Description
Marry Me Chicken Orzo is a creamy, comforting stovetop dish featuring tender chicken, sun-dried tomatoes, and fresh spinach in a rich Parmesan and cream sauce served over orzo pasta. This recipe is quick and easy, perfect for a weeknight dinner that feels indulgent yet wholesome.
Ingredients
Scale
Main Ingredients
- ½ cup chopped sun-dried tomatoes (in oil, drained, reserve oil)
- 2 cloves garlic (minced)
- ¾ teaspoon dried basil
- 3 cups chicken broth (more as needed)
- 1 cup orzo pasta
- ¾ cup heavy whipping cream
- 2 cups cooked chopped chicken (rotisserie or other)
- 2 cups fresh spinach (gently packed)
- ¼ cup grated Parmesan cheese (plus additional for serving)
- Salt and black pepper (to taste)
Instructions
- Prepare the base: Heat 1 tablespoon of the reserved oil from the sun-dried tomatoes in a large skillet over medium heat. Add the minced garlic and dried basil, cooking for about 1 minute until fragrant but not browned to build flavor.
- Add liquids and pasta: Pour in the chicken broth, heavy cream, chopped sun-dried tomatoes, and orzo pasta. Increase heat to bring the mixture to a rolling boil.
- Simmer orzo: Reduce heat to maintain a low boil. Cook uncovered for 12 to 14 minutes, stirring frequently to prevent sticking, until the orzo is tender and the sauce thickens slightly. Add extra broth as needed to maintain a creamy consistency.
- Incorporate chicken and spinach: Stir in the cooked chopped chicken, fresh spinach, and grated Parmesan cheese. Let the mixture simmer gently for 2 to 3 minutes to heat through and allow the spinach to wilt and the sauce to thicken further.
- Season and rest: Taste the dish and season with salt and black pepper as desired. Remove from heat and let rest for 2 minutes to allow flavors to meld. Serve topped with additional Parmesan cheese if preferred.
Notes
- Using rotisserie chicken saves time but any cooked chicken works well.
- Reserve the oil from the sun-dried tomatoes as it adds great flavor when sautéing the garlic.
- If the sauce thickens too much, stir in more chicken broth or water to reach your desired consistency.
- Fresh spinach can be substituted with baby kale or Swiss chard for a different green.
- Parmesan adds a salty depth; omit for a dairy-free version and use nutritional yeast or a vegan alternative.
- Store leftovers refrigerated for up to 3 days; reheat gently on stovetop with a splash of broth.
