There is something truly special about a comforting meal that comes together quickly without sacrificing flavor, and this Pesto Orzo with Sun-Dried Tomatoes, Asparagus, and Chicken Recipe is exactly that kind of dish. Creamy, vibrant, and bursting with fresh and savory notes, it marries tender orzo pasta with the bright pop of sun-dried tomatoes, crisp asparagus, and juicy chunks of chicken all tossed in a luscious pesto cream sauce. Whether you need a hearty lunch or a delightful dinner, this recipe will soon become one of your go-to favorites that feels both elegant and effortlessly homemade.
Ingredients You’ll Need
The magic of this Pesto Orzo with Sun-Dried Tomatoes, Asparagus, and Chicken Recipe lies in its simple yet thoughtfully chosen ingredients that build layers of flavor and texture. Each one plays a vital role, from the creamy richness of butter and cream to the fresh punch of garlic and the satisfying bite of asparagus, making this dish as delicious as it is colorful.
- Olive oil: Adds a fruity foundation and helps sauté the onions to bring out their natural sweetness.
- Butter: Provides richness and a silky mouthfeel to the sauce.
- Onion: Offers a subtle sweetness and depth when softened, balancing the pesto’s herbaceousness.
- Garlic: Infuses the dish with aromatic intensity that wakes up all flavors.
- Italian seasoning: Gives a warm, fragrant background note that complements the pesto beautifully.
- Orzo pasta: The perfect bite-sized pasta that cooks quickly and soaks up the creamy sauce wonderfully.
- Chicken broth: Adds savory, umami richness that enhances every other ingredient.
- Heavy cream: Brings luscious creaminess that makes this dish irresistibly comforting.
- Simply pesto: Infuses vibrant, herb-packed flavor that truly defines the dish.
- Sun-dried tomatoes: Adds chewy texture and tangy sweetness, giving pops of flavor throughout.
- Asparagus: Offers a fresh, green crunch that brightens the dish and adds color.
- Cooked chicken: Brings hearty protein and a satisfying chew, perfect for a complete meal.
- Parmesan cheese: Delivers salty, nutty richness that rounds out the creamy sauce.
- Salt & pepper: Essential for seasoning and bringing all the flavors into harmony.
How to Make Pesto Orzo with Sun-Dried Tomatoes, Asparagus, and Chicken Recipe
Step 1: Sauté Onions and Butter
Start by heating olive oil and butter in a pot over medium-high heat until melted and shimmering. Toss in the chopped onion and sauté for about 3-4 minutes, stirring often until the onions become soft and translucent. This step is crucial because the softened onions create a subtle sweetness that provides a perfect foundation for the rest of the flavors.
Step 2: Add Garlic, Seasoning, and Orzo
Next, add the minced garlic and Italian seasoning to the pot, stirring for about 30 seconds until fragrant. Toss in the orzo pasta and cook it alongside the aromatics for 2-3 minutes, stirring frequently so the pasta starts to toast slightly and absorb those lovely flavors. You’ll notice a wonderful aroma filling your kitchen at this point.
Step 3: Mix in Liquids, Pesto, Tomatoes, and Asparagus
Now comes the heart of the dish: pour in the chicken broth and heavy cream, then stir in the pesto, drained and chopped sun-dried tomatoes, and cut asparagus pieces. Turn the heat up just enough to bring everything to a gentle bubble. Maintain a medium to medium-low heat here and let it simmer uncovered for about 10 minutes. Be sure to stir often so the orzo cooks evenly, absorbing all those rich, creamy flavors while the asparagus softens but still retains a bit of snap.
Step 4: Add the Chicken
Once the pasta is tender and nearly all the liquid has been absorbed, stir in the cooked chicken. This step simply warms the chicken through, melding its savory goodness into every bite without drying it out. If you’re using rotisserie chicken, it adds a deliciously seasoned depth that makes this dish even easier and more flavorful.
Step 5: Finish with Parmesan and Seasoning
Remove the pot from heat and quickly stir in freshly grated Parmesan cheese. Its nutty richness thickens the sauce slightly and adds a delightful finishing touch. Taste and season with salt and pepper as needed. If the pasta feels a little firmer than you prefer, cover the pot and let it sit for a few minutes to absorb more sauce. If the sauce becomes too thick, a splash of cream brings it back to the perfect consistency.
How to Serve Pesto Orzo with Sun-Dried Tomatoes, Asparagus, and Chicken Recipe
Garnishes
To elevate your beautiful plate of Pesto Orzo with Sun-Dried Tomatoes, Asparagus, and Chicken Recipe, sprinkle a bit more Parmesan cheese or some freshly chopped basil on top. A light drizzle of extra virgin olive oil or a squeeze of fresh lemon juice can brighten each bite and add an inviting finishing flair that guests will admire.
Side Dishes
This dish holds its own but pairs wonderfully with a crisp green salad or simple roasted vegetables like bell peppers or zucchini. Garlic bread or a warm baguette also makes a fantastic companion, perfect for soaking up every last drop of creamy pesto sauce.
Creative Ways to Present
For a casual dinner, serve straight from the pot in a rustic bowl to showcase its comforting appeal. At a more festive occasion, consider plating individual portions over a bed of baby spinach or arugula for a touch of elegance and a fresh peppery bite that contrasts beautifully with the creamy orzo.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Pesto Orzo with Sun-Dried Tomatoes, Asparagus, and Chicken Recipe, store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen a bit overnight, making your next meal just as satisfying.
Freezing
Freezing is possible, but because of the fresh asparagus and cream, the texture might change slightly once thawed. If you decide to freeze, separate portions into freezer-safe containers and consume within 1 month for best quality. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm leftovers in a saucepan over low heat, adding a splash of cream or broth to return to that lovely saucy consistency. Stir frequently to prevent sticking or dry spots, and heat until piping hot throughout.
FAQs
Can I use a different pasta instead of orzo?
Yes! While orzo is ideal for its quick cooking time and small size, you can substitute with other small pasta shapes like acini di pepe or even couscous. Just adjust cooking times accordingly.
Is it necessary to use heavy cream?
The heavy cream gives the dish its rich and creamy texture, but if you want a lighter version, you can use half-and-half or even a dairy-free creamer, keeping in mind the texture and flavor will be a bit different.
Can I make this dish vegetarian?
Absolutely! Simply omit the chicken and add extra vegetables such as mushrooms, peas, or artichokes for a veggie-packed twist that’s equally delicious.
How can I make this recipe gluten-free?
Swap the orzo for a gluten-free pasta or even use riced cauliflower for a low-carb, gluten-free alternative that still soaks up the flavors beautifully.
What type of pesto works best?
Traditional basil pesto is perfect for this recipe, but you can also try sun-dried tomato pesto or arugula pesto for a unique flavor profile that complements the other ingredients well.
Final Thoughts
This Pesto Orzo with Sun-Dried Tomatoes, Asparagus, and Chicken Recipe is a shining example of how comfort food and elegance can come together effortlessly on one plate. Its creamy texture, vibrant colors, and harmonious flavors make it a dish worth savoring any night of the week. I hope you’ll give it a try soon and find yourself falling in love with its cozy, delicious charm just as much as I have.
Print
Pesto Orzo with Sun-Dried Tomatoes, Asparagus, and Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and flavorful Pesto Orzo recipe featuring tender orzo pasta cooked in a luscious blend of chicken broth, cream, and pesto, enhanced with sun-dried tomatoes, asparagus, and shredded chicken. This comforting dish is finished with freshly grated Parmesan cheese and perfect for a quick yet elegant weeknight dinner.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
Pasta and Liquids
- 1 cup DeLallo Orzo Pasta (uncooked)
- 2 cups chicken broth
- 3/4 cup heavy/whipping cream
- 1/4 cup DeLallo Simply Pesto
Additional Flavorings
- 1/3 cup DeLallo Sun-Dried Tomatoes in Extra Virgin Olive Oil, drained and chopped
- 6 spears asparagus, cut into quarters
- 2 cups cooked chicken, shredded or chopped (rotisserie recommended)
Finishing Touches
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Sauté Onion: Heat the olive oil and butter in a pot over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until it is softened and translucent.
- Add Garlic, Seasoning, and Orzo: Stir in the minced garlic and Italian seasoning, followed by the uncooked orzo pasta. Cook for 2-3 minutes, stirring frequently to toast the orzo slightly and develop flavor.
- Add Liquids and Veggies: Pour in the chicken broth, heavy cream, pesto, sun-dried tomatoes, and asparagus pieces. Bring the mixture to a gentle bubble over medium to medium-low heat and continue cooking uncovered for 10 minutes, stirring often to prevent sticking and ensure even cooking. Avoid boiling vigorously to prevent excessive liquid reduction before the orzo cooks fully.
- Incorporate Chicken: Stir in the shredded cooked chicken and let it warm through for about one minute.
- Finish with Parmesan and Adjust: Remove the pot from heat and stir in the freshly grated Parmesan cheese. Taste the dish; if the orzo is too firm or the sauce seems thin, cover the pot and let it sit for a few minutes to allow the sauce to thicken and pasta to soften further. Add a splash of cream if the sauce has reduced too much. Season with salt and pepper as desired, and serve immediately.
Notes
- Cut asparagus into quarters to ensure even cooking with the orzo.
- Use rotisserie chicken for convenience and enhanced flavor.
- If sauce reduces too much before pasta is done, reduce the heat or add a splash of cream to maintain moisture.
- Letting the dish rest covered off-heat allows the orzo to fully absorb the flavors.
