Cheesy Chicken Orzo
This comforting cheesy chicken orzo features tender chicken, creamy cheddar sauce, and fresh spinach for a quick, easy one-pan dinner ready in 30 minutes.
Equipment
- 1 large pot for boiling orzo
- 1 large skillet 12-inch preferred
Ingredients
- ½ pound orzo pasta
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into ¾ inch pieces
- ½ teaspoon salt plus more for pasta water
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter room temperature
- ⅓ cup small diced sweet yellow onion
- 1 tablespoon minced garlic
- ½ cup chicken broth
- ¼ teaspoon dried mustard
- ⅛ teaspoon sweet paprika
- ⅛ teaspoon ground thyme
- 21 ounces condensed cheddar cheese soup two 10.5-ounce cans, undiluted
- ¼ cup whole milk
- ½ cup chopped baby spinach stems removed (lightly packed)
Instructions
- Cook the orzo pasta in a large pot of salted boiling water for 9-11 minutes until al dente. Drain and rinse with cool water; set aside.
- Heat a large skillet over medium-high heat and add olive oil. Season chicken with salt and pepper, then cook for 7-9 minutes until golden and no longer pink. Remove chicken and set aside.
- Lower heat to medium-low. Add butter, onion, and garlic to the skillet. Cook for 1-2 minutes until tender and fragrant.
- Add chicken broth, dried mustard, paprika, and thyme. Stir and simmer for 2-3 minutes until the broth begins to bubble.
- Stir in the cheddar cheese soup and milk, mixing until the sauce is smooth.
- Add the cooked orzo, chicken, and spinach to the sauce. Stir gently until combined and cook for 2-3 more minutes until spinach wilts.
- Remove from heat and serve immediately. Garnish with parsley if desired.
Notes
- Use half & half or heavy cream instead of milk for creamier sauce.
- Add extra chicken broth if sauce thickens too much.
- Substitute boneless skinless chicken thighs for chicken breasts if preferred.