free page hit counter

Creamy Chicken Orzo with Spinach



Creamy Chicken Orzo with Spinach, Cherry Tomatoes, and Basil Pesto


  • 1 pound Chicken breast, boneless and skinless, cut into bite-sized pieces
  • 2 tablespoons Olive oil
  • 2 cloves Garlic, minced
  • 1 cup Orzo pasta
  • 2 cups Chicken broth
  • 1 cup Heavy cream
  • 2 cups Baby spinach leaves
  • 1 cup Cherry tomatoes, halved
  • 1/4 cup Basil pesto (store-bought or homemade)
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving (optional)
  • Fresh basil leaves, thinly sliced, for garnish (optional)


  1. Cook the Chicken: In a large skillet or pan, heat olive oil over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. Cook the Orzo: In the same skillet, add the orzo pasta and chicken broth. Bring to a simmer over medium heat. Cook the orzo pasta according to package instructions, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 10-12 minutes.
  3. Add the Cream: Once the orzo is cooked, stir in the heavy cream and bring to a gentle simmer.
  4. Add the Spinach and Tomatoes: Add the baby spinach leaves and cherry tomato halves to the skillet. Stir until the spinach wilts and the tomatoes soften slightly.
  5. Return the Chicken: Return the cooked chicken to the skillet and stir to combine with the creamy orzo mixture.
  6. Stir in the Pesto: Add the basil pesto to the skillet and stir until it is evenly distributed throughout the creamy orzo mixture. Cook for an additional 2-3 minutes until everything is heated through.
  7. Season: Taste and season the creamy chicken orzo with salt and pepper according to your taste preferences.
  8. Serve: Serve the creamy chicken orzo hot, garnished with grated Parmesan cheese and thinly sliced fresh basil leaves, if desired.❤️

Leave a Comment