Creamy Sun-Dried Tomato Chicken Orzo is a rich and comforting dish that combines tender chicken, creamy sun-dried tomato sauce, and tender orzo pasta. This easy-to-make recipe is perfect for a weeknight dinner or a special occasion, offering a delightful balance of flavors. The tangy sun-dried tomatoes complement the creamy sauce, while the chicken and orzo make this meal satisfyingly hearty and delicious.
2 chicken breasts, boneless and skinless
1 cup orzo pasta
1 tablespoon olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped (packed in oil)
½ cup heavy cream
¼ cup chicken broth
½ cup Parmesan cheese, grated
Salt and pepper to taste
Fresh basil, chopped for garnish
In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken until golden brown on both sides and fully cooked through, about 7-8 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for another 2 minutes.
Pour in the chicken broth, scraping any bits from the bottom of the skillet. Bring to a simmer and then stir in the heavy cream. Let the mixture simmer for 5 minutes, allowing the sauce to thicken slightly.
Add the cooked orzo and grated Parmesan cheese to the skillet, stirring until the cheese is melted and the pasta is coated with the creamy sauce.
Slice the cooked chicken breasts and place on top of the orzo mixture. Garnish with fresh basil before serving.
Vegetarian Option: Substitute the chicken with sautéed mushrooms or grilled vegetables for a hearty vegetarian version.
Gluten-Free: Use gluten-free orzo or another gluten-free pasta alternative.
Cheese Variations: Swap Parmesan cheese for mozzarella, goat cheese, or any cheese you prefer.
Lighter Version: Replace the heavy cream with half-and-half or a dairy-free alternative like coconut milk or almond milk.