Cheesy Chicken Orzo

Cheesy chicken orzo is a quick and comforting dinner made with tender chicken, creamy cheddar sauce, and fresh spinach. Ready in just 30 minutes, this easy one-pan recipe is perfect for busy weeknights.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Cheesy Chicken Orzo Recipe

Servings:

Calories: 562kcal

Ingredients

½ pound orzo pasta
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, patted dry (cut into ¾ inch pieces)
½ teaspoon salt, plus more for the pasta water
¼ teaspoon black pepper
2 tablespoons unsalted butter, room temperature
⅓ cup small diced sweet yellow onion
1 tablespoon minced garlic
½ cup chicken broth
¼ teaspoon dried mustard
⅛ teaspoon sweet paprika
⅛ teaspoon ground thyme
21 ounces condensed cheddar cheese soup, undiluted (two 10.5-ounce cans)
¼ cup whole milk
½ cup chopped baby spinach, stems removed (lightly packed)

Optional Garnish

Chopped fresh parsley or dried parsley flakes

Instructions

Cook the orzo pasta in a large pot of salted boiling water (according to package directions) for 9-11 minutes or until al dente. Drain, rinse under cool water and set aside.
Preheat a large (12-inch) skillet over medium-high heat, add the olive oil and chicken. Season the chicken with salt and pepper. Cook the chicken for 7-9 minutes or until lightly golden and no longer pink in the center. Remove the chicken from the skillet, place onto a clean plate and set aside.
Turn down the temperature of the burner to medium low, add the butter, onions, and garlic. Cook for 1-2 minutes or just until tender and fragrant.
Add the chicken broth, dried mustard, sweet paprika, and ground thyme to the onions. Stir together and cook for an additional 2-3 minutes or just until the broth starts to simmer.
Add the cheddar cheese soup and whole milk, stirring until the sauce is smooth.
Stir in the reserved orzo pasta until fully coated in the cheese sauce. Add the chicken and spinach, stirring just until combined. Let it cook for an additional 2-3 minutes or just until the spinach has completely wilted into the cheese sauce.
Remove from the heat and serve immediately with a light garnish of parsley if desired.

Notes

For a creamier cheese sauce, substitute half & half or heavy cream for the whole milk in this recipe. If the sauce becomes too thick, add an additional 1-2 tablespoons of chicken broth to thin it to your desired consistency.
Boneless skinless chicken thighs can be used as a substitute if you prefer dark meat chicken instead of the white meat chicken breasts.

Nutrition