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- 2 tablespoons olive oil - 1 pound boneless, skinless chicken breasts, diced - Salt and pepper to taste - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup orzo pasta - 4 cups chicken broth - 1 cup heavy cream - 1/2 cup pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup spinach, roughly chopped - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish - Olive Oil: This is your cooking fat. It adds flavor and helps cook the chicken. - Chicken Breasts: Boneless and skinless chicken is easy to cook and very tender. - Orzo Pasta: This small pasta cooks quickly and absorbs flavors well. - Heavy Cream: This makes the dish rich and creamy, adding a nice texture. - Pesto: This sauce gives your dish a fresh, herby taste. You can use store-bought or make your own. - Spinach: This adds color and nutrition. It wilts down but keeps its flavor. - Parmesan Cheese: This cheese adds a salty kick and enhances the dish's creaminess. - Olive Oil: You can use canola oil or butter if you prefer. - Chicken: Swap chicken for tofu or chickpeas for a vegetarian dish. - Orzo: Try small pasta shapes like rice or quinoa for a different texture. - Heavy Cream: Use coconut cream or a milk alternative for a lighter option. - Pesto: If you want a different flavor, try sun-dried tomato spread instead. - Spinach: Kale or Swiss chard can also work well in this dish. Start by gathering all your ingredients. You need: - 2 tablespoons olive oil - 1 pound boneless, skinless chicken breasts, diced - Salt and pepper to taste - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup orzo pasta - 4 cups chicken broth - 1 cup heavy cream - 1/2 cup pesto - 1 cup cherry tomatoes, halved - 1 cup spinach, roughly chopped - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish Make sure to wash your veggies and slice them. This makes cooking faster and easier. In a large pot, heat the olive oil on medium-high. Add the diced chicken. Season it with salt and pepper. Cook until it is browned and no longer pink, about 5 to 7 minutes. Once done, take the chicken out and set it aside. In the same pot, toss in the chopped onion and minced garlic. Sauté them for 2 to 3 minutes until the onion is soft and clear. This adds great flavor to your dish. Next, add the orzo pasta to the pot. Stir it for a minute until it looks a bit toasted. Then, pour in the chicken broth. Bring it to a boil and lower the heat to a simmer. Cook for about 8 to 10 minutes, stirring now and then, until the orzo is just right. Once the orzo is cooked, stir in the heavy cream and pesto until everything blends well. Add the chicken back to the pot along with the cherry tomatoes, spinach, and grated Parmesan cheese. Mix it all until the spinach wilts and everything is warm. Taste your dish. If needed, add more salt and pepper. Serve hot, topped with fresh basil leaves and extra Parmesan if you like. Enjoy your creamy pesto chicken orzo! To get that rich creaminess, use heavy cream. It blends well with pesto. Stir it in slowly to keep it smooth. If you want a lighter version, try half-and-half. This keeps the dish creamy but reduces fat. Cook the orzo until it is al dente, about 8-10 minutes. Stir it often to prevent sticking. If overcooked, it can turn mushy. Check the pasta a minute early. This way, you ensure the perfect bite. Add vegetables like spinach and cherry tomatoes towards the end. This helps them stay bright and fresh. Cook them just enough to wilt or soften. For extra flavor, sauté garlic with the onions first. This adds depth without overpowering the dish. {{image_2}} You can easily make this dish gluten-free. Swap the orzo for gluten-free pasta. Many brands offer options that work well. Just check the cooking time on the package. You might need to adjust the broth slightly for the best texture. For a vegetarian twist, leave out the chicken. Use chickpeas or tofu instead for protein. Cook them in the pot with the garlic and onion. You can also add more veggies, like bell peppers or zucchini, for added flavor. Want to boost the flavor? Add lemon juice for brightness. A sprinkle of red pepper flakes gives heat. For a smoky touch, include sun-dried tomatoes. Fresh herbs like parsley or thyme can add depth, too. Mix and match these ideas to create your perfect dish! To store leftover One Pot Creamy Pesto Chicken Orzo, let it cool first. Transfer the dish to an airtight container. Make sure to seal it well to keep out air. Store it in the fridge for up to three days. This will help keep the flavors fresh and tasty. If you want to save it for longer, consider freezing. When you’re ready to eat the leftovers, you can reheat them easily. Place the orzo in a pot over low heat. Add a splash of chicken broth or water to help it warm up. Stir it gently to heat evenly. You can also use a microwave. Just cover the bowl and heat in short bursts, stirring in between. This will keep your dish creamy and delicious. If you want to freeze One Pot Creamy Pesto Chicken Orzo, it’s simple. Portion the dish into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight. Then, reheat it using the instructions above. This way, you’ll have a quick meal ready whenever you want! Yes, you can use other pasta types. I recommend small shapes like ditalini or fusilli. They cook well and mix nicely with the sauce. Just ensure to adjust the cooking time. The cooking time may vary based on the pasta you choose. You can replace heavy cream with half-and-half or whole milk. For a lighter version, use Greek yogurt mixed with a little water. This gives creaminess while cutting the fat. Another option is coconut milk for a dairy-free choice. This dish stays good in the fridge for about 3-4 days. Store it in an airtight container. When you reheat, add a splash of broth to keep it creamy. Enjoy your leftovers for a quick meal! This blog post covered the main steps to create a delicious dish, from ingredients to storage. We explored key ingredients, discussed cooking methods, and shared helpful tips. You now have options for variations and answers to common questions. Every cook can find joy in this recipe. Whether you need to store leftovers or swap ingredients, you have the tools. Experiment and make this dish your own. Happy cooking!

One Pot Creamy Pesto Chicken Orzo

Indulge in a delicious One Pot Creamy Pesto Chicken Orzo recipe that's perfect for busy weeknights! This creamy dish combines tender chicken, orzo pasta, fresh spinach, and vibrant cherry tomatoes, all cooked together in just 30 minutes. With minimal cleanup and maximum flavor, it's a meal your family will love. Click to explore the full recipe and make dinner time a breeze!
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Ingredients
  

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, diced

Salt and pepper to taste

1 small onion, finely chopped

3 cloves garlic, minced

1 cup orzo pasta

4 cups chicken broth

1 cup heavy cream

1/2 cup pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium-high heat.

    Season the diced chicken breasts with salt and pepper, then add them to the pot. Sauté until browned and cooked through, about 5-7 minutes.

      Remove the chicken from the pot and set aside. In the same pot, add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 2-3 minutes.

        Add the orzo pasta to the pot, stirring for a minute until slightly toasted.

          Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the orzo is al dente, about 8-10 minutes.

            Once the orzo is cooked, stir in the heavy cream and pesto until fully combined.

              Add the cooked chicken back into the pot along with the cherry tomatoes, spinach, and grated Parmesan cheese. Stir well until the spinach wilts and everything is heated through.

                Taste and adjust seasoning if necessary, adding more salt and pepper as desired.

                  Serve hot, garnished with fresh basil leaves and additional Parmesan if desired.

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