This Creamy Chicken Orzo with Spinach, Cherry Tomatoes, and Basil Pesto is a comforting and fresh pasta dish that brings together tender chicken, small bite-sized orzo pasta, and a creamy sauce that clings to every piece. The pop of juicy cherry tomatoes and vibrant green spinach adds a lovely brightness, while the basil pesto gives it a fresh, herby kick that really ties everything together.
I love making this dish when I want something easy but still full of flavor. What makes it special for me is how the creamy sauce feels rich without being too heavy, and the pesto adds a little twist that’s both fresh and bold. I usually add an extra spoonful of pesto on top when serving because I just can’t get enough of that aroma and taste.
My favorite way to enjoy this meal is right at the dinner table with a simple green salad on the side and some crusty bread to soak up any leftover sauce. It’s one of those recipes that feels like a warm hug after a long day, and I’ve found that everyone I serve it to can’t stop asking for seconds. It’s comforting, easy to make, and perfect for any night of the week.
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless thighs because they stay juicy and flavorful. You can use breasts if you want leaner meat. Just watch cooking time to avoid drying out.
Orzo pasta: Orzo cooks quickly and absorbs flavors well. If unavailable, small pasta like acini di pepe or even small elbows work fine as substitutes.
Spinach: Fresh spinach wilts quickly and adds a nice color and mild taste. You can swap for baby kale or Swiss chard for a stronger green flavor.
Cherry tomatoes: They add bursts of sweetness and acidity. If tomatoes aren’t in season, try halved grape tomatoes or sun-dried tomatoes for a different twist.
Basil pesto: The pesto adds a fresh, herbal punch. If homemade isn’t an option, store-bought works well. For nut-free options, use sunflower seed pesto or a simple basil and olive oil blend.
Half-and-half or cream: Half-and-half gives creamy richness without heaviness. For dairy-free, coconut milk or cashew cream are excellent alternatives.
How Can I Get Perfectly Cooked Orzo Without It Becoming Mushy?
Orzo can go from perfectly tender to mushy in minutes, so timing is key. Here’s my tip for great texture:
- Toast the dry orzo in the pan with a bit of oil or butter for 1–2 minutes before adding liquid. This step adds flavor and helps keep the pasta firm.
- Add your broth gradually and keep the heat at medium-low to allow the orzo to slowly absorb the liquid.
- Stir occasionally to prevent sticking but avoid constant stirring; gentle movement is enough.
- Check the texture often after 8 minutes – the pasta should be tender but still have a slight bite (al dente).
- Once done, stir in cream and cheese quickly to stop the cooking process and create a creamy sauce.
Following these steps gives you creamy, perfectly cooked orzo that holds up well and complements the chicken and veggies beautifully.
Equipment You’ll Need
- Large skillet – I like using a nonstick or stainless steel one; it evenly cooks the chicken and sauce without sticking.
- Cutting board & sharp knife – makes chopping spinach, tomatoes, and chicken easy and safe.
- Measuring cups and spoons – help to keep the ingredients just right for perfect flavor.
- Wooden spoon or spatula – for stirring the orzo and sauce without scratching your pan.
- Serving bowl or platter – to present this vibrant, creamy dish beautifully.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or cooked sausage for different proteins that soak up the sauce well.
- Use different cheeses, like mozzarella or feta, to change the flavor profile and meltability.
- Add sautéed mushrooms or roasted zucchini to boost earthiness and veggie variety.
- Stir in a pinch of red pepper flakes or smoked paprika for a subtle spicy kick.
Creamy Chicken Orzo With Spinach, Cherry Tomatoes, And Basil Pesto
Ingredients You’ll Need:
For the Chicken and Orzo:
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil (for cooking chicken)
- Salt and pepper to taste
- 1 1/2 cups orzo pasta
- 3 cups low-sodium chicken broth
For the Creamy Sauce and Veggies:
- 1 cup half-and-half or heavy cream
- 2 cups fresh spinach, roughly chopped
- 1 1/2 cups cherry tomatoes, whole
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
For Flavor & Garnish:
- 1/4 cup basil pesto (plus extra for garnish)
- Fresh basil leaves for garnish
- Optional: minced garlic or garlic powder for seasoning chicken
How Much Time Will You Need?
This delicious dish takes about 30-35 minutes to prepare and cook. You’ll spend some time browning the chicken, cooking the orzo in broth, and making the creamy sauce before adding the fresh spinach, tomatoes, and pesto. It’s perfect for a weeknight dinner or a relaxed weekend meal!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by seasoning your chicken thighs or breasts with salt, pepper, and garlic powder if you like. Heat olive oil in a large nonstick skillet over medium-high heat. Once hot, add the chicken and cook for about 5-7 minutes on each side, until golden brown and cooked through. Set it aside to rest.
2. Toast and Cook the Orzo:
In the same skillet, add the orzo and toast it for about 2 minutes, stirring often to avoid burning. This adds a lovely nutty flavor. Pour in the chicken broth and bring to a simmer. Cook, stirring now and then, until the orzo is tender and most of the broth is absorbed—about 8-10 minutes.
3. Make the Creamy Sauce and Add Veggies:
Stir in the half-and-half (or cream), butter, and Parmesan cheese until the sauce is creamy and coats the orzo well. Add the chopped spinach and stir until just wilted. Gently fold in the cherry tomatoes so they warm through but keep their shape.
4. Combine and Serve:
Slice the cooked chicken and nestle the pieces right into the orzo mixture. Spoon basil pesto over the chicken and garnish with fresh basil leaves. Serve everything hot and enjoy a delicious, creamy meal full of fresh, vibrant flavors!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method by placing the sealed chicken in water, changing it every 30 minutes until thawed. This ensures even cooking and great texture.
Can I Substitute Orzo with Another Pasta?
Absolutely! Small pasta shapes like acini di pepe, small elbows, or even couscous can work well as a substitute. Just keep an eye on the cooking time as it may vary slightly.
How Can I Make This Recipe Dairy-Free?
To keep it dairy-free, swap the cream or half-and-half for coconut milk or cashew cream. Use a dairy-free butter alternative and skip or replace Parmesan with a plant-based cheese or nutritional yeast for a cheesy flavor.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the sauce thickens too much, stir in a splash of broth or milk to loosen it up.