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This creamy pesto orzo with sun-dried tomatoes, chicken, and parmesan cheese is a quick and easy one pot meal the whole family will love! It uses mostly pantry ingredients and only takes 30 minutes to make.
If you love pesto pasta, try my popular grilled chicken and asparagus pesto pasta or this grilled shrimp pesto pasta!
Why you’ll love it
One pot dinner – Who doesn’t love a meal that comes together in one pot! No need to cook the orzo in a separate pot as it will absorb all of the liquid as it cooks.
Pantry ingredients – This is a meal that uses primarily ingredients found in your pantry with the exception of the cream, parmesan, and chicken. This means less prep work.
Quick and easy – Thanks to jarred or refrigerated pesto and pre-cooked rotisserie chicken this recipe can be on the table in 30 minutes.
The ingredients
- Orzo – A rice shaped pasta.
- Julienned sun-dried tomatoes – If you don’t have julienned, just chop or slice them yourself.
- Pesto – Jarred or refrigerated pesto gives this pasta a ton of fresh vibrant flavor.
- Garlic – The aromatics. I like to grate garlic so that it melts into the dish and you don’t bite into any chunks.
- Italian seasoning and red pepper flakes – Italian seasoning is a spice blend that contains basil, oregano, rosemary, marjoram, and thyme.
- Chicken broth – Use low sodium so the dish doesn’t turn out too salty.
- Parmesan cheese – Grate fresh parmesan cheese from the block for the best flavor.
- Chicken – Cooked leftover chicken or rotisserie keep this recipe nice and easy.
- Cream – Heavy creamy adds a rich flavor and creamy consistency.
- Basil – Fresh basil is optional, but is a great way to add a pop of fresh herb flavor.
How to make creamy pesto orzo
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Heat a deep skillet or pot over medium-high heat. Add in the orzo, sun-dried tomatoes, pesto, garlic, Italian seasoning and sun-dried tomatoes. Stir everything together and toast the orzo for a minute.
Pour in the chicken broth and bring it to a gentle boil. Lower the heat to medium-low and cook until the orzo is tender and most of the liquid is absorbed. Be sure to stir the orzo often or it will stick to the bottom of the pan.
If the liquid is absorbed before the pasta is cooked add in additional broth a couple tablespoons at a time.
Once the orzo is tender, stir in the chicken, parmesan cheese, basil, and cream. Cook another minute or so until it’s warmed through. Taste for seasoning and garnish with extra parmesan cheese and fresh chopped basil.
Variations
- Swap sun-dried tomatoes with roasted red peppers.
- Add extra veggies such as asparagus, peas, or a couple handfuls of spinach.
- Instead of chicken, use cooked shrimp.
- Make it vegetarian. Swap chicken broth with vegetable broth and omit the shredded chicken.
- Use a different type of cheese. Instead of parmesan try Manchego, goat cheese, mozzarella or Gruyere.
- Lighten up the pasta and use half and half instead of cream. It won’t have quite as rich of a flavor or creamy consistency, but it will still taste delicious!
Leftovers and reheating
Storage – This pesto parmesan orzo will keep in the fridge for 3-4 days. The longer it sits the less creamy it will be as the orzo soaks up the sauce. Add a splash of chicken broth or cream to it before reheating if this bothers you.
Reheating – The pesto orzo can be reheated in the microwave for 30 second intervals until warm or you can warm it on low heat in a covered saucepan on the stovetop.
Freezing – I don’t recommend freezing the orzo. Pasta tends to be mushy after it’s been frozen and defrosted.
More orzo recipes
Did you make this creamy pesto orzo? I’d love if you’d leave a recipe rating and review below.
Pesto Orzo
Ingredients
- 1 1/4 cups uncooked orzo pasta
- 1/4 cup sun-dried tomatoes
- 2 tablespoons pesto
- 2 cloves of garlic grated or minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- 2 1/4 cups low sodium chicken broth more if needed
- 2 cups cooked shredded boneless skinless chicken breasts
- 1/4 cup heavy cream
- 1/4 cup shredded parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
- Heat a deep pan, Dutch oven, or pot over medium-high heat. Add in the orzo, sun-dried tomatoes, pesto, garlic, Italian seasoning and sun-dried tomatoes. Stir everything together and toast the orzo for a minute.
- Pour in the chicken broth, season with salt and pepper, and bring it to a gentle boil. Lower the heat to medium-low and cook for about 12 minutes or until the orzo is tender and most of the liquid is absorbed. Stir often to prevent the orzo from sticking to the bottom of the pan. You may need to add additional chicken broth if it’s absorbed before the orzo is tender. Add additional broth a couple tablespoons at a time.
- When the orzo is tender, stir in the cream, parmesan cheese, chicken, and basil. Cook another minute or so until it's warmed through. Taste for seasoning and garnish with extra parmesan cheese and fresh chopped basil.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you substitute arborio rice for the orzo? Recipe looks amazing and I have a bunch of homemade pesto.
Hi Patty, I didn’t try making this recipe with rice so I can’t say for sure how it will turn out.
I know you need advertising however there are way too many pop-up ads on this post. So very irritating especially when you are attempting to print the recipe! Please take this into account. Sounds like a great recipe I can adapt for a husband who cannot tolerate garlic.
Thanks!
My husband also cannot tolerate garlic…try black garlic. My husband does fine with that.
Be careful of the pesto you purchase in stores as it will likely have garlic in it as well. Also I can get away with adding a little bit of Lawry’s garlic salt without him having a problem.
Good luck!