Save to Pinterest I stumbled onto this recipe during a particularly hectic Tuesday evening when I needed something comforting but didnt want to sink hours into prep work. The combination of sun-dried tomatoes and cream felt bold and unfamiliar, but I took the leap anyway. My kitchen filled with this incredible aroma that had my roommate wandering in from the living room, asking what I was making. That first bite sold me completely on the magic of Tuscan flavors. Now its my go-to when I want dinner to feel special without the fuss.
Last fall, I made this for my book club, and we ended up sitting around the table for an hour after finishing, just talking and scraping up the last bits of sauce from our bowls. Thats when I knew this recipe wasnt just about feeding people. Its about creating moments where good food helps us slow down and connect.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces: Uniform pieces cook evenly and stay tender throughout the simmering process
- 1 tsp salt: Essential for building layers of flavor from the start
- 1/2 tsp freshly ground black pepper: Adds a gentle heat that balances the rich cream
- 1/2 tsp dried Italian herbs: I keep a jar of pre mixed herbs for quick weeknight dinners
- 2 tbsp olive oil: Creates that golden sear on the chicken and forms the base of the sauce
- 3 cloves garlic, minced: Fresh garlic transforms the dish, so skip the jarred stuff here
- 1 small yellow onion, finely diced: The foundation that adds natural sweetness and depth
- 1/2 cup sun-dried tomatoes in oil, drained and sliced: These bring concentrated umami and pops of tangy brightness throughout every bite
- 2 cups baby spinach, roughly chopped: Wilts down beautifully and adds a fresh element to the rich sauce
- 1 cup orzo pasta: This rice shaped pasta soaks up sauce like a dream and creates incredible texture
- 2 cups low-sodium chicken broth: Forms the liquid base while cooking the orzo to perfection
- 1 cup heavy cream: Creates that luscious, restaurant quality sauce we all crave
- 1/2 cup freshly grated Parmesan cheese: Pre grated cheese just doesnt melt the same way, so grab a wedge and grate it yourself
- 1/4 tsp crushed red pepper flakes: Optional, but I love the subtle heat it brings to cut through the cream
- Fresh basil leaves: Adds a bright, aromatic finish that screams summer in Italy
- Extra Parmesan cheese: Never underestimate the power of cheese on top of cheese
Instructions
- Season the chicken:
- Combine the salt, pepper, and Italian herbs, then coat the chicken pieces thoroughly. Let it sit while you heat the pan.
- Sear the chicken:
- Heat olive oil in your large, deep skillet over medium high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove and set aside on a plate.
- Build the aromatics:
- Drop the diced onion into the same skillet and sauté for 2 minutes until it softens. Add the garlic and cook for just 1 minute until fragrant.
- Add the sun-dried tomatoes:
- Stir in the sliced sun-dried tomatoes and let them cook for another minute to release their oils and intensify their flavor.
- Toast the orzo:
- Add the orzo to the skillet, stirring constantly to coat it with all those flavorful oils and aromatics.
- Create the sauce base:
- Pour in the chicken broth and stir well, making sure to scrape up any browned bits from the bottom. Reduce the heat to medium low.
- Simmer together:
- Pour in the heavy cream and return the cooked chicken to the pan. Let everything simmer uncovered, stirring occasionally, for 8 to 10 minutes until the orzo is tender and the sauce has thickened.
- Finish with cheese and spinach:
- Stir in the Parmesan cheese and chopped spinach. Cook for 2 to 3 minutes until the spinach wilts and the cheese melts into the sauce.
- Adjust and serve:
- Taste and add more salt or pepper if needed. Sprinkle with red pepper flakes if you like a little kick. Serve immediately topped with fresh basil and extra Parmesan.
Save to Pinterest My sister called me last week raving about how her picky toddler actually asked for seconds. Thats when I realized this recipe has that universal appeal that transcends age and taste preferences.
Making It Ahead
Ive learned that this dish reheats beautifully, making it perfect for meal prep. The sauce actually gets better overnight as the flavors meld together. Just store it in an airtight container and add a splash of broth when reheating to loosen it up.
Wine Pairing
A crisp Pinot Grigio cuts through the richness of the cream sauce perfectly. If you prefer something with a bit more body, a lightly oaked Chardonnay brings out the nutty notes in the Parmesan. Honestly, whatever white wine you have open will work beautifully here.
Customization Ideas
Don't be afraid to make this recipe your own based on what you have in your pantry or what your family enjoys. The foundation is solid enough to handle some creative tweaks.
- Try rotisserie chicken to save time on busy weeknights
- Swap half the heavy cream for half and half if you want something lighter
- Add artichoke hearts or roasted red peppers for extra depth
Save to Pinterest Theres something deeply satisfying about a one pan meal that tastes like it came from a professional kitchen. This recipe has earned its permanent spot in my dinner rotation, and I bet it will find a home in yours too.
Recipe FAQs
- → Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely. Skip the initial chicken searing step and add shredded rotisserie chicken when you return the meat to the skillet in step 7. This reduces total time to about 30 minutes.
- → What can I substitute for heavy cream?
Half-and-half works well for a lighter version, though the sauce will be less rich. For dairy-free options, try full-fat coconut milk or cashew cream, noting the flavor will change slightly.
- → Is this dish freezer-friendly?
The orzo continues absorbing liquid when frozen and thawed, which can make it mushy. For best results, enjoy within 3-4 days refrigerated. If freezing, undercook the orzo slightly.
- → Can I make this gluten-free?
Yes, replace the orzo with gluten-free pasta shapes like small shells, macaroni, or gluten-free orzo if available. Adjust cooking time as gluten-free pasta varies by brand.
- → How do I prevent the sauce from becoming too thick?
The orzo naturally absorbs liquid as it cooks. If the sauce seems too thick, simply add warm chicken broth or water a quarter-cup at a time until you reach the desired consistency.
- → What wine pairs well with this dish?
A crisp Pinot Grigio cuts through the creaminess beautifully, while a lightly oaked Chardonnay complements the rich sauce. For red wine lovers, a Sangiovese works wonderfully with the Italian flavors.