Marry Me Chicken Orzo is a creamy one-pan dinner made with shredded rotisserie chicken, tender orzo, spinach, sun-dried tomatoes, and Parmesan. The orzo cooks directly in white wine, chicken broth, and cream, creating a rich sauce and a complete chicken dinner in just 25 minutes.
Why You'll Love My Marry Me Chicken Orzo
- A True One-Pan Dinner: The orzo cooks in the same skillet as the sauce, so there is no separate pasta pot to wash.
- Quick Enough for Busy Nights: Rotisserie chicken keeps the cooking time short while still making the dish feel freshly made.
- Creamy with Plenty of Flavor: Sun-dried tomatoes, tomato paste, Parmesan, and basil give every bite a deep, savory flavor.
- A Complete Meal in One Skillet: Chicken, pasta, spinach, and sauce come together in one satisfying dinner.
I first made this recipe with leftover rotisserie chicken and a jar of sun-dried tomatoes that I wanted to use before they were forgotten at the back of the fridge. Instead of serving the chicken in the usual way, I shredded it and folded it into creamy orzo with spinach and Parmesan. It quickly became one of the dinners I make when I want something a little more special without spending the evening cooking, alongside my Creamy Marry Me Chicken, Marry Me Salmon, and Garlic Parmesan Chicken Pasta.
The sauce has a deep tomato flavor from the paste and sun-dried tomatoes, while the white wine keeps the cream from tasting too rich. I toast the orzo before adding the liquid because it gives the pasta more flavor and helps it stay tender instead of soft and heavy. As it simmers, the orzo releases starch into the pan, which naturally thickens the sauce and gives the dish its silky texture. For another easy skillet dinner with the same simple approach, try my Creamy Balsamic Chicken or One Pan Meatballs and Rice.
Key Ingredients in Marry Me Chicken Orzo
You can find the complete ingredient list with measurements in the recipe card below. These are the ingredients that give this Marry Me Chicken Orzo its creamy texture and bold flavor.
- Rotisserie Chicken: I use shredded rotisserie chicken because it makes this dinner fast and keeps the chicken tender when it is stirred into the sauce at the end.
- Orzo Pasta: The orzo cooks directly in the broth and cream, absorbing the flavor of the sauce while giving the finished dish a creamy texture.
- Sun-Dried Tomatoes and Tomato Paste: These give the sauce its deep color and concentrated savory flavor. I chop the sun-dried tomatoes finely so they are spread through every bite.
- Heavy Cream, Parmesan, Spinach, and Basil: The cream and Parmesan make the sauce smooth, while spinach and fresh basil add freshness that balances the richer ingredients.
How to Make Marry Me Chicken Orzo
This recipe comes together in four simple steps. You can find the complete recipe with measurements in the recipe card below.
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 Until Creamy: 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 with Chicken, Greens, and Parmesan: Stir in the shredded rotisserie chicken, spinach, and basil, then cook just until the spinach wilts and the chicken is warmed through. Take the skillet off the heat and stir in the Parmesan until the sauce is creamy.
Helpful Swaps
- Use Cooked Chicken Instead of Rotisserie Chicken: Leftover cooked chicken breast or chicken thighs work well here. Shred or chop it, then add it at the same point in the recipe.
- Replace the White Wine with Chicken Broth: Use the same amount of chicken broth if you prefer not to cook with wine. The sauce will still be creamy, although the flavor will be slightly less bright.
- Use Baby Kale Instead of Spinach: Baby kale works well, but add it a little earlier than spinach because it needs extra time to soften in the hot sauce.
Tips for Marry Me Chicken Orzo
Prepare Everything Before You Start: I chop the onion, garlic, tomatoes, basil, and spinach before heating the pan because the recipe moves quickly once the onion begins to cook.
Use a Large Deep Skillet: A wide, deep skillet gives the orzo enough room to cook evenly and keeps the sauce from reducing too quickly while the pasta simmers.
Serve It Soon After Cooking: The orzo continues to absorb the sauce as it sits, so I serve this dinner soon after the Parmesan has melted. Add a small splash of chicken broth if the sauce thickens more than you like before serving.
Storage and Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days, then reheat them gently with a splash of chicken broth or cream because the orzo thickens as it chills.
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 tablespoon extra virgin olive oil
- 1 medium yellow onion - finely chopped (about 1 cup / 150 g)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cloves garlic - minced
- 2 tablespoon tomato paste
- 100 g sun-dried tomatoes - 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 chicken broth
- 250 ml heavy cream
- 300 g cooked shredded rotisserie chicken
- 10 gr fresh basil - torn
- 120 g baby spinach
- 60 g finely grated Parmesan cheese
Instructions
- Heat 2 tbsp extra virgin olive oil in a large deep skillet over medium heat. Add 1 medium yellow onion, finely chopped, ½ tsp salt, and ¼ tsp black pepper, then cook for 4 to 5 minutes until softened. Stir in 4 cloves garlic , minced, and cook for 1 minute until fragrant.
- Add 2 tbsp tomato paste, 100 g sun-dried tomatoes, chopped, 1 tsp dried oregano, 1 tsp sweet paprika, and ¼ tsp red pepper flakes. Cook for 1 minute, then add 200 g dry orzo and toast for 2 minutes, stirring often.
- Pour in 100 ml dry white wine and cook for 1 to 2 minutes until mostly reduced. Stir in 400 ml chicken broth and 250 ml heavy cream. Bring to a gentle simmer, then cook for 9 to 11 minutes, stirring often, until the orzo is tender and the sauce is creamy.
- Stir in 300 g cooked shredded rotisserie chicken, 10 gr fresh basil, and 120 g baby spinach. Cook for 1 to 2 minutes until the chicken is hot and the spinach wilts. Remove the skillet from the heat, then stir in 60 g finely grated Parmesan cheese until smooth and creamy. Serve warm, garnished 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.