt & pepper, to taste
Main Components
- 1 cup uncooked orzo pasta
- 2 cups cooked/rotisserie chicken, shredded or chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 handful fresh basil, torn
Instructions
- Sauté the Aromatics: Heat the olive oil and butter in a Dutch oven or large soup pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for approximately 30 seconds until fragrant, taking care not to brown it.
- Deglaze with Wine: Pour in the dry white wine and let it bubble and reduce for about 30 seconds to deglaze the pot and infuse flavor.
- Incorporate Tomato Paste and Seasoning: Stir in the tomato paste and Italian seasoning, mixing thoroughly to combine the flavors.
- Add Liquids and Orzo: Pour in the chicken broth and heavy cream, then add the uncooked orzo. Increase the heat to high and stir to dissolve the tomato paste into the liquid.
- Simmer the Orzo: Once the mixture comes to a boil, reduce the heat to maintain a gentle simmer (medium to medium-low). Cook uncovered for 10 minutes, stirring often to prevent sticking and encourage even cooking of the orzo. Adjust the heat or add a splash more broth or cream if the orzo absorbs liquid too quickly.
- Finish with Chicken and Cheese: Stir in the cooked chicken, grated Parmesan cheese, and torn basil leaves. Remove the pot from heat, cover, and let it sit for 3 to 5 minutes until the sauce thickens to your preferred consistency.
- Season and Serve: Taste and adjust seasoning with salt and pepper as desired. Serve warm and enjoy your creamy, delicious meal.
Notes
- If the orzo is soaking up liquid too quickly before it’s fully cooked, reduce the heat and consider adding a splash more broth or cream to maintain moisture.
- If there is too much liquid remaining after cooking, cover the pot longer off the heat to allow the orzo to absorb the excess, or continue simmering gently to reduce the sauce.
- Using rotisserie chicken speeds up preparation, but leftover cooked chicken can be used as well.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
