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
Scale
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.
