Name: Creamy Basil Chicken Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound chicken breast, diced; 1 cup cherry tomatoes, halved; 2 cups fresh spinach; 1 cup orzo pasta; 1 cup basil pesto; 2 tablespoons olive oil; Salt and pepper to taste

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Creamy Basil Chicken Orzo

This cozy one-pan meal brings together tender chicken, bright cherry tomatoes, and vibrant basil pesto for a weeknight dinner that feels a little special. It’s creamy and comforting without being heavy — a fast, flavorful dish you’ll reach for when you want something fresh and satisfying. If you enjoy creamy one-pot dinners, try a similar twist in this creamy Tuscan chicken orzo recipe for another comforting meal.

why make this recipe
What makes this dish stand out is the balance of simple ingredients and big flavor: basil pesto instantly lifts the dish with herbal brightness, while orzo gives you that risotto-like creaminess without the fuss. It’s fast to make, requires minimal cleanup since it’s largely a one-pan meal, and is flexible — add more veggies or swap proteins to match what you have on hand. The result is an everyday dinner that still feels worthy of a weekend meal.

how to make Creamy Basil Chicken Orzo
Step-by-Step Guide to Making Creamy Basil Chicken Orzo

Ingredients

1 pound chicken breast, diced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1 cup orzo pasta
1 cup basil pesto
2 tablespoons olive oil
Salt and pepper to taste

Directions

Heat 2 tablespoons olive oil in a large, heavy-bottomed pan over medium heat until shimmering.
Add the diced chicken to the pan in a single layer and season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is browned on the outside and cooked through, about 5–7 minutes. If you have thicker pieces, give them an extra minute or two to reach an internal temperature of 165°F (74°C).
Stir in the halved cherry tomatoes and the 2 cups of fresh spinach. Cook just until the spinach wilts and the tomatoes soften, about 2–3 minutes. The tomatoes add juiciness and a touch of acidity that brightens the pesto.
Add the 1 cup of orzo to the pan. Pour in enough water or chicken broth to cover the orzo by about 1/2 inch (follow the orzo package directions for liquid ratios if you prefer exact measurements). Bring the liquid to a gentle simmer.
Cook the orzo, stirring occasionally to prevent sticking, until it’s tender and most of the liquid is absorbed — this usually takes 8–10 minutes depending on your orzo. If the pasta needs more time, add a splash more liquid and continue cooking.
Once the orzo is cooked through, reduce the heat to low and stir in the 1 cup of basil pesto until everything is well combined and the sauce coats the orzo and chicken. Let it warm through for a minute or two so the pesto loosens and becomes silky.
Taste and adjust seasoning with additional salt and pepper as needed. Serve hot and enjoy your creamy basil chicken orzo!

Notes on the core method

Liquid control: Orzo absorbs liquid quickly. Start with the amount suggested on the package but keep extra broth or water nearby — you may need to add it in two or three increments so the final texture is creamy but not soupy.
Pesto timing: Stirring pesto in at the end preserves its fresh basil flavor and color. If you cook pesto for too long, it can lose brightness.
Protein cook-through: Dice the chicken into uniform pieces so they cook evenly. Use a meat thermometer if you’re unsure; chicken should reach 165°F (74°C).

Serving Suggestions for Creamy Basil Chicken Orzo

Spoon the warm orzo into shallow bowls and finish with a drizzle of extra virgin olive oil and a grating of Parmesan or Pecorino Romano for added richness.
Add a squeeze of lemon just before serving to brighten the pesto and cut through the creaminess.
Serve alongside a crisp green salad (think peppery arugula or mixed baby greens with a simple vinaigrette) and some crusty bread to soak up the sauce.
For a heartier meal, garnish with toasted pine nuts or chopped toasted almonds for crunch.

Best Way to Store Creamy Basil Chicken Orzo

Refrigerator: Store leftovers in an airtight container and refrigerate at 40°F (4°C) or below. Consume within 3–4 days for best quality.
Freezer: For longer storage, freeze in a freezer-safe container at 0°F (-18°C) or below for up to 1 month; thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or water to restore creaminess, or microwave in short intervals, stirring between heating to ensure even warmth.

tips to make Creamy Basil Chicken Orzo
Q: How do I keep the chicken moist?
A: Cut the chicken into uniform small cubes and don’t overcook them in the initial sear; they’ll finish cooking with the orzo. Rest briefly in the pan off heat if needed.

Q: Can I make it creamier?
A: Yes — stir in 1/4 to 1/2 cup of heavy cream, creme fraiche, or a few tablespoons of cream cheese with the pesto to deepen the sauce.

Q: What if my pesto is too thick?
A: Thin it with a tablespoon or two of warm broth before stirring into the orzo so it spreads evenly and coats the pasta.

Variations (brief)

Protein swap (bullet): Replace chicken with sliced Italian sausage, shrimp, or diced turkey for different flavor profiles. Sear your chosen protein first and adjust cooking time accordingly.
Veg-forward paragraph: If you’d like a vegetarian version, skip the chicken and increase the vegetables — add diced zucchini, bell peppers, mushrooms, and an extra cup of spinach. Sauté the veggies until tender, cook the orzo in the same pan, and fold in the pesto at the end. For added protein, stir in white beans (cannellini) after the orzo is cooked.

What makes this dish flexible

One-pot convenience: Everything cooks in one pan, which minimizes cleanup and makes timing straightforward.
Pesto power: Basil pesto acts as both sauce and seasoning, so a single jar delivers a deep, herbaceous flavor that would otherwise require many ingredients.
Pantry-friendly: Orzo and pesto are shelf-stable staples; if you keep them on hand, this recipe can come together very quickly.

Troubleshooting common issues

Orzo too dry: Add a little warm broth and stir to loosen the texture — let it stand a minute to hydrate fully.
Orzo too soupy: Simmer a few extra minutes uncovered to reduce liquid, stirring occasionally to prevent sticking.
Pesto lost color/flavor: Add fresh basil leaves or a small splash of lemon juice just before serving to revive brightness.

Frequently Asked Questions

Q: Can I use dried basil instead of pesto?
A: Dried basil won’t give the same vibrant flavor or texture as pesto, which contains oil, nuts, and cheese. If you don’t have pesto, make a quick substitute by whisking olive oil, minced garlic, a squeeze of lemon, and a pinch of dried basil into the orzo, then finish with grated cheese.

Q: How long does this take from start to finish?
A: Expect about 25–35 minutes total: 5–7 minutes to brown the chicken, a few minutes to wilt the veggies, and 8–10 minutes to cook the orzo.

Q: Is fresh basil necessary?
A: Fresh basil is great for garnish, but the pesto is the primary basil source. If you have fresh basil, toss some in at the end for extra aroma.

Q: Can I make this ahead for meal prep?
A: Yes — cook as directed, cool completely, and store in individual containers. Reheat with a splash of water or broth to refresh the texture. Eat within 3–4 days.

Q: What sides pair well with this?
A: Light salads, roasted vegetables, or simple garlic-rubbed crostini work beautifully to complement the creamy orzo.

Quick tips for getting the most from your pesto orzo

Use quality pesto: A good-tasting pesto makes a huge difference. If using store-bought, taste and adjust salt/lemon as needed.
Finish with acid: A light squeeze of lemon or a few dashes of good vinegar at the end brightens the dish and balances the oiliness of the pesto.
Garnish with texture: Toasted nuts, a handful of breadcrumbs toasted in olive oil, or croutons add contrast to the creamy orzo.

Meal planning and serving ideas

Family-friendly weeknight dinner: Serve this as a complete meal with a quick green salad for a fuss-free family dinner.
Dinner party shortcut: Double the recipe and keep it warm in a low oven; top with fresh basil and grated cheese before serving.
Leftover makeover: Use leftover orzo as a filling for stuffed peppers or mix into a warm salad with roasted vegetables and a bright vinaigrette.

Kitchen tools that help

A heavy-bottomed large skillet or sauté pan distributes heat evenly and prevents sticking.
A slotted spoon helps fish out bigger pieces of chicken or vegetables if you want to control textures.
A microplane for grating fresh cheese or zest helps add finishing touches without clumping.

Dietary swaps and notes

Gluten-free: Swap orzo for a gluten-free pasta shaped similarly (check cook time) or use short-grain rice for a pilaf-style dish.
Lower sodium: Use low-sodium broth and a pesto with reduced salt, then season to taste at the end.
Dairy-free: Use a dairy-free pesto or make your own without cheese; finish with nutritional yeast if you want a cheesy note.

Final plating ideas

Rustic bowl: Serve in warm bowls, topping each portion with torn basil leaves and a scatter of halved cherry tomatoes for color.
Family-style: Present the skillet at the center of the table and let guests help themselves; offer grated cheese and lemon wedges on the side.

Conclusion

Creamy Basil Chicken Orzo is a fast, flavorful one-pan meal that pairs the herbaceous brightness of pesto with tender chicken and comforting orzo — perfect for busy weeknights or casual dinner gatherings. If you want another one-pot creamy chicken and pasta option, check out this well-loved 30-minute, one-pan creamy chicken orzo for a slightly different approach. For a basil-forward variation that stays simple and satisfying, consider this One Pot Creamy Basil Chicken which offers useful technique tips and serving ideas.