Save to Pinterest A friend once told me this dish got its name because someone made it for their partner and received a proposal that same night. I laughed it off until I served it at a small dinner party and watched everyone go quiet mid-bite. The creamy sauce clings to each grain of orzo, the sun-dried tomatoes add bursts of sweetness, and the chicken stays so tender it practically melts. I've made it dozens of times since, and it never fails to impress.
I first made this on a Wednesday night when I wanted something comforting but didn't want to deal with multiple pots. The smell of garlic and sun-dried tomatoes filled the kitchen, and my neighbor actually knocked on the door to ask what I was cooking. When I told her it was just chicken and pasta, she didn't believe me until I showed her the pan. That's the magic of this dish, it feels special without any fuss.
Ingredients
- Boneless, skinless chicken breasts: I always pat them completely dry before seasoning so they get a good golden sear, which adds so much flavor to the sauce later.
- Italian seasoning: This simple blend does all the heavy lifting for flavor, no need to measure out individual herbs.
- Olive oil: Use enough to coat the pan well, it helps build that beautiful browned crust on the chicken.
- Yellow onion: Finely chopped onion melts into the sauce and adds a subtle sweetness that balances the richness.
- Garlic cloves: Fresh garlic is non-negotiable here, the smell alone is worth it.
- Sun-dried tomatoes: The oil-packed kind are softer and more flavorful, just drain them well so the sauce doesn't get greasy.
- Orzo pasta: This rice-shaped pasta soaks up the creamy sauce better than any other shape I've tried.
- Low-sodium chicken broth: Using low-sodium lets you control the salt level, especially since parmesan adds its own saltiness.
- Heavy cream: This is what makes the sauce luxurious and silky, though half-and-half works if you want something lighter.
- Parmesan cheese: Freshly grated melts smoothly into the sauce, pre-shredded just doesn't compare.
- Crushed red pepper flakes: A little heat cuts through the creaminess, but you can skip it if you prefer mild.
- Fresh thyme leaves: The earthy, slightly floral note ties everything together.
- Baby spinach: It wilts right into the sauce and adds a pop of color and freshness.
- Fresh basil: A handful chopped at the end makes it taste like you put in way more effort than you did.
Instructions
- Season and sear the chicken:
- Pat the chicken breasts dry with paper towels, then season both sides generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat until it shimmers, then sear the chicken for 4 to 5 minutes per side until golden brown but not cooked through.
- Build the base:
- Remove the chicken and set it aside, then add the chopped onion to the same pan and cook for 2 to 3 minutes until soft and fragrant. Stir in the garlic and sun-dried tomatoes, letting them cook for another minute until the garlic smells toasty.
- Toast the orzo:
- Add the orzo to the pan and stir it around for about a minute, letting it pick up all the flavor left behind. This step makes the pasta taste richer and helps it hold the sauce better.
- Add the liquids:
- Pour in the chicken broth and heavy cream, scraping up any browned bits stuck to the bottom of the pan. Those bits are pure flavor and make the sauce taste homemade.
- Simmer with the chicken:
- Nestle the seared chicken breasts back into the orzo mixture, lower the heat to medium, and cover the pan. Let everything simmer for 12 to 15 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through.
- Finish the sauce:
- Remove the chicken to a plate and stir the parmesan, red pepper flakes, thyme, and spinach into the orzo until the spinach wilts and the sauce turns creamy. Slice the chicken and return it to the pan or serve it on top.
- Garnish and serve:
- Sprinkle fresh basil and extra parmesan over everything before serving. The basil adds a bright, herby note that makes the whole dish feel complete.
Save to Pinterest The first time I made this for my family, my sister looked up after her first bite and said it tasted like something from a restaurant. I told her it was just chicken and pasta, but she insisted there had to be a secret ingredient. There isn't, just good technique and letting the ingredients do their thing. That's when I realized simple food, done well, can feel like a celebration.
Making It Your Own
I've swapped sun-dried tomatoes for roasted red peppers when I've run out, and it's just as good with a slightly sweeter flavor. If you want more vegetables, throw in some mushrooms or cherry tomatoes along with the onion. You can also use chicken thighs instead of breasts, they stay even juicier and add a bit more richness to the sauce. Don't be afraid to adjust the heat level, I sometimes add a whole teaspoon of red pepper flakes when I want it spicy.
Pairing and Serving
This dish is rich enough to stand on its own, but a simple arugula salad with lemon dressing cuts through the creaminess beautifully. I've served it with garlic bread for soaking up every last bit of sauce, and it's always gone in minutes. A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the richness without overpowering the flavors. If you're feeding a crowd, double the recipe and use your biggest skillet, it scales up perfectly.
Storage and Reheating
Leftovers keep in the fridge for up to three days, and honestly, they might taste even better after the flavors have had time to marry. Reheat gently on the stovetop with a splash of chicken broth or cream to loosen the sauce, microwaving can make it dry. The orzo soaks up more liquid as it sits, so don't be surprised if you need to add a little extra moisture when reheating.
- Store in an airtight container to keep the chicken from drying out.
- Freeze individual portions for up to two months if you want to save some for later.
- Always reheat slowly over low heat to keep the sauce creamy and smooth.
Save to Pinterest This is the kind of meal that makes weeknights feel special without any extra effort. Whether you're cooking for someone you love or just treating yourself, it always delivers.
Recipe FAQs
- → What type of pasta is used in this dish?
Orzo pasta, a rice-shaped variety, is used to create a creamy, hearty base that cooks alongside the chicken and absorbs the sauce.
- → Can I substitute sun-dried tomatoes with another ingredient?
Yes, roasted red peppers can be swapped for sun-dried tomatoes to offer a slightly sweeter and milder flavor profile.
- → How do I ensure the chicken stays tender and juicy?
Searing the chicken first seals in juices, then finishing it by simmering gently in the creamy sauce keeps the meat tender and flavorful.
- → Is it possible to make this dish lighter?
You can replace heavy cream with half-and-half to reduce richness while maintaining a smooth texture.
- → What fresh herbs complement this preparation?
Fresh thyme and basil add aromatic warmth and a fresh finish, enhancing the overall depth of the flavors.