Sunday evenings in my kitchen usually mean I’m craving something cozy yet hassle-free, and that’s exactly how my Creamy Tomato Basil Orzo with Chicken was born. I remember standing at the stove, watching the orzo soak up that luscious tomato-cream sauce while fresh basil perfumed the air—it felt like a hug in a bowl. What surprised me most? This dish walks the perfect line between weeknight-easy (ready in 30 minutes!) and dinner-party-worthy. The way the tender chicken mingles with the creamy orzo makes it feel indulgent, yet it’s lighter than traditional pasta. Now it’s my go-to when I want to impress without stress—whether I’m feeding my family or last-minute guests.
Why You’ll Love This Creamy Tomato Basil Orzo with Chicken
Trust me, this dish will become your new weeknight hero. Here’s why:
- One-pan wonder: From sautéing to simmering, everything happens in a single pot—meaning less cleanup and more time to enjoy that creamy goodness.
- 30-minute magic: It’s faster than ordering takeout but tastes like you spent hours simmering that luscious tomato-cream sauce.
- Crowd-pleaser: Kids go crazy for the tender orzo, while adults adore the sophisticated basil-garlic notes (my family calls it “fancy mac and cheese”).
- Comfort with a twist: The fresh basil brightens up the rich sauce, making it feel lighter than traditional pasta dishes.
- Leftover love: It reheats beautifully—just add a splash of broth to bring back that silky texture. Find more easy dinner ideas when you need inspiration!
Ingredients for Creamy Tomato Basil Orzo with Chicken
Gathering these simple ingredients feels like opening a little Italian pantry—everything works together so beautifully. Here’s what you’ll need:
- 1 tablespoon olive oil – for that perfect sauté base
- 2 tablespoons butter – because richness matters
- 1/2 small onion, chopped finely – trust me, tiny pieces melt into the sauce
- 3 cloves garlic, minced – fresh is best here!
- 1/4 cup dry white wine – even the cheap stuff works wonders
- 1/4 cup tomato paste – the secret depth-builder
- 1/2 teaspoon Italian seasoning – my little flavor shortcut
- 2 cups chicken broth – homemade or store-bought both work
- 1 cup heavy cream (or whipping cream) – makes it luxuriously silky
- 1 cup uncooked orzo – the star of the show
- 2 cups cooked chicken – rotisserie chicken saves the day
- 1/2 cup freshly grated parmesan – please don’t use the pre-shredded stuff
- 1 handful fresh basil, torn – tear, don’t chop, for maximum aroma
- Salt & pepper to taste – season as you go!
How to Make Creamy Tomato Basil Orzo with Chicken
Okay, let’s get cooking! This dish comes together so easily—just follow these steps and you’ll have dinner on the table in no time:
- Sauté the aromatics: Heat the olive oil and butter in your pot over medium-high. Add the onion and let it soften for 5 minutes, stirring occasionally—you want it translucent, not browned. That’s when the garlic goes in for just 30 seconds until it smells amazing (don’t let it burn!).
- Build the sauce base: Pour in the white wine and let it bubble for about 30 seconds to cook off the alcohol. Then stir in the tomato paste and Italian seasoning until everything looks like a rich, red paste.
- Simmer the orzo: Add the broth, cream, and dry orzo all at once. Crank the heat to high and stir well to dissolve that tomato paste. Once it boils, lower the heat to a steady simmer and cook uncovered for 10 minutes. Stir every few minutes here—this keeps the orzo from sticking and ensures creamy results.
- Finish with the good stuff: Take the pot off the heat and gently fold in the chicken, parmesan, and most of the torn basil. Let it sit covered for 3-5 minutes—this lets the sauce thicken and the flavors mingle. Taste and adjust salt and pepper if needed.
The best part? The orzo should be al dente, the sauce luxuriously creamy, and that fresh basil aroma will make everyone rush to the table.
Tips for Perfect Creamy Tomato Basil Orzo with Chicken
- Grate your own parmesan: Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
- Watch the heat: If your simmer is too vigorous, the cream can separate. A gentle bubble is perfect.
- Reserve some basil: Sprinkle extra torn leaves on top before serving—it makes the dish look as good as it tastes.
- No white wine? Swap in extra broth with a splash of lemon juice for brightness.
Serving Suggestions for Creamy Tomato Basil Orzo with Chicken
This dish shines bright all on its own, but here are my favorite ways to make it extra special:
- Crusty garlic bread: Perfect for soaking up every last drop of that creamy sauce.
- Extra basil garnish: A fresh handful torn over the top adds color and aroma.
- Simple green salad: A crisp mix of arugula with lemon vinaigrette balances the richness.
Sometimes I’ll just serve it with extra parmesan at the table—because can you ever have too much cheese?
Storage and Reheating Tips
This creamy orzo tastes even better the next day—if you have leftovers! Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth while warming on the stove (stir often!) to bring back that silky texture. The microwave works too—just cover and heat in 30-second bursts with a little extra liquid.
Nutritional Information
Just a quick note—nutritional values here are rough estimates and can vary based on your specific ingredients and brands. This creamy orzo is a balanced meal with protein, carbs, and healthy fats, but if you need exact numbers, I’d recommend checking your labels or using a nutrition calculator!
Frequently Asked Questions
Can I use milk instead of cream in this recipe?
You can, but the sauce won’t be as luxuriously creamy. If you’re in a pinch, whole milk works—just stir in a tablespoon of flour with the tomato paste to help thicken it. For the best results, I’d recommend half-and-half as a lighter alternative that still gives you that velvety texture we all love in this dish.
How long does Creamy Tomato Basil Orzo with Chicken last in the fridge?
Stored properly in an airtight container, it keeps beautifully for 3 days. The orzo absorbs more sauce over time, so when reheating, add a splash of broth or cream to loosen it up. Honestly? My family rarely leaves leftovers—it’s that good!
Can I make this vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and skip the chicken (or use mushrooms or chickpeas instead). The real star here is the creamy tomato-orzo combo anyway. Just keep that parmesan—it adds essential umami! Need more meatless dinner ideas? We’ve got you covered.
What if I don’t have white wine?
No worries! Just use an equal amount of chicken broth with a squeeze of lemon juice. The wine adds depth, but the lemon brightens things up similarly. I’ve made it both ways when pantry supplies ran low, and it’s still delicious.
Can I freeze this dish?
I don’t recommend it—cream-based sauces tend to separate when thawed. But since it comes together so quickly, you’re better off making it fresh! If you must freeze, leave out the cream and add it when reheating. The texture won’t be quite the same, but it’ll still taste comforting.
More Easy Dinner Ideas
If you loved this Creamy Tomato Basil Orzo with Chicken, wait till you try my other one-pot wonders! From quick skillet pastas to cozy soups, I’ve got loads of dinners that’ll save your weeknights. Trust me—your family will beg for seconds on these too. What’ll you cook next?
Creamy Tomato Basil Orzo with Chicken
Equipment
- Dutch oven or soup pot
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 cream or whipping cream
- 1 cup uncooked orzo
- 2 cups cooked chicken rotisserie or pre-cooked
- 1/2 cup parmesan cheese freshly grated
- 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 the chicken broth, cream, and orzo. Increase the heat to high. Stir well to dissolve the tomato paste. Once boiling, cook for 10 minutes, uncovered, stirring often. Adjust heat to maintain a simmer.
- Stir in the chicken, parmesan, and basil. Remove from heat, cover, and let sit for 3-5 minutes until the sauce thickens. Season with salt and pepper to taste.