Tuscan Chicken Orzo

Name: Tuscan Chicken Orzo (One-Pot Creamy)
Prep time: 10 min
Cook time: 3 h 45 min
Total time: 3 h 55 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs chicken breast, cubed; 1 medium onion, diced; 1 cup sun-dried tomatoes; 2 cloves garlic, minced; 1 tsp paprika; 1 tsp dried Italian herbs; 1/2 cup fresh basil leaves, plus more for garnish; salt, to taste; black pepper, to taste; 4 cups chicken stock, divided; 1 tbsp Dijon mustard; 1 tbsp pesto; 1.5 cups orzo pasta, uncooked; 4 oz cream cheese; 2 cups fresh spinach; grated Parmesan cheese, for garnish

Tuscan Chicken Orzo is a creamy, one-pot Italian-American pasta dish combining tender cubed chicken, sun-dried tomatoes, and fresh basil in a rich sauce. It's a complete weeknight meal requiring minimal cleanup and coming together in under 30 minutes.

🌍Italian-American 🏷️Tuscan chicken 🏷️Orzo 🏷️Chicken pasta 🏷️Sun-dried tomatoes Creamy pasta

🏷️

🏷️Italian-inspired

-0:00

boredoflunchonTikTok

Total

3h 55m

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by boredoflunch

-0:00

boredoflunchonTikTok

Ingredients

1.5 lbs chicken breast, cubed
1 medium onion, diced
1 cup sun-dried tomatoes
2 cloves garlic, minced
1 tsp paprika
1 tsp dried Italian herbs
1/2 cup fresh basil leaves, plus more for garnish
salt, to taste
black pepper, to taste
4 cups chicken stock, divided
1 tbsp Dijon mustardoptional
1 tbsp pestooptional
1.5 cups orzo pasta, uncooked
4 oz cream cheese
2 cups fresh spinachoptional
grated Parmesan cheese, for garnishoptional

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Instructions

1
To your slow cooker pot, add the cubed chicken, diced onion, sun-dried tomatoes, minced garlic, paprika, dried Italian herbs, fresh basil, salt, and pepper.
2
Pour in half of the chicken stock (about 2 cups) and stir to combine.
3
Cover and cook on high for 3-4 hours or on low for 8 hours.
4
After the initial cooking time, stir in the Dijon mustard or pesto, if using.
5
Add the uncooked orzo pasta and the remaining 2 cups of chicken stock. Stir well.
6
Cover and cook on high for another 45 minutes, or until the orzo is tender and has absorbed most of the liquid.
7
Stir in the cream cheese until it melts into a creamy sauce.
8
Add the remaining fresh basil or spinach and stir until just wilted.
9
Serve immediately, garnished with grated Parmesan cheese and extra fresh basil if desired.

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Tips & Notes

Pro tips

Cube chicken to uniform 1–1.5 inch pieces so they cook evenly and stay tender; avoid overcrowding the pot when searing to develop color.
Add orzo to the same pot after the chicken cooks to absorb the flavorful broth directly, reducing cooking time and cleanup.
Stir in fresh basil at the end off heat to preserve its delicate flavor and vibrant color.
Taste and adjust salt and pepper after adding stock; sun-dried tomatoes can vary in saltiness.

Substitutions

Sun-dried tomatoes → roasted red peppers or canned diced tomatoes plus tomato paste (maintains acidity and depth)
Fresh basil → fresh spinach or arugula (add at the end for a peppery note)
Chicken stock → vegetable stock or a mix of stock and white wine (maintains creaminess and body)

Storage & make-ahead

Refrigerate in an airtight container up to 4 days. Reheat gently on the stovetop with a splash of stock to restore sauce consistency. Freeze up to 3 months; thaw overnight and warm through before serving.

Common Questions

Can I use chicken thighs instead of breast?

Yes. Thighs stay juicier and more forgiving; reduce cooking time slightly since they're typically smaller pieces.

Can I make this ahead?

Yes. Prepare through cooking the chicken and sauce, then refrigerate up to 2 days. Add orzo and fresh basil when reheating to prevent mushiness.

What if I don't have sun-dried tomatoes?

Use 1 cup diced fresh tomatoes plus 1 tablespoon tomato paste, or swap for roasted red peppers for a similar depth.

How do I know when the chicken is done?

Cubed chicken breast cooks through in 6–8 minutes at a simmer; check that no pink remains and internal temperature reaches 165°F.

Can I freeze leftovers?

Yes, up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of stock to restore creaminess.