When you’re short on time but still craving comfort food, this Tuscan Chicken Orzo Pasta is the perfect solution. Not only is it a quick 30-minute meal, but it’s also easy enough for a weeknight while still delivering rich and delicious flavors. Best of all, since this creamy Tuscan orzo pasta is a one-pot dinner, cleanup is a breeze!
Beyond its comforting taste, this dish is also packed with nutrition. To begin with, it features lean chicken breast and bone broth, making it a high-protein meal. What’s more, using bone broth instead of stock doesn’t just boost the protein content—it also adds an extra layer of flavor. In addition, fresh spinach and tomatoes contribute a healthy dose of antioxidants, making this a well-rounded and nutritious dish.
Of course, there’s a touch of fat from the half and half and cheese. However, since the pasta is simmered in a combination of bone broth and half and half, it still achieves a luxuriously creamy texture. This means you get all the indulgent richness without the excess fat found in recipes that rely on heavy cream.
Ingredients in Healthy Tuscan Chicken Orzo Recipe
2 TBSP Olive oil, divided
1 TBSP Garlic, mined 
½ Onion, diced
1 Cup Orzo pasta, dry
16 oz Chicken breast, diced into chunks
2 Cups Cherry tomatoes, cut in half (you can substitute sun dried tomatoes if you prefer)
2 Cups Fresh spinach (I use baby Spinach)
2 Cups Low sodium chicken bone broth (or chicken stock)
½ C Half and half
1 tsp Italian seasoning
½ C Parmesan cheese
Salt and pepper
How to Make Creamy Chicken Tuscan Orzo Pasta
First, chop your chicken breast into bite-sized chunks.
Next, dice your onion.
Then, chop your cherry tomatoes in half.
Meanwhile, preheat a deep, heavy pan to medium high heat (I use my Dutch oven)
Add 1 T olive oil to pan. Then add chicken chunks to pan, season with salt and pepper
Sear the chicken for 3-4 minutes until browned. After that, remove it from the pan and set it aside.
In the same pan, add the remaining olive oil, garlic, and onion. Stir occasionally and sauté for 2-3 minutes, or until the onion begins to soften.
Next, add the tomatoes, spinach, orzo, and Italian seasoning. Stir well to combine and sauté for about 2 minutes. This helps soften the vegetables and lightly toast the orzo.
Now, turn the heat down to medium-low. Carefully add the bone broth and half and half, stirring well. Be sure to scrape up any browned bits from the bottom of the pan for extra flavor.
Then, return the chicken to the pan and bring the mixture to a slow simmer.
Once simmering, reduce the heat to low, cover, and cook for 10 minutes, or until the pasta is cooked through. Be careful—if the heat is too high, the half and half may curdle. Yuck!
Finally, stir in ½ cup of parmesan cheese. Give it a good mix, then serve and enjoy!
Recipe makes 4 servings: Nutrition Facts per serving:
414 Calories. 22 g Carb, 2 g Fiber, 4 g Sugar, 41 g Protein, 18 g Total fat, 7 g Saturated fat, 690 mg Sodium
Frequently Asked Questions: FAQ
Q: Can You freeze this Tuscan chicken and orzo pasta?
A: Yes, you can freeze it in an airtight container for up to 3 months. Just make sure the container is sealed tightly to preserve freshness.
Q: Can you make this a gluten free Tuscan chicken with orzo?
A: Absolutely! You can substitute gluten-free pasta in this recipe. If you can’t find gluten-free orzo, I recommend using a smaller-sized gluten-free pasta. Alternatively, you can break gluten-free spaghetti into smaller noodles to achieve a similar texture.
Q: Can you use chicken thighs in this Tuscan chicken orzo pasta dish?
A: Yes, you can use chicken thighs. While thighs are richer in flavor, they do add a bit more fat and calories. So, keep that in mind if you’re looking for a leaner option.
Q: I don’t like or don’t have bone broth, can I use something else?
A: Yes, you can substitute chicken broth or stock if that’s what you have or prefer. Either option will work just fine in this dish.
How to Store and Reheat This Pasta Dish
How to store creamy Tuscan chicken orzo pasta:
Store this dish in the fridge in an airtight container for up to 3 days.
How to reheat creamy Tuscan chicken orzo pasta
Microwave for 1-2 minutes to reheat the pasta. Be sure to stir well before eating.
What to serve with this Creamy Tuscan Chicken Orzo
Cold Option: A simple salad is always a great choice to pair with this dish. For an even easier option, go with a premade salad kit. You’ll find these in the produce section, and the best part is everything you need comes in one bag!
Hot Option: Steamed broccoli with a sprinkle of parmesan cheese and olive oil makes a delicious side. If you want something effortless, choose frozen broccoli in a steam-fresh bag. Once it’s ready, drain it, then toss with olive oil and grated parmesan for extra flavor.
Tuscan Chicken Orzo Pasta
Ingredients
- 2 tbsp Olive oil, divided
- 1 tbsp Garlic, minced
- 1/2 Medium Onion, diced
- 1 cup Orzo pasta, uncooked
- 1 lb Chicken breast Diced into chunks
- 2 cups Cherry tomatoes Cut in half (you can substitute sun dried tomatoes if you prefer)
- 2 cups Fresh baby spinach, raw
- 2 cups Low sodium chicken bone broth
- 1/2 cup Half and half
- 1 tsp Italian seasoning
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Chop your chicken breast into bite sized chunks.
- Next, dice your onion.
- In the meantime, preheat a deep, heavy pan to medium high heat (I use my Dutch oven).
- Add 1 T olive oil to pan. Then add chicken chunks to pan, season with salt and pepper.
- Sear the chicken for 3-4 minutes until browned. After that, remove it from the pan and set it aside.
- In the same pan, add the remaining olive oil, garlic, and onion. Stir occasionally and sauté for 2-3 minutes, or until the onion begins to soften.
- Next, add the tomatoes, spinach, orzo, and Italian seasoning. Stir well to combine and sauté for about 2 minutes. This helps soften the vegetables and lightly toast the orzo.
- Now, turn the heat down to medium-low. Carefully add the bone broth and half and half, stirring well. Be sure to scrape up any browned bits from the bottom of the pan for extra flavor.
- Reduce heat to low, cover and cook for 10 minutes or until pasta is cooked through. Go easy when you bring up to a simmer, if you crank the heat too high the half and half may curdle, yuck!
- Add ½ C parmesan cheese, stir and serve.
Nutrition
About the Author
Rachel Roberts is a Registered Dietitian and Nutritionist based in Rhode Island. She is also a Certified Personal Trainer, business owner, and foodie. A mom and wife, she loves sharing her passion for health and wellness. With 20 years of experience, she makes healthy eating simple and stress-free. She believes nourishing your body should be easy and never too time consuming.
For more Dietitian-approved recipes and health tips, follow her on YouTube, Facebook, or Instagram.
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