When it comes to cosy, comforting meals, this creamy chicken and orzo dish ticks every box. High in protein, bursting with flavour, and made in just one pan—it’s the perfect recipe for a stress-free dinner.
The tender chicken, sundried tomatoes, and creamy coconut milk create a flavour combination you’ll crave again and again. Cooking the orzo directly in the stock not only keeps everything simple but infuses the pasta with extra flavour.
With just 30 minutes and minimal cleanup, this recipe is destined to become part of your weekly dinner rotation.
Tips
- To make sure the orzo cooks perfectly, add the coconut milk at the very end, as per instruction in the recipe card below.
- Use a good quality non stick pan or similar and stir frequently. Orzo tend to stick to the bottom of the pan if you don’t keep an eye on it.
- Spinach and Parmesan cheese should be added only at the end. This will ensure the spinach don’t overcook and Parmesan cheese melts properly.
- I like to add a drizzle of sun-dried tomato jar to my pasta when serving. This oil is usually full of flavour and herbs, it’s a such great flavoured oil, never waste it!
Swaps
Coconut milk: you could swap with cream.
Orzo: I think orzo is the best pasta for this dish as it soak up all the flavour, almost like a risotto. if you want to try a different pasta I would suggest a small shaped pasta.
Storage
Store them in an airtight container, such as a glass jar or resealable bag at room temperature or fridge. This helps retain their crunch and prevents moisture from getting in. If you keep at room temperature the maple syrup will melt slightly and become sticky but still totally delicious.
More One-Pan High-Protein Pasta Recipes
Creamy One-Pan Chicken & Orzo
Ingredients
- 300 g chicken breast chopped into cubes
- 2 garlic cloves
- 6 sundried tomatoes
- 1 tsp oregano
- 2 tsp paprika
- 160 g orzo pasta
- 130 ml light coconut milk tinned
- handful of Spinach ~50g
- 30 g Parmesan cheese grated
- 600 ml chicken stock
Instructions
- In a pan add a drizzle of olive oil and chicken.
- Add: paprika, oregano, garlic and sundried tomatoes. Cook for ~6 mins, stirring regularly.
- Add the pasta, stock and stir.
- Cook with the lid. Important: Cook for 3 mins less than what the pasta instructions tells you.Stir a few times during this time so the pasta cook evenly.
- Add coconut milk, Parmesan cheese and spinach. Stir and cook for 2-3 mins more until the pasta is perfectly cooked and the coconut milk hot.
- Add spinach and mix.
- Serve with a drizzle of extra virgin olive oil and pepper.