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Published 19/03/2025
0:30
Serves 4
Easy

Marry me chicken orzo pasta

Orzo recipes don’t get tastier than our take on marry me chicken orzo pasta. Ready in 30 mins, this creamy, one-pot delight is full of tender chicken, sundried tomatoes and garlic.

Perfect all year round but especially spring and summer, we use garlic, spinach, paprika, double cream and Parmesan cheese – but feel free to add your favourite herbs, spices and ingredients if you wish. You may even want to add some chillies for an extra kick.

What you'll need...

  • 650g or 4 chicken breasts, skinned, boneless (can be chopped if preferred)
  • 1 tbsp olive oil
  • 2 garlic cloves, peeled and crushed
  • 170g sundried tomatoes, jarred and drained
  • 2 tsp paprika
  • 1 tsp oregano, dried
  • 250g orzo
  • 650ml chicken stock, hot
  • 120ml double cream
  • 60g Parmesan, grated
  • 140g spinach Salt and pepper, to taste

Method

  1. Heat oil in a large, deep frying pan, sauté pan or skillet over a medium heat. Add the chicken and cook for 5 minutes, turning over and cook for a further 5 mins or until each side starts to colour. 

  2. Reduce the heat ever so slightly and add the sundried tomatoes, garlic, paprika and oregano. Stir for 3 minutes to unleash the flavour and aromas. If you’re wanting to add chilli, add now. 

  3. Once softened, add the orzo and hot stock. Grind some pepper and stir to ensure everything is evenly covered. Cook with a lid on for 10-12 minutes, stirring every now and then. 

  1. On a low heat, add the double cream and spinach, constantly stirring everything together until the spinach wilts (approximately 2-4 minutes) and it’s cooked through. 

  2. Take off the heat and stir in the Parmesan. Serve immediately. 

Shop the tools you will need

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