One-Pot Creamy Chicken Orzo

Yasmin Fahr
Yasmin Fahr
Yasmin is a recipe developer, food writer, and the author of Keeping It Simple, a cookbook full of easy, weeknight one-pot recipes that was named a best spring 2020 cookbook by The New York Times, Forbes, and Esquire UK. Her writing and recipes have appeared online and in print publications such as NYT Cooking, The Kitchn, The Washington Post, Epicurious, TASTE, Bon Appétit, and others. She attended Cornell University and also received a master’s degree in Food Studies from New York University.
Follow
updated Jun 25, 2020
Snapshot Cooking
Be the first to leave a review!
Post Image
Credit: Joe Lingeman; Food Styling: Cyd McDowell

This easy orzo dish is pure veggie-packed comfort. Made all in pot, it tastes like grown-up mac 'n cheese — creamy, cheesy, and packed with good-for-you greens and chicken.

Serves4

Prep20 minutes

Cook15 minutes

Jump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Joe Lingeman; Food Styling: Cyd McDowell

This easy orzo dish is pure veggie-packed comfort. Made all in one pot, it tastes like grown-up mac and cheese — creamy, cheesy, and packed with good-for-you greens and chicken.

Instead of a cream- or milk-based sauce, this recipe uses grated Parmesan mixed with some of the pasta’s starchy cooking water to make a thick, cheesy sauce that coats the orzo. The tomatoes, which soften slightly as they cook, add little bursts of juicy flavor. To keep this dish as quick as can be, you’ll stir in store-bought rotisserie chicken — you can shred it while the orzo boils.

Enjoy leftovers as-is, warmed up with a splash of water to loosen up the sauce. Or, stir leftovers into vegetable or chicken stock for a quick and comforting soup. Either way, you can liven them up with more leafy greens, or other quick-cooking vegetables like mushrooms.

Comments

One-Pot Creamy Chicken Orzo

This easy orzo dish is pure veggie-packed comfort. Made all in pot, it tastes like grown-up mac 'n cheese — creamy, cheesy, and packed with good-for-you greens and chicken.

Prep time 20 minutes

Cook time 15 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 tablespoon

    olive oil, plus more for serving

  • 1 pound

    dried orzo

  • Kosher salt

  • 4 1/4 cups

    water, divided

  • 1 pint

    grape tomatoes (about 2 cups), halved

  • 4 cups

    baby spinach (about 4 ounces)

  • 1 1/2 to 2 cups

    shredded, cooked chicken (from 1/2 rotisserie chicken)

  • 1 cup

    grated Parmesan cheese

  • Freshly ground black pepper

Instructions

  1. Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 1 pound orzo, season lightly with kosher salt, and cook, stirring constantly, until toasted, about 1 minute. Add 4 cups of the water and season with salt. Bring to a boil over high heat and cook, stirring occasionally to prevent sticking, until the orzo is al dente and most of the water is absorbed, about 7 minutes. Meanwhile, halve 1 pint grape tomatoes (about 2 cups).

  2. Reduce the heat to medium and stir in the tomatoes, 4 cups baby spinach, 1 1/2 to 2 cups shredded chicken, 1 cup grated Parmesan cheese, and the remaining 1/4 cup water. Cook, stirring constantly, until the spinach is wilted, the chicken is warmed through, and the cheese is melted, about 2 minutes. A creamy, cheesy sauce should have formed, but If it looks dry at any point, add warm water a tablespoon at a time until you reach your desired consistency. Finish with a drizzle of olive oil and some freshly ground black pepper.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Filed in:
Cheese
Chicken
dinner
Ingredient
Main Dish
pasta