You’ll love this recipe if you like Italian Orzo Pasta Salad and Cauliflower Risotto with Mushrooms.
This dish uses everyday ingredients you may already have in your kitchen, like chicken, frozen veggies, spinach, and pantry staples like pasta and broth. The sauce comes together quickly and thickens up as it cools, giving the orzo a nice, creamy texture without being heavy.
It’s also flexible — you can use leftover rotisserie chicken instead of chicken breasts, which keeps things easy and budget-friendly.
It’s perfect for busy nights when you want a complete meal without a lot of fuss. Leftovers store well in the fridge, so you have a quick lunch or dinner ready for the next few days.
As an Amazon Associate, I earn from qualifying purchases.
💛 Why you’ll love this recipe
- Quick and easy: ready in just 35 minutes.
- Simple ingredients you probably already have.
- All cooked in one pan for easy cleanup.
- Makes great leftovers.
- Family-friendly flavors everyone will enjoy.
➡️ Ingredients you’ll need
⏲ How to make this creamy chicken orzo pasta
👉 Easy ingredient swaps
- Chicken: Use cooked rotisserie chicken or leftover salmon instead of fresh chicken breasts.
- Low-Sodium Chicken Broth: Regular chicken broth or chicken stock work fine — just skip adding extra salt until you’ve tasted the finished dish.
- Milk: Skim or 1% milk works, but the sauce will be slightly thinner. If you prefer a richer, thicker sauce, heavy cream can be used instead.
- Orzo Pasta: Substitute small pasta shapes like mini shells or ditalini if you don’t have orzo.
- Mixed Veggies: Substitute fresh chopped veggies instead of frozen if preferred.
✨ Variations
- More Greens: Add extra spinach or kale for added nutrients.
- Protein: Try adding cooked salmon or shrimp instead of chicken.
- Cheesy: Sprinkle mozzarella on top before serving for extra cheesiness.
〰️ How to serve
- Bread — Pair with pull apart bread or breadsticks to soak up the creamy sauce.
- Salad — Serve alongside a simple garden salad.
- Roasted Veggies — Add roasted veggies like baked sliced zucchini or asparagus for a larger meal.
💬 FAQs
Can I use regular chicken broth instead of low-sodium?
Yes, but skip adding extra salt until you’ve tasted it.
Can I freeze leftovers?
No, freezing doesn’t work well with this recipe — the orzo will get mushy.
How long do leftovers last?
They’ll keep well in the refrigerator in an airtight container for about 3 days. Reheat gently on the stove or in the microwave.
📚 More recipes
🍽 Recipe
Email Recipe
Enter your email below and we’ll send you this recipe!
Creamy Chicken Orzo Pasta
Ingredients
- 4 Tablespoons salted butter
- ½-¾ pound chicken breasts, cut into bite-sized pieces
- ½ cup diced yellow onion
- ¼ cup diced celery
- 2 cloves garlic, minced
- 1 Tablespoon all-purpose flour
- 2 cups low-sodium chicken broth
- 2 ¼ cups whole milk
- 1 ½ cups dried orzo
- 1 ½ cups frozen mixed veggies
- ½ cup chopped spinach (chop then measure)
- ½ teaspoon salt
- ¼ teaspoon coarse ground pepper
- ½ cup freshly grated Parmesan cheese
- ½ Tablespoon fresh lemon juice
Optional Garnishes:
- Parsley
- Shredded Parmesan cheese
Instructions
- Cook Chicken and Onions: In a large deep skillet over medium heat, add the butter and melt. Add the chicken, onion, and celery and cook for 5-7 minutes until onion is soft and chicken is cooked through. Add garlic and flour and cook for an additional minute or two.
- Add Broth and Pasta: Slowly pour broth in while whisking or stirring until the flour is incorporated into broth. Whisk in milk, orzo, frozen veggies, chopped spinach, salt, and pepper. Bring to a simmer, then reduce stovetop heat to keep a simmer. Stir occasionally while it cooks; this will take about 8-10 minutes. Once pasta is al dente, the sauce will still be quite thin. Remove from the stove at this point.
- Finish with Parmesan and Lemon: Gently stir in Parmesan cheese and lemon juice. The sauce will thicken as it cools. Garnish with extra Parmesan cheese and chopped parsley, then serve.
Leave a Reply