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This 30-minute creamy tomato orzo with chicken recipe is a fabulous one pot meal that’s elegant with a touch of white wine! Using rotisserie chicken makes it super easy.
Try my Creamy Tomato Basil Chicken or Easy Italian Sausage Tomato Pasta next.
Why you’ll love it
Everyday ingredients go into this tomato chicken orzo recipe, yet it tastes elevated. Tomato paste, Italian herbs, real cream, parmesan, and fresh basil are the stars of the irresistibly silky sauce. It’s a comforting, flavorful pasta dish that’s like a risotto but much easier.
This one pot chicken orzo was inspired by my Orzo alla Vodka with Chicken, which readers have been loving. I figured a creamy tomato sauce with a splash of white wine would be an equally good idea, and it sure is! It’s special enough for easy entertaining.
What you’ll need
- Olive oil and butter – for sautéing
- Onion and garlic – I like Vidalia (sweet) onions
- White wine – choose a dry white wine you’d enjoy drinking, e.g. a sauvignon blanc, chardonnay, or pinot gris. Don’t use cooking wine.
- Tomato paste – for rich, concentrated tomato flavor
- Italian seasoning – find this versatile seasoning blend in a single jar
- Chicken broth – the savory base of the sauce
- Heavy cream – it makes this dish luxurious
- Orzo – this rice-shaped pasta is in the dry pasta aisle
- Chicken – grab a rotisserie chicken on the way home
- Parmesan – always grate your own for best flavor and meltability
- Basil – for a pop of freshness and contrast
Helpful tips
- As with any one pot recipe, you may have to adjust depending on your altitude, cookware, stovetop, etc. If it’s looking dry before the orzo is done, then add a little more broth and/or turn it down.
- If the opposite is happening and it’s still very liquidy and the pasta is almost done, turn up the heat or simply wait longer until the broth is absorbed (it happens fairly fast).
How to make tomato orzo with chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the onion in the butter and oil in a soup pot or Dutch oven until softened. Stir in the garlic, cooking until fragrant. Pour in the wine, and let it bubble for about half a minute. Add the tomato paste and Italian herbs.
Bring to a boil, and then let gently simmer. Cook, uncovered and stirring every so often, until the orzo is al dente. Stir in the chicken, parmesan cheese, and basil. Remove from the stove, and cover until thickened up. Season with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- For my one pot recipes, I love cast iron. Here is my Dutch oven and a trivet to place it on that comes in fun colors.
- This is a fantastic wooden spoon set for stirring it up.
- Grate your parmesan from a block with a Microplane.
Substitutions and variations
- Add in some crushed red pepper flakes for a little kick.
- I don’t recommend subbing the cream for something lower fat. Half-and-half may work, but there’s a chance it’ll curdle due to the tomatoes and yield a thinner sauce.
- Cooked shrimp would be delicious instead of the chicken!
What to serve with this chicken orzo
- A salad is the ideal pairing to balance the richness of this dish. My Super Simple Parmesan Arugula Salad is a quick recipe, or you could make this Creamy Balsamic Dressing (Easy, No Blender!) along with your favorite greens.
- Fresh crusty bread and olive oil/balsamic vinegar for dipping is another touch of elegance.
Leftovers and storage
- Store for 3-4 days in the fridge in a covered container. Keep in mind that over time, the pasta will definitely soak up the sauce.
- Reheat over a low heat until warmed through, adding a little more broth or cream if needed to revive it.
- I’m not a big fan of freezing dairy sauces or cooked pasta. The texture will change.
If you made this orzo with chicken and a tomato sauce, please leave me a star rating and review below! Reader feedback is so valuable. Or tag me on Instagram!
Creamy Tomato Orzo with Chicken
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion chopped finely
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 1/4 cup tomato paste
- 1/2 teaspoon Italian seasoning
- 2 cups chicken broth
- 1 cup heavy/whipping cream
- 1 cup uncooked orzo
- 2 cups cooked/rotisserie chicken
- 1/2 cup freshly grated parmesan cheese
- 1 handful fresh basil torn
- Salt & pepper to taste
Instructions
- Add the oil and butter to a Dutch oven or soup pot over medium-high heat. Add the onion and sauté for 5 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Pour in the white wine and let it bubble for 30 seconds.
- Stir in the tomato paste and Italian seasoning.
- Add in the chicken broth, cream, and orzo. Increase the heat to high. Give it a good stir to ensure the tomato paste has dissolved. Once it starts to boil, cook for 10 minutes, uncovered, stirring often. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling but not boiling like crazy.
- Stir in the chicken, parmesan, and basil. Take the pot off the heat and cover for 3-5 minutes or until the sauce has thickened up to your liking. Season with salt & pepper as needed and serve!
Notes
- Important: If the orzo is soaking up the liquid too fast (like before it’s cooked), turn the heat down and/or add a splash more broth or cream. If there’s too much liquid, cover the pot for longer than suggested in the last step of the recipe and the orzo will absorb it fast, or continue cooking it over a low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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