Save Rain was lashing against the kitchen window last Tuesday when I threw this together after an exhausting day. Something about the combination of cream, sun-dried tomatoes, and that tiny pasta just felt like a warm embrace. My roommate wandered in midway through, drawn by the garlic and onions hitting the hot pan, and we ended up eating straight from the skillet while standing at the counter.
I first made this for a dinner party when my friend Sarah announced she was moving across the country. We were all feeling melancholic, but this dish somehow turned the evening around. Everyone went silent for that first bite, then the conversation shifted to stories about comfort food and family dinners.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and means every spoonful has tender chicken
- 1 tsp salt and 1/2 tsp black pepper: Season the chicken generously since this is your main seasoning layer
- 1/2 tsp dried Italian herbs: Dried oregano, basil, and thyme blend works perfectly here
- 2 tbsp olive oil: You need enough oil to get a nice golden sear on the chicken
- 3 cloves garlic: Minced fresh, nothing compares to that aromatic hit
- 1 small yellow onion: Finely diced so it melts into the sauce
- 1/2 cup sun-dried tomatoes in oil: Drain them well and slice into strips, theyre the flavor powerhouse
- 2 cups baby spinach: Roughly chopped, it wilts down beautifully at the end
- 1 cup orzo pasta: This rice-shaped pasta is perfect for absorbing all that creamy sauce
- 2 cups low-sodium chicken broth: The orzo drinks this up as it cooks
- 1 cup heavy cream: Creates that luscious, restaurant-quality sauce
- 1/2 cup freshly grated Parmesan cheese: Pre-grated has anti-caking agents that prevent smooth melting
- 1/4 tsp crushed red pepper flakes: Optional, but I love that subtle warmth
Instructions
- Season and sear the chicken:
- Toss the chicken pieces with salt, pepper, and Italian herbs until well coated. Heat your olive oil in a large deep skillet over medium-high heat until it shimmers. Add the chicken in a single layer and let it develop a golden crust, about 5 to 7 minutes. Remove and set aside on a plate.
- Build the flavor base:
- In that same skillet, add the diced onion and sauté for 2 minutes until it starts to soften. Toss in the garlic and cook just 1 minute until fragrant. Stir in the sun-dried tomatoes and let them release their oils for another minute.
- Cook the orzo in the sauce:
- Add the orzo to the pan and stir to coat it with all those flavorful oils. Pour in the chicken broth and use your wooden spoon to scrape up any browned bits from the bottom. Reduce heat to medium-low, add the heavy cream, and return the chicken. Simmer uncovered for 8 to 10 minutes, stirring occasionally so nothing sticks, until the orzo is tender and the sauce has thickened.
- Finish with cheese and greens:
- Stir in the Parmesan cheese and chopped spinach. Cook for 2 to 3 minutes, just until the spinach wilts and the cheese melts into the sauce. If it looks too thick, add a splash of broth or water. Taste and adjust seasoning, then sprinkle with red pepper flakes if you like heat.
- Serve it up:
- Plate it hot while the cheese is still melty, and garnish with fresh basil leaves and extra Parmesan.
Save This recipe became my go-to during a particularly brutal winter when my heating was acting up. Something about standing over a steaming skillet, stirring cream and cheese into pasta, felt like an act of defiance against the cold.
The Wine Pairing Secret
A crisp Pinot Grigio cuts through the creaminess beautifully, while a lightly oaked Chardonnay complements the rich sauce. I pour a glass while cooking and another with dinner.
Making It Gluten Free
Replace the orzo with a gluten-free small pasta like rice-shaped corn pasta or tiny shells. The cooking time might vary slightly, so taste test a minute or two early.
Storage and Reheating
This keeps well in the refrigerator for up to 4 days, though the pasta will continue soaking up sauce. When reheating, add a splash of broth or cream to loosen it up again.
- Reheat gently over medium-low heat, stirring frequently
- The microwave works in a pinch but stir halfway through
- Freeze individual portions for up to 3 months if needed
Save Some nights the simplest meals become the most memorable. Hope this brings warmth to your table too.
Recipe FAQs
- → Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work wonderfully in this dish. They're more forgiving and stay tender longer. Use about 1.5 pounds of bone-in, skin-on thighs, or adjust cooking time slightly to ensure they're fully cooked through.
- → How do I prevent the sauce from becoming too thick?
The sauce will thicken naturally as the orzo absorbs liquid. If it becomes too thick, add more chicken broth or pasta water a splash at a time while simmering. Stir frequently in the final minutes of cooking to maintain the desired consistency.
- → Can I make this ahead of time?
This dish is best served fresh, but leftovers reheat well in a skillet over low heat with a splash of broth or water. Store in an airtight container for up to 3 days. The sauce may thicken as it cools, which is normal.
- → What's a good dairy-free substitute for heavy cream?
Coconut cream or a mixture of olive oil and vegetable broth can replace heavy cream. Cashew cream blended with water also creates a rich, creamy sauce. Adjust seasoning as needed since substitutes may alter the flavor profile slightly.
- → Can I add other vegetables to this dish?
Absolutely. Roasted bell peppers, mushrooms, zucchini, or artichoke hearts complement the sauce beautifully. Add heartier vegetables like carrots at the same time as the onion, and tender vegetables like spinach near the end of cooking.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or lightly oaked Chardonnay works perfectly with the creamy, savory flavors. The acidity in white wine cuts through the richness of the cream sauce and balances the umami from sun-dried tomatoes and Parmesan.