Creamy Pesto Orzo with Chicken (Edit recipe)

Creamy pesto orzo with chicken is a great weeknight meal. Made in 45 minutes, this hearty meal is one the entire family will enjoy.

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	390
Fat:	20 g
Carbohydrates:	54 g
Protein:	31 g
Cholesterol:	122 g
Sodium:	245 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

0.333 cup All Purpose Flour
0.75 tsp Homemade Italian Seasoning Blend (click for recipe), or store-bought
0.5 tsp Garlic Powder
1 tsp Kosher Salt
.5 tsp Black Pepper
6 whole Boneless Skinless Chicken Breasts, thinly sliced, approximately 1 1/2-2 lbs.
2 Tbsp Olive Oil
2 Tbsp Unsalted Butter
1 whole Shallot, medium sized
1.5 cup Orzo Pasta
0.5 cup White Wine, Dry (Chardonnay, Sauvignon Blanc or Pinot Grigio)
3 cup Homemade Chicken Stock (click for recipe), or store-bought
.5 cup Homemade Fresh Basil Pesto (click for recipe), or store-bought
.5 cup Heavy Cream (Whipping Cream)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, mix together the flour, Italian seasoning, garlic powder, salt and pepper and set aside.
Heat a large skillet over medium heat on the stovetop. While the skillet is heating, dredge the chicken breasts in the seasoned flour mixture, shaking off any excess and then set them aside on a plate.
Add the olive oil to the hot skillet and then melt the butter in it. When the butter stops foaming, add half of the chicken breasts to the skillet and cook for 2-3 minutes on each side until golden brown and cooked to 165˚. Remove the chicken to rest on a plate and repeat with the remaining chicken.
Add the shallot to the pan and cook for 1 minute until it starts to soften. Add the orzo and let it toast with the shallot for 2-3 minutes until it starts to turn golden brown.
Deglaze the pan with the white wine, scraping any stuck on bits off of the bottom of the skillet.
Add the chicken broth, pesto and cream and stir to combine. Bring the mixture to a boil and simmer gently for 10-12 minutes until the orzo is al dente.
While the orzo is cooking, slice the chicken breasts into 1 inch wide pieces.
When the orzo is cooked to al dente, serve it topped with the sliced chicken and freshly grated parmesan cheese, if desired.

Notes

Orzo - Use ditalini, macaroni or small shell pasta as a substitute.
Wine - Extra chicken stock can be substituted for the wine.
Vegetarian - Omit the chicken and use vegetable broth.
Dairy Free - Replace the butter, heavy cream and parmesan for dairy-free alternatives. Full fat canned coconut milk will be the best substitute for the heavy cream.