For a comforting meal that’s both easy and impressive, this Marry Me Chicken Orzo is a weeknight favorite. Made entirely in one pot, it features a creamy sauce infused with sun-dried tomatoes, garlic, and fresh basil, perfect for busy nights when you need simplicity without sacrificing flavor.
- Cuisine: Italian-American
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Why You’ll Love This Recipe
- One-pot wonder: Minimizes cleanup with all ingredients cooked in a single pot.
- Quick and easy: On the table in under 30 minutes, perfect for busy days.
- Rich and creamy: The sauce is luscious and packed with flavor, thanks to sun-dried tomatoes and parm.
- Customizable: Swap out proteins or adjust spices to suit your taste.
Ingredients
- 1 tablespoon olive oil: Used for sautéing; can substitute with avocado oil.
- 2 tablespoons butter: Adds richness and depth to the sauce.
- 1 tablespoon tomato paste: Intensifies the tomato flavor; no direct substitute, but you can use double the amount of ketchup in a pinch.
- 1/3 cup sun-dried tomatoes: Provides a tangy-sweet burst of flavor; can substitute with chopped fresh tomatoes for a milder taste.
- 1/2 teaspoon dried oregano: Enhances the Italian flavor profile; can be replaced with Italian seasoning if needed.
- 4 cloves garlic (minced): Infuses the sauce with robust aroma and taste.
- 1/4 teaspoon crushed red pepper flakes: Adds a subtle heat; adjust to taste or omit for less spice.
- 1 cup uncooked orzo pasta: Offers a pasta base that cooks directly in the sauce.
- 1/2 cup dry white wine: Provides acidity and depth; substitute with chicken broth if avoiding alcohol.
- 1.5 cups chicken broth: Helps cook the orzo and build the sauce’s base.
- 1 cup heavy/whipping cream: Creates the creamy texture; half-and-half can be used, but the sauce will be less rich.
- 2 cups cooked shredded/rotisserie chicken: A convenient protein addition that’s tender and flavorful.
- 1/2 cup freshly grated parmesan cheese: Adds a salty, nutty finish to the sauce.
- 1 small handful fresh basil (torn/chopped): Offers a fresh, aromatic finish to the dish.
- Salt & pepper (to taste): Essential for seasoning; taste and adjust at the end.
How to Make It
Step 1: Sauté the Base
In a pot over medium-high heat, add olive oil, butter, tomato paste, sun-dried tomatoes, oregano, garlic, red pepper flakes, and orzo. Let the butter melt and cook for 2-3 minutes, stirring frequently to prevent sticking and ensure the flavors meld together.
Step 2: Deglaze and Simmer
Add the wine and allow it to bubble for about a minute, which helps reduce the alcohol content. Stir in the chicken broth and cream, bringing it to a gentle boil. Cook for 10 minutes, stirring often to prevent the orzo from sticking. Adjust the heat to medium or medium-low to maintain a gentle simmer rather than a rapid boil, ensuring the pasta cooks evenly without the liquid reducing too much.
Step 3: Incorporate Chicken and Cheeses
Stir in the shredded chicken, parmesan cheese, and basil. Mix thoroughly to let the cheese melt and the basil release its aromatics into the sauce.
Step 4: Rest and Thicken
Remove from heat and cover for 3-5 minutes, allowing the sauce to thicken naturally. This resting period ensures the orzo absorbs any remaining liquid, making the dish perfectly creamy. Adjust seasoning with salt and pepper as needed before serving.
Recipe FAQs
Can I use a different type of pasta?
Yes, you can substitute orzo with other small pasta shapes like ditalini or small shells, but adjust the cooking time accordingly as needed.
What can I use instead of chicken?
Feel free to swap the chicken for cooked shrimp, pancetta, or omit the protein entirely for a vegetarian version. Adapt the cooking time based on your protein choice to ensure it is thoroughly cooked.
Is there a non-dairy alternative for the cream?
You can use canned coconut milk for a dairy-free option, though it will add a subtle coconut flavor. Opt for a canned variety to maintain the richness of the dish.
