Go Back
–+ servings

Creamy Roasted Red Pepper Chicken Orzo

This easy creamy chicken and pasta dish comes together in about 25 minutes and is a tasty, relatively healthy, one pan meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.5 lbs Chicken Tenders, Cut into Cubes
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 2 tsp Minced Garlic
  • Salt & Pepper
  • 1 12 oz. jar Roasted Red Peppers, Drained
  • 2 tsp Italian Seasoning
  • 2 tsp Smoked Paprika
  • 1 tsp Black Pepper
  • 1/2 tsp Kosher Salt
  • 1 cup Orzo
  • 2.5 cups Chicken Stock
  • 3/4 cup Heavy Cream
  • 1/2 5 oz bag Baby Spinach
  • 1/2 cup Parmesan, Freshly Grated

Method
 

  1. Cut chicken tenders into cubes with chef's knife or kitchen scissors. Season with salt and pepper.
  2. Heat large skillet to medium high heat. Add olive oil (1 tbsp) and butter (1 tbsp). When butter is melted, add chicken to hot skillet. Let cook 2-3 minutes per side.
  3. Reduce heat to medium. Then, add garlic (2 tsp), all roasted red peppers (minus the liquid in the jar), orzo (1 cup), Italian seasoning (2 tsp), smoked paprika (2 tsp), kosher salt (1/2 tsp) and black pepper (1 tsp) to the pan. Combine, then cook 2-3 minutes, stirring occasionally.
  4. Add chicken stock (2.5 cups) to the pan and bring to a boil. Then, reduce heat to low (liquid in the pan should be simmering). Cover and cook for 14-15 minutes or until orzo is cooked through.
  5. Add spinach and heavy cream to the pan. Once spinach is wilted, turn off the heat and add the grated parmesan. Stir in parmesan to melt and serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; this ensures your chicken is juicy and safe to eat without being overcooked.
  • To prevent the sauce from breaking, add the heavy cream off the heat and stir gently, allowing it to warm through without boiling.
  • If you don’t have chicken stock, feel free to substitute with vegetable broth or water, but consider adding a bit more seasoning to enhance the flavor.
  • Cook the orzo until al dente, about 14 minutes; it will continue to absorb liquid and soften after removing from heat, so watch it closely.
  • This dish keeps well in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of chicken stock to bring back the creamy texture.

Tried this recipe?

Let us know how it was!