Marry Me Chicken Orzo combines shredded rotisserie chicken and tender pasta in a creamy sun-dried tomato and Parmesan sauce. The orzo cooks in the same skillet, so there's no separate pot of pasta to drain.
Why You'll Love My Marry Me Chicken Orzo
- A head start on dinner: Cooked chicken goes straight into the sauce, saving a separate round of seasoning and searing.
- Two layers of tomato: Sun-dried tomatoes add concentrated bites of flavor, while tomato paste seasons the sauce throughout.
- Greens built in: Baby spinach wilts into the orzo, adding vegetables without another pan.
- A wine-free option: The tested broth substitution makes the recipe practical even when there's no wine open.
I first made this orzo with leftover rotisserie chicken and a jar of sun-dried tomatoes waiting in the fridge. I wanted to use both before they were forgotten. The sauce brought the flavors of my Marry Me Chicken into a complete pasta dinner. Shredding the chicken let me fold it straight into the orzo. It has the same comforting appeal as Marry Me Salmon, with the convenience of Garlic Parmesan Chicken Pasta. Now I make it when I want something a little special without spending the evening cooking.
I use tomato paste alongside sun-dried tomatoes for a sauce with a deeper tomato flavor. The wine balances the cream, just as acidity balances the sauce in my Creamy Balsamic Chicken. Toasting coats the orzo in that base before it simmers uncovered in broth and cream. The pasta releases starch as it cooks, giving the sauce a texture reminiscent of Chicken Risotto with Mushrooms. Like my One Pan Meatballs and Rice, this method lets the starch absorb flavor directly from the cooking liquid. I fold in the cooked chicken near the end, then stir in Parmesan off the heat for a smooth finish.
Key Ingredients in Marry Me Chicken Orzo
The complete measurements are in the recipe card; these are the ingredients that shape the finished dish.
- Cooked chicken and dry orzo: I use shredded rotisserie chicken for convenience, while the orzo absorbs the sauce as it cooks.
- Sun-dried tomatoes and tomato paste: Finely chopping the drained tomatoes helps me distribute their flavor, while the paste gives the whole sauce a tomato base.
- Wine, broth, and cream: For me, the dry white wine balances the richness of the cream, with low-sodium broth providing the remaining cooking liquid.
- Parmesan, spinach, and basil: I finish with Parmesan for a smooth, savory sauce, while the spinach and basil bring color and freshness.
How to Make Marry Me Chicken Orzo
Here's the four-step overview; the recipe card includes the measurements and cooking times.
1. Cook the flavor base: Heat the olive oil in a large deep skillet, then cook the onion with salt and black pepper until softened. Add the garlic, tomato paste, sun-dried tomatoes, oregano, paprika, and red pepper flakes, then cook until fragrant.
2. Toast the orzo and add the wine: Stir the dry orzo into the pan and cook it for a couple of minutes, stirring so it does not catch on the bottom. Pour in the white wine and let it simmer until most of the liquid has reduced.
3. Simmer the orzo: Add the chicken broth and cream, then bring everything to a gentle simmer. Cook the orzo until tender, giving it a few stirs as it cooks so the sauce stays smooth and the pasta does not stick.
4. Finish the skillet: Fold in the cooked chicken, basil, and spinach and heat through. Remove from the heat, stir in the Parmesan, and serve immediately.
Helpful Swaps
- Other cooked chicken: Use shredded or chopped cooked chicken breast or thighs in place of rotisserie chicken, adding it at the same stage.
- Broth instead of wine: Replace the white wine with the same amount of chicken broth. The sauce will have less acidity but will still be creamy.
- Baby kale instead of spinach: Add baby kale a little earlier so it has time to soften in the sauce.
Tips for Marry Me Chicken Orzo
- Get everything ready first: Chop the onion, garlic, and tomatoes, shred the chicken, and prepare the greens before heating the skillet.
- Leave room to stir: Use a large deep skillet so the pasta, sauce, chicken, and greens can be combined without spilling over the sides.
- Keep the orzo moving: Stir during the uncovered simmer, reaching across the bottom of the skillet to loosen any pasta beginning to stick.
- Serve while it's saucy: Orzo continues to absorb liquid after cooking, so bring it to the table promptly and loosen with a splash of broth if needed.
Storage and Reheating
I refrigerate leftovers in an airtight container for up to three days. To reheat, I warm the orzo gently with a splash of chicken broth or cream to loosen the sauce, heating it through to 165°F (74°C).
What to Serve With Marry Me Chicken Orzo
I usually serve this creamy chicken orzo with my Tomato Burrata Salad when I want something fresh beside it, or with warm Garlic Bread to scoop up the extra sauce. A simple side of green beans also works well when you want a lighter plate.
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Recipe
Marry Me Chicken Orzo
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion - finely chopped (about 1 cup / 150 g)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 garlic cloves - minced
- 2 tablespoons tomato paste
- 100 g oil-packed sun-dried tomatoes - drained, weighed after draining, and finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes
- 200 g dry orzo
- 100 ml dry white wine
- 400 ml low-sodium chicken broth
- 250 ml heavy cream
- 300 g cooked rotisserie chicken - shredded
- 10 gr fresh basil - torn
- 120 g baby spinach
- 60 g Parmesan - finely grated
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large deep skillet over medium heat. Add 1 medium yellow onion, finely chopped, ½ teaspoon salt, and ¼ teaspoon black pepper Cook for 4-5 minutes, stirring occasionally, until softened. Stir in 4 garlic cloves, minced, and cook for 1 minute until fragrant.
- Stir in 2 tablespoons tomato paste, 100 g oil-packed sun-dried tomatoes, drained and chopped, 1 teaspoon dried oregano, 1 teaspoon sweet paprika, and ¼ teaspoon red pepper flakes. Cook for 1 minute. Add 200 g dry orzo and toast for 2 minutes, stirring often to coat the pasta in the tomato mixture and prevent it from sticking.
- Pour in 100 ml dry white wine and simmer for 1-2 minutes until mostly reduced. Add 400 ml low-sodium chicken broth and 250 ml heavy cream, then bring to a gentle simmer. Cook uncovered for 9-11 minutes, stirring often, until the orzo is tender and the sauce is creamy.
- Stir in 300 g cooked rotisserie chicken, shredded, 10 gr fresh basil, torn, and 120 g baby spinach. Cook for 1-2 minutes, or until the spinach wilts and the chicken is thoroughly heated; refrigerated chicken may need longer to reach 74 °C. Remove the skillet from the heat and stir in 60 g Parmesan, finely grated, until melted and evenly incorporated. Serve the Marry Me Chicken Orzo immediately, with extra basil if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
Loved this Marry Me Chicken Orzo! Creamy, flavorful, and so easy, perfect for weeknights.