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This easy marry me chicken orzo recipe is so comforting and made all in one pot! It has a swoon-worthy cream sauce with sun-dried tomatoes, garlic, and fresh basil.
Try my Marry Me Shrimp Pasta or Marry Me Chicken next.
Why you’ll love it
This marry me orzo recipe isn’t a big commitment since it’s ready in just 30 minutes! Orzo and chicken are a match made in heaven in this weeknight dish. The creamy tomato sauce has freshly grated parmesan, oregano, and white wine for a touch of gourmet flair.
I do think that you’ll be infatuated from the first bite of this creamy pasta. It’s the perfect one pot meal to seal the deal. We’re using rotisserie chicken for ease, so it’s simple to throw together, and fewer dishes means more time enjoying it with that special someone.
What you’ll need
- Olive oil and butter – for the base of the sauce and to lightly toast the orzo in
- Tomato paste and sun-dried tomatoes – all-out concentrated tomato flavor
- Oregano – this dried herb pairs so well with tomatoes
- Garlic – another layer of savory flavor
- Red pepper flakes – they add a gentle warmth but don’t make this dish particularly spicy
- Orzo – find this rice-shaped pasta in the dry pasta aisle. It’s like making a risotto but way easier.
- White wine – use one you’d enjoy drinking (not cooking wine) like sauvignon blanc, pinot grigio, or chardonnay
- Chicken broth – more savory depth
- Heavy cream – it makes the sauce ultra luxurious
- Chicken – use cooked/rotisserie
- Parmesan – always grate your own from a block
- Basil – a pop of freshness
Helpful tips
- A few factors can influence one pot recipes (cookware, altitude, etc.). If it’s reducing too much before the orzo is cooked, simply add a splash more chicken broth.
- On the flip side, if there’s too much liquid and the orzo is nearly done, just turn up the heat and/or cover and let it sit. Pasta will quickly absorb the liquid.
How to make marry me chicken orzo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a large pot, add the oil and butter, tomatoes and tomato paste, oregano, garlic, crushed red pepper, and orzo. Lightly toast it for a couple of minutes while stirring. Add in the wine, cooking for about a minute, followed by the broth and cream.
Let it gently bubble, and simmer uncovered until the orzo is al dente. Make sure to stir it frequently. Add in the chicken, parm, and fresh basil. Remove from the heat, cover, and let it thicken up for a few minutes.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I’m a big fan of cooking with cast iron. Here is the Dutch oven I use.
- Mince the garlic with a handy garlic press, one of my fave kitchen tools.
- I recommend these magnetic nested measuring spoons, and I always grate parmesan from a block with my Microplane zester.
Substitutions and variations
- Add in a handful or two of fresh baby spinach towards the end of cooking time if you want some more greens.
- To swap the white wine, replace with the equivalent amount of chicken broth and 1/2 teaspoon of Dijon mustard.
- I don’t recommend subbing the cream with a lower fat option since it could curdle and/or lead to a thinner sauce.
What to serve with marry me orzo
- Couple this dish with a big slice of my Extra Cheesy Garlic Bread, garlic knots, or a slice of fresh crusty bread.
- Or you can partner it with a salad. Try my Super Simple Parmesan Arugula Salad, spring mix with my Creamy Balsamic Dressing, or make this Beet and Spinach Salad.
Leftovers and storage
- Store any leftovers for 3-4 days in a covered container in the fridge.
- Reheat over a low heat until warmed through. Give it a splash more broth/cream if needed since the orzo will soak up the sauce over time.
- I don’t recommend freezing this due to the dairy, and the orzo will change texture.
If you said yes to this marry me orzo with chicken, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.
Marry Me Chicken Orzo
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 4 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup uncooked orzo pasta
- 1/2 cup dry white wine
- 1.5 cups chicken broth
- 1 cup heavy/whipping cream
- 2 cups cooked shredded/rotisserie chicken
- 1/2 cup freshly grated parmesan cheese
- 1 small handful fresh basil torn/chopped
- Salt & pepper to taste
Instructions
- Add the oil, butter, tomato paste, sun-dried tomatoes, oregano, garlic, red pepper flakes, and orzo to a pot over medium-high heat. Once the butter melts, cook for 2-3 minutes, stirring often.
- Add in the wine and let it bubble for about one minute, then stir in the chicken broth and cream. Bring it to a gentle boil, then continue cooking for 10 minutes, uncovered, stirring fairly often ensuring the orzo doesn't stick to the pot. You will probably need to turn the heat down a bit (to medium or even medium-low). It should simmer vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked.
- Stir in the chicken, parmesan, and basil.
- Take the pot off the heat, and cover it for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed.
Notes
- If the pasta is soaking up the liquid too fast (i.e. before the orzo is cooked), reduce the heat and/or add another splash of broth or cream. If there’s too much liquid, cover the pot for longer than suggested in the recipe and the orzo will absorb it quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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