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Finished creamy roasted red pepper and chicken orzo in skillet on stovetop

Creamy Roasted Red Pepper Chicken Orzo

This easy creamy chicken and pasta dish comes together in about 25 minutes and is a tasty, relatively healthy, one pan meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Servings 4

Equipment

  • 1 Cutting Board
  • 1 Chef's Knife or Kitchen Scissors
  • 1 12 Inch Skillet
  • 1 Spatula or Other Cooking Utensil
  • Measuring Cups & Spoons

Ingredients
  

  • 1.5 lbs Chicken Tenders, Cut into Cubes
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 2 tsp Minced Garlic
  • Salt & Pepper
  • 1 12 oz. jar Roasted Red Peppers, Drained
  • 2 tsp Italian Seasoning
  • 2 tsp Smoked Paprika
  • 1 tsp Black Pepper
  • 1/2 tsp Kosher Salt
  • 1 cup Orzo
  • 2.5 cups Chicken Stock
  • 3/4 cup Heavy Cream
  • 1/2 5 oz bag Baby Spinach
  • 1/2 cup Parmesan, Freshly Grated

Instructions
 

  • Cut chicken tenders into cubes with chef's knife or kitchen scissors. Season with salt and pepper.
  • Heat large skillet to medium high heat. Add olive oil (1 tbsp) and butter (1 tbsp). When butter is melted, add chicken to hot skillet. Let cook 2-3 minutes per side.
  • Reduce heat to medium. Then, add garlic (2 tsp), all roasted red peppers (minus the liquid in the jar), orzo (1 cup), Italian seasoning (2 tsp), smoked paprika (2 tsp), kosher salt (1/2 tsp) and black pepper (1 tsp) to the pan. Combine, then cook 2-3 minutes, stirring occasionally.
  • Add chicken stock (2.5 cups) to the pan and bring to a boil. Then, reduce heat to low (liquid in the pan should be simmering). Cover and cook for 14-15 minutes or until orzo is cooked through.
  • Add spinach and heavy cream to the pan. Once spinach is wilted, turn off the heat and add the grated parmesan. Stir in parmesan to melt and serve.

Notes

I would NOT recommend substituting Kraft Parmesan cheese for the freshly grated parmesan.
Garlic bread would be a perfect side for this dish!