One Pot Creamy Pesto Orzo With Chicken
This creamy pesto orzo with chicken combines tender orzo pasta, succulent chicken, and a rich, flavorful pesto sauce for a deliciously comforting dish. Perfect for a weeknight dinner, it's quick to make and full of vibrant flavors.
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!