When you need a simple dinner and there's a box of orzo in the pantry, this is an easy answer. This Chicken and Orzo Pasta is hearty and saucy, and ready in 30 minutes. It serves 4, and the leftovers make an easy lunch. I always keep boneless skinless chicken on hand, so this is a dinner I turn to often.
I got the idea from my Greek Orzo Pasta Salad, which rapidly became a house favorite. To turn it into a main dish, I added chicken and spinach. I also used enough fire roasted tomatoes to make it saucy. You can use boneless skinless thighs or breasts, and the orzo cooks right in the chicken broth.
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Jump to:
Ingredients needed for Chicken and Orzo Pasta
- Boneless skinless chicken thighs or breasts
- Chicken broth
- Orzo pasta
- Red onion
- Garlic
- Crushed red pepper
- Diced tomatoes, fire roasted
- Italian seasoning
- Baby spinach
- Feta cheese
- Cooking oil
How to Make Chicken and Orzo Pasta
Bring the 2 cups of chicken broth to a boil in a saucepan. Add the ¾ cup orzo and cook it 8 to 10 minutes, or until al dente according to the package. Drain the orzo and save ¼ cup of the broth. There is usually not much broth left, because the orzo absorbs most of it. Discard whatever remains.
Next, heat 1 to 2 tablespoons of cooking oil in a large skillet over medium high heat. Cut the chicken into bite-sized pieces. Add the chicken and the red onion to the skillet. Cook, stirring, until the chicken is lightly browned and the juices run clear. That takes about 2 to 5 minutes.
Stir in the garlic and Italian seasoning. Cook for 30 to 60 seconds, until fragrant. Add the fire roasted tomatoes and crushed red pepper, and stir to combine.
Add the cooked orzo and stir. Then add the spinach and stir it in carefully. Reduce the heat to medium and cook about 5 minutes, until the spinach is wilted.
Finally, stir in the crumbled feta. For a creamier texture, you can add the reserved ¼ cup of broth. Cook and stir for 2 to 3 minutes.
Serving Suggestions and Variations
I serve this with a fresh green salad or a simple steamed vegetable. Garlic bread would be nice too. The dish already has a lot going on, so a simple side seems to work best.
This recipe can sometimes turn out a little salty, especially with different types of canned tomatoes. I once grabbed crushed tomatoes by mistake, and it tasted very salty to me. Hubby still loved it, of course. If you are sensitive to salt, consider using low sodium chicken broth, low sodium canned tomatoes, or both.
I haven't tried it yet, but my next version will use fresh Roma tomatoes in place of the canned, just to see how that turns out.
Storage
Store leftovers in an airtight container in the fridge for 3 to 4 days. It reheats beautifully in the microwave. Easy lunch!
📖 Recipe
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Chicken and Orzo Pasta
Ingredients
- 1½ pound chicken boneless skinless thighs or breasts
- 2 cups chicken broth
- ¾ cup orzo pasta
- ¼ cup red onion chopped
- 2 cloves garlic minced
- ¼ teaspoon crushed red pepper
- 1 can diced tomatoes fire roasted
- 1 teaspoon Italian seasoning
- 5 ounces baby spinach
- ⅓ cup feta cheese crumbled
- ¼ cup pasta broth/water reserved
Instructions
- Heat chicken broth in a saucepan to boiling, then add the orzo pasta. Cook 8 to 10 minutes, or to al dente according to the package. Drain, reserving ¼ cup of pasta water.2 cups chicken broth, ¾ cup orzo pasta
- Heat a little cooking oil in a large skillet over medium high heat. Cut the chicken into bite-sized pieces.
- Add the red onion and chicken to the skillet. Cook, stirring, until the chicken is lightly browned and juices run clear, about 2 to 5 minutes.¼ cup red onion, 1½ pound chicken
- Add the garlic and Italian seasoning and cook, stirring, for 30 to 60 seconds until fragrant.2 cloves garlic, 1 teaspoon Italian seasoning
- Add the fire roasted tomatoes and crushed pepper, stir to combine.1 can diced tomatoes, ¼ teaspoon crushed red pepper
- Add the cooked pasta and stir. Then add the spinach and carefully stir in. Reduce heat to medium and cook about 5 minutes, until the spinach is wilted.5 ounces baby spinach
- Stir in the crumbled feta cheese. Optional - Add the ¼ cup reserved pasta water/broth, cook and stir for 2-3 minutes for a more creamy texture.⅓ cup feta cheese, ¼ cup pasta broth/water
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Leave a Reply