Creamy Sun-Dried Tomato Chicken Orzo

5 from 12 votes

Creamy Sun-Dried Tomato Chicken Orzo

This is the most flavorful, creamy and yummy pasta you'll ever make. With 40g of protein per bowl and bursting with flavors of sun-dried tomatoes. Made in just 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: chicken orzo pasta, chicken orzo with sun-dried tomatoes, sun-dried chicken orzo, sun-dried tomato chicken orzo

Servings: bowls

Ingredients

1 lb chicken breast tenderloins
2 tbsp olive oil
1 tsp paprika
1 tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
1 tbsp olive oil
5 cloves garlic minced
1 cup sun-dried tomatoes chopped
1 cup orzo uncooked
2 cups chicken stock
¼ tsp salt
4 oz fresh spinach
1/2 cup heavy cream
1 tbsp dried basil
1/4 tsp red pepper flakes
2 tbsp grated parmesan

Instructions

Heat up 2 tbsp of olive oil on medium-high heat in a large skillet. Add in the chicken breast tenderloins and cover with paprika, Italian seasoning, salt and black pepper.
Sear the chicken for 3 minutes on each side, making sure it gets covered with all the seasoning. A total of 6 minutes.
Remove the chicken from the pan, and add olive oil to the same skillet, then garlic, sun-dried tomatoes, and orzo. Stir and roast the orzo pasta for about 2 minutes.
Pour in the chicken stock, add salt, and bring it to a boil.
Lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes until it softens, mixing throughout to prevent it from sticking to the pan.
Add in fresh spinach and mix it in well until it wilts. It will take around 2-3 minutes.
Pour in the heavy cream, add dried basil, red pepper flakes, and give it a good mix.
Bring the chicken back into the pan and let it simmer covered for 2-5 minutes until it’s heated up and fully cooked.
Remove the skillet from the heat and sprinkle with grated parmesan

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