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- 1 cup orzo pasta - 2 chicken breasts, diced - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 cup spinach, roughly chopped - 1 cup cherry tomatoes, halved - 1 cup heavy cream - 1/2 cup basil pesto - 1/4 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish Using fresh ingredients makes a big difference. Choose vibrant spinach and ripe cherry tomatoes. Check the scent of garlic; it should be strong and spicy. Look for good-quality basil pesto. If you can, get it from a local store or make it fresh. Fresh Parmesan cheese also tastes better than pre-grated. You can swap orzo with any small pasta, like ditalini or couscous. If you want a lighter dish, use chicken thighs instead of breasts. For a plant-based option, try chickpeas or tofu. If you don’t have heavy cream, use a mix of milk and butter. You can also change up the greens; kale or arugula work well too. First, fill a pot with water and add salt. Bring it to a boil. Add 1 cup of orzo pasta. Cook it according to the package instructions. You want the orzo to be al dente, which means it should be firm but not hard. This usually takes about 8-10 minutes. Once done, drain the orzo and set it aside. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium-high heat. Add 2 diced chicken breasts to the skillet. Season them with salt and pepper to your liking. Cook for about 5-7 minutes. You want the chicken to be golden brown and fully cooked. Once it’s done, take it out of the skillet and set it aside. In the same skillet, add 2 minced garlic cloves. Sauté them for about 1 minute. You will smell a nice, fragrant aroma. Next, toss in 1 cup of roughly chopped spinach and 1 cup of halved cherry tomatoes. Cook these for about 2-3 minutes until the spinach wilts and the tomatoes soften. Now, reduce the heat to low. Pour in 1 cup of heavy cream. Stir in 1/2 cup of basil pesto and 1/4 cup of grated Parmesan cheese. Mix until the sauce is creamy and well combined. Now, it’s time to bring it all together. Add the cooked orzo and the sautéed chicken back into the skillet. Toss everything together gently until it’s heated through. Taste and adjust the seasoning with more salt or pepper if needed. Remove the skillet from the heat and let it sit for a few minutes. Before serving, garnish with fresh basil leaves. Enjoy your creamy pesto chicken orzo! To cook juicy chicken, start with even-sized pieces. This helps them cook uniformly. Season the chicken with salt and pepper before cooking. Heat olive oil in a pan until it shimmers. Add the chicken and let it sear without moving it. This creates a nice brown crust. Cook until the chicken is golden and no longer pink inside, usually about 5-7 minutes. Always use a meat thermometer for safe cooking. The chicken should reach 165°F (75°C). To boost the flavor, you can add a squeeze of lemon juice at the end. Fresh herbs like thyme or oregano work well too. If you enjoy a bit of heat, consider tossing in crushed red pepper flakes. You can also mix in other veggies like bell peppers or zucchini for more color and nutrition. Experiment with different types of pesto, such as sun-dried tomato or arugula. This can change the dish's flavor profile significantly. One common mistake is overcooking the orzo. Cook it only until al dente. This keeps it firm and prevents mushiness. Another mistake is not allowing the cream sauce to simmer gently. If it boils too hard, the sauce may separate. Always stir the sauce well to combine the cream, pesto, and cheese before adding the orzo. Finally, taste your dish before serving. Adjust the seasoning to your liking for the best result. {{image_2}} You can easily make this dish vegetarian. Try using tofu or tempeh instead of chicken. These options soak up flavor well. Cook them just like you would the chicken. For a great taste, marinate them in the pesto sauce before cooking. Adding more veggies can boost nutrients and flavor. You might try bell peppers, zucchini, or broccoli. Simply chop them and sauté them with garlic. Add them into the creamy sauce. This makes the dish colorful and healthy. Orzo is great, but you can switch it up. Consider using farro, quinoa, or even whole wheat pasta. Each option brings its own flavor. Just adjust the cooking time to match the pasta you choose. Enjoy experimenting with different types! To store leftovers, let the dish cool first. Transfer it to an airtight container. Keep it in the fridge for up to three days. Make sure to cover it tightly to keep the flavors fresh. For reheating, use the stovetop for the best texture. Heat a skillet on low. Add a splash of water or cream to keep it moist. Stir gently until heated through. You can also use a microwave, but it may dry out the dish. You can freeze Creamy Pesto Chicken Orzo for up to three months. Use a freezer-safe container and label it with the date. When ready to eat, thaw it overnight in the fridge. Reheat it on the stovetop for the best results. You can use milk and butter as a substitute for heavy cream. Mix 3/4 cup of milk with 1/4 cup of melted butter. This will give you a creamy texture. You can also try using Greek yogurt. It adds creaminess and a tangy flavor. Yes, you can make this dish ahead of time. Cook the orzo and chicken, then mix them with the sauce. Store it in the fridge in an airtight container. When you’re ready to eat, simply reheat it on the stove or in the microwave. This dish pairs well with a fresh salad. A light Caesar or garden salad works great. You can also serve garlic bread on the side. It adds a nice crunch and complements the creamy sauce. To check if the chicken is done, cut into a piece. The meat should be white and not pink. You can also use a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe to eat. This blog post covered all aspects of making Creamy Pesto Chicken Orzo. We went through every ingredient and offered tips to choose the freshest ones. You learned step-by-step cooking instructions and discovered helpful tricks to avoid mistakes. There were different variations to suit your taste and ways to store leftovers safely. When you try this dish, remember to be creative. Enjoy making it your own. Your kitchen will smell amazing, and your taste buds will thank you!

Creamy Pesto Chicken Orzo

Delight your taste buds with this creamy pesto chicken orzo recipe that's quick and satisfying! This dish combines tender chicken, fresh spinach, juicy cherry tomatoes, and a rich creamy pesto sauce, all tossed with orzo pasta for the perfect comfort meal. Perfect for busy weeknights, it's ready in just 30 minutes. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 cup orzo pasta

2 chicken breasts, diced

2 tablespoons olive oil

2 cloves garlic, minced

1 cup spinach, roughly chopped

1 cup cherry tomatoes, halved

1 cup heavy cream

1/2 cup basil pesto

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Orzo: In a pot of salted boiling water, cook the orzo according to package instructions until al dente. Drain and set aside.

    Sauté Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes or until the chicken is cooked through and golden brown. Remove from the skillet and set aside.

      Add Garlic and Veggies: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and halved cherry tomatoes, cooking for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

        Make the Creamy Sauce: Reduce the heat to low and pour in the heavy cream. Stir in the basil pesto and grated Parmesan cheese until well mixed and creamy.

          Combine Ingredients: Add the cooked orzo and sautéed chicken back into the skillet. Toss everything together until well combined and heated through. Adjust seasoning with additional salt and pepper if needed.

            Serve: Remove from heat and let the dish sit for a few minutes. Garnish with fresh basil leaves before serving.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4