I’ll never forget the first time I whipped up this Creamy Pesto Orzo with Sun-Dried Tomatoes—it was one of those “throw everything together” nights when I needed dinner fast. The moment that vibrant green pesto swirled into the steaming orzo, mingling with those ruby-red sun-dried tomatoes, I knew I’d stumbled onto something special. Twenty minutes later, I was scooping up forkfuls of the creamiest, most flavorful pasta that tasted like it came from a fancy Italian trattoria rather than my tiny apartment kitchen. Now it’s my go-to when I want something luxurious tasting but don’t have time for fuss—those Mediterranean flavors just sing together, and the texture? Pure comfort in every bite.
Why You’ll Love This Creamy Pesto Orzo with Sun-Dried Tomatoes
Listen, I know we’re all busy, but this dish? It’s the answer to your “what’s for dinner” panic. Here’s why it’s become my weeknight superhero:
- 20 minutes flat – From pantry to plate faster than you can say “takeout”
- Creamy dreamy texture – That luscious pesto-cream combo coats every single orzo pearl
- Flavor fireworks – Sun-dried tomatoes pop against the herby pesto like little bursts of sunshine
- One-pan wonder – My kinda cleanup – just one pot to wash!
- Shape-shifter meal – Fancy enough for date night, easy enough for tired Tuesday nights
Trust me, once you taste how the garlicky pesto clings to the tender orzo with those chewy tomato gems, you’ll understand why this is my most-repeated pasta hack of the year. It’s the kind of easy healthy dinner that makes you feel like you’ve got your life together – even when you totally don’t.
Ingredients for Creamy Pesto Orzo with Sun-Dried Tomatoes
Okay, let me walk you through the dream team of ingredients that make this dish sing. And don’t worry – there’s no fancy stuff here, just simple, flavorful ingredients you might already have. Well… except maybe the sun-dried tomatoes. But trust me, they’re worth keeping around!
The Essentials:
- 1 1/4 cups uncooked orzo pasta – The tiny rice-shaped superstar that soaks up all the flavor
- 1/4 cup sun-dried tomatoes – I prefer the oil-packed ones for extra richness
- 2 tablespoons pesto – Homemade if you’re fancy, jarred if you’re practical (no judgment!)
- 2 cloves garlic, grated or minced – Because everything’s better with garlic
- 1 teaspoon Italian seasoning – That little herbal boost makes a big difference
- 1/4 teaspoon red pepper flakes – Just enough kick to wake up your taste buds
- Salt and freshly ground black pepper to taste – Always to taste
- 2 1/4 cups low sodium chicken broth – Or more if needed (see note below)
The Finishing Touches:
- 1/4 cup heavy cream – For that luscious texture we’re after
- 1/4 cup shredded parmesan cheese – Because can pasta ever have too much cheese?
- 1 tablespoon chopped fresh basil – Makes it all pretty (and tasty!)
The Optional Bonus Players:
- 2 cups cooked shredded boneless skinless chicken breasts – For extra protein (I show you my favorite method here)
Vegetarian note: Swap the chicken broth for vegetable broth and skip the chicken – it’s still absolutely delicious. Sometimes I even add mushrooms or spinach for extra veggie power!
How to Make Creamy Pesto Orzo with Sun-Dried Tomatoes
Okay, let’s get cooking! This Creamy Pesto Orzo comes together so fast you’ll barely have time to pour yourself a glass of wine (though I highly recommend doing that too). Here’s exactly how I make it, with all my little tricks for perfect results every time:
Step 1: Toast Those Flavors
Grab your deepest pan or Dutch oven – I like using my trusty pasta pot for this. Heat it over medium-high and dump in the orzo, sun-dried tomatoes, pesto, garlic, Italian seasoning, and red pepper flakes. Now here’s the secret – let everything toast together for about a minute, stirring constantly. You’ll smell the garlic and spices blooming, and the orzo will get just slightly golden. This little step builds SO much flavor!
Step 2: Simmer to Perfection
Pour in the chicken broth, add a good pinch of salt and pepper, and bring it to a gentle boil. Now lower the heat to medium-low and let it bubble away for about 12 minutes. Here’s where you need to babysit it a bit – stir every couple minutes to prevent sticking. You’ll know it’s ready when the orzo is tender (taste a piece!) and most of the liquid is absorbed, leaving just a creamy sauce. If it looks too dry, splash in more broth – I usually keep about 1/4 cup extra handy.
Step 3: Finish with the Good Stuff
When the orzo’s perfect, stir in the cream, parmesan, chicken (if using), and fresh basil. Let it all warm through for just another minute – the cheese will melt into the sauce making it extra luxurious. Taste and adjust seasoning – sometimes I add an extra pinch of salt or squeeze of lemon here.
Pro Tip for Extra Creaminess
Want your Creamy Pesto Orzo even more indulgent? Take it off the heat before stirring in an extra tablespoon of cream and handful of parmesan. The residual heat will melt everything together into silky perfection. This is my go-to move when I’m serving guests or just need some serious comfort food therapy!
Serving Suggestions for Creamy Pesto Orzo
Here’s how I love to serve up this beauty – it’s all about those perfect pairings! I always make a quick cucumber tomato salad on the side – that cool crunch cuts through the richness so nicely. If I’m feeling extra, I’ll throw together some garlic bread too (because carbs love company). For presentation? I shower it with extra torn basil leaves and another generous snow of parmesan right before serving – makes it look fancy with zero effort. Leftover grilled chicken? Toss it on top! Leftover white wine? Pour yourself a glass! See where I’m going with this?
Storage and Reheating Tips
Okay, here’s my tried-and-true advice for keeping your Creamy Pesto Orzo delightfully tasty beyond day one (though let’s be real – leftovers rarely happen in my house!). First rule – get it into an airtight container ASAP. Those little orzo grains are thirsty and will soak up any liquid overnight, so I always pack it up within an hour of cooking. You’ve got about 3 days in the fridge before the texture starts to change. Now reheating – here’s my trick: splash in a tablespoon or two of broth or water before microwaving. Stir it every 30 seconds until it’s warm and creamy again – it’ll revive beautifully! Just be warned – the miracle of rehydration isn’t perfect, so dig in fresh whenever possible!
FAQ About Creamy Pesto Orzo with Sun-Dried Tomatoes
I get asked about this recipe all the time – it’s clearly a crowd favorite! Here are the questions that pop up most often, along with my tried-and-true answers:
Can I use dried basil instead of fresh?
Absolutely! I love fresh basil for that bright pop of flavor, but dried works in a pinch. Just remember – dried herbs are more concentrated. Use about 1 teaspoon dried basil instead of the 1 tablespoon fresh, and stir it in with the Italian seasoning so it has time to bloom.
How can I make this vegan?
Easy peasy! Swap the chicken broth for vegetable broth, skip the parmesan (or use a vegan alternative), and replace the heavy cream with full-fat coconut milk. The coconut gives that same lush creaminess without dairy. I’ve even used blended silken tofu in a pinch – sounds weird, but it works!
What’s the best way to add more protein?
Oh, I’ve experimented with this one a lot! Besides the shredded chicken, I love tossing in cooked shrimp during the last minute – they heat through perfectly. For vegetarian protein, chickpeas or white beans are fantastic. Sometimes I’ll even stir in a couple beaten eggs at the end for a carbonara vibe – just let them cook in the hot pasta.
Can I use a different pasta shape?
You can, but orzo really makes this dish special! Its tiny rice-like shape holds the creamy sauce perfectly. If you must substitute, try ditalini or small shells – anything that’ll cradle that luscious pesto cream. Just adjust cooking time according to the package directions.
Why does my orzo stick together?
Ah, the sticky pasta struggle! Two tips: First, make sure you’re stirring often while it simmers – I set a timer for every 2 minutes. Second, don’t skimp on the liquid – if the pan looks dry, add another splash of broth. Sticky orzo usually means it needed more stirring or more liquid. Easy fix!
Nutritional Information
Just to give you a ballpark idea – each hearty serving of this Creamy Pesto Orzo with Sun-Dried Tomatoes clocks in around 350 calories, with about 12g fat (the good kind from all that pesto and olive oil!), 45g carbs, and 18g protein if you add the chicken. But here’s the thing – these numbers can totally change based on your ingredients! Used extra cream? More cheese? Different pesto brand? All those little tweaks affect the final count. I’m not a nutritionist (just a pasta enthusiast!), so consider this a friendly estimate rather than gospel truth. The real magic is how deliciously satisfying each creamy forkful tastes!
Creamy Pesto Orzo with Sun-Dried Tomatoes
Equipment
- Deep pan or Dutch oven
Ingredients
- 1 1/4 cups uncooked orzo pasta
- 1/4 cup sun-dried tomatoes
- 2 tablespoons pesto
- 2 cloves garlic grated or minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- 2 1/4 cups low sodium chicken broth more if needed
- 2 cups cooked shredded boneless skinless chicken breasts
- 1/4 cup heavy cream
- 1/4 cup shredded parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
- Heat a deep pan, Dutch oven, or pot over medium-high heat. Add the orzo, sun-dried tomatoes, pesto, garlic, Italian seasoning, and red pepper flakes. Stir everything together and toast the orzo for a minute.
- Pour in the chicken broth, season with salt and pepper, and bring it to a gentle boil. Lower the heat to medium-low and cook for about 12 minutes or until the orzo is tender and most of the liquid is absorbed. Stir often to prevent sticking. Add more broth if needed.
- When the orzo is tender, stir in the cream, parmesan cheese, chicken, and basil. Cook another minute until warmed through. Taste for seasoning and garnish with extra parmesan and basil.