Creamy Pesto Orzo with Sun-Dried Tomatoes
A quick and creamy pasta dish with pesto, sun-dried tomatoes, and shredded chicken.
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.
Notes
For a vegetarian version, omit the chicken and use vegetable broth.