One Pot Creamy Pesto Orzo Recipe with Chicken
This one pot pesto orzo recipe is creamy, flavorful, and full of protein! It’s the perfect weeknight dinner when you are short on time. This recipe can be served as a main dish with a protein like chicken, or as a delicious side dish.
I love making this easy dinner to use up my homemade pesto, but you can also use a good quality store-bought pesto as well.
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This recipe also holds up well in the fridge, meaning it’s the perfect dish to meal prep ahead of time and store in the fridge for quick grab and go lunches through the week.
Why You Will Love This One Pot Orzo Dish:
This pesto orzo with chicken is an easy and satisfying one-pot meal that comes together in under 30 minutes. The combination of creamy pesto, tender chicken, and flavorful orzo creates one of the most satisfying and easy dinner recipes you will ever try!
Whether you’re making it for an easy weeknight dinner or for a cozy weekend meal, it’s sure to impress. It only takes a handful of simple ingredients to deliver a big punch of flavor into this easy and delicious recipe.
The best part? Dishes are a breeze since everything is made in one pot!
The pesto gives the dish a fresh, herby flavor, while the chicken and orzo create a hearty, satisfying base.
Plus, you can customize the recipe with optional fresh ingredients like juicy cherry or grape tomatoes or rich, decadent sun-dried tomatoes and extra cheese for added flavor.
Not a fan of chicken? Skip the meat altogether or swap in your favorite protein. Air fried salmon drizzled with pesto would be another tasty choice.
What Is Orzo Pasta?
Orzo might look like rice, but it’s actually a form of pasta. Its small, delicate shape makes it a great alternative to traditional pasta and even works well in soups, cold pasta salads, pasta bakes and casseroles.
However, the beauty of orzo is that it makes for a good substitute for trickier dishes like risotto. When orzo is cooked in liquid, it soaks up all the flavors and adds a delightful creaminess to the dish, much like a fine risotto.
Additionally, orzo is quick to cook, which makes it a fantastic option for busy weeknights or when you’re short on time but still want something hearty and delicious.
Can You Use Pesto as Pasta Sauce?
Yes! Pesto makes for a delicious pasta sauce, and it’s super easy to make. Typically, pesto is made with fresh basil, garlic, olive oil, pine nuts, and parmesan, which gives it a fresh, savory, and slightly nutty flavor.
I prefer to use walnuts in my homemade pesto recipe, because its much more economical for the amount of pesto I make each year. Pesto is the best way to preserve fresh basil while maintaining its fresh flavor as dried basil is stronger and more bitter.
Pesto also freezes beautifully! So, if you grow a lot of basil in your garden like I do, check out my guide to making and freezing pesto for delicious summer flavor all year long!
Since it’s already packed with flavor, pesto can be used as-is or mixed with other ingredients, such as heavy cream or chicken broth.
For this pesto orzo dish, the pesto is blended with heavy cream to make a luxurious sauce that coats the pasta perfectly.
Does Pesto Work with Orzo?
Yes. While pesto is often paired with longer pasta shapes such as spaghetti or linguine, orzo is an excellent option for pesto as well.
Its small size allows for even distribution of the pesto sauce, and its soft texture complements the richness of the pesto without overpowering the flavor.
Pesto Orzo Recipe with Chicken
Now, let’s get into the heart of this recipe. It’s simple to make, full of flavor, and perfect for a cozy dinner at home. Plus, it’s all made in one pot, making cleanup a breeze!
How to Make One Pot Pesto Orzo with Chicken:
Ingredients:
- 2 cups orzo
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup pesto
- 1/2 tsp salt (to taste)
- 1 tablespoon Italian seasoning or herbs de Provence
- Olive oil for cooking
- 1/4 cup Parmesan cheese (shaved or shredded)
- 6 chicken tenders
- 1/2 cup fresh basil leaves, chopped
Optional Add ins:
- 1/4 cup grape or cherry tomatoes (optional), quartered
- 1/4 cup sun-dried tomatoes
- pinch of red pepper flakes- for a spicy kick
Instructions:
Cook the Chicken:
- Slice the chicken tenders into bite-sized pieces. Liberally season the chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat. Add the chicken pieces and cook for about 6-7 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Remove the chicken from the skillet and set aside.
Toast the Orzo:
- In the same skillet, add another tablespoon of olive oil and toast the orzo in a single layer over medium-low heat until golden brown. Stir occasionally to prevent burning. This should take about 3-4 minutes.
Cook the Orzo:
- Add the chicken broth to the skillet and bring it to a boil. Once boiling, reduce the heat to medium-low and simmer the orzo for about 8-10 minutes, or until it has absorbed all the liquid and is al dente.
Make the Sauce:
- Once the orzo is cooked, stir in the pesto, heavy cream, and salt (start at 1/2 teaspoon and then adjust to taste).
- Roll basil leaves into a tight cigar shape and cut into ribbons. Add half of the chopped basil leaves to the skillet, reserving the rest for garnish.
- Continue to cook the orzo on low for about 5-6 minutes, allowing the sauce to thicken and the flavors to combine.
Assemble the Dish:
- Once the orzo has thickened, stir in the cooked chicken and allow everything to heat through.
- Top the dish with the remaining chopped basil leaves, Parmesan cheese, and the quartered grape tomatoes if desired.
Serve:
- Serve the pesto orzo warm, garnished with extra Parmesan as desired.
How to Store Leftover Orzo:
Pesto Orzo stores very well in the fridge. Place any leftovers in an airtight container in the fridge for 3-4 days. If you omit the chicken, you can store for a day or two longer. If you have leftover store-bought or homemade pesto, store in the fridge for a couple days or in the freezer for several months!
Printable Recipe Card:
Ingredients
- 2 cups orzo
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup pesto
- 1/2 tsp salt to taste
- 1 tablespoon Italian seasoning or herbs de Provence
- Olive oil for cooking
- 1/4 cup Parmesan cheese shaved or shredded
- 6 chicken tenders
- 1/2 cup fresh basil leaves chopped
- Optional Add ins:
- 1/4 cup grape or cherry tomatoes optional, quartered
- 1/4 cup chopped sun-dried tomatoes optional
Instructions
Cook the Chicken:
- Slice chicken tenders into bite-sized pieces.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat.
- Add chicken pieces and cook for 6-7 minutes, until the internal temperature reaches 165°F (74°C) and juices run clear.
- Remove chicken from the skillet and set aside.
Toast the Orzo:
- Add 1 tablespoon olive oil to the same skillet.
- Toast orzo in a single layer over medium-low heat until golden brown, stirring occasionally (3-4 minutes).
Cook the Orzo:
- Add chicken broth to the skillet and bring to a boil.
- Once boiling, reduce heat to medium-low and simmer for 8-10 minutes, or until the orzo absorbs all the liquid and is al dente.
Make the Sauce:
- Stir in pesto, heavy cream, and salt (start with 1/2 teaspoon, adjust to taste).
- Roll basil leaves into a cigar shape and cut into ribbons. Add half of the basil to the skillet, reserving the rest for garnish.
- Cook on low for 5-6 minutes, allowing the sauce to thicken and flavors to combine.
Assemble the Dish:
- Stir in the cooked chicken and heat through.
- Top with remaining basil, Parmesan cheese, and quartered grape tomatoes (optional).
Serve:
- Serve warm, garnished with extra Parmesan as desired. Enjoy!
