Creamy Tomato Basil Orzo with Chicken
A comforting one-pan meal with creamy tomato sauce, tender chicken, and fresh basil. Perfect for a quick yet elegant dinner.
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.
Notes
For extra freshness, garnish with additional basil before serving. Leftovers reheat well with a splash of broth.