This creamy, cozy skillet dinner is perfect for busy weeknights and makes great leftovers for lunches. Tuscan Chicken and Orzo combines tender chicken, spinach, and sun-dried tomatoes in a rich, comforting sauce that feels fancy but cooks like a dream; try a low-carb twist with the spaghetti squash version if you like.
Why You’ll Love This Tuscan Chicken and Orzo
- Creamy, tangy flavor from sun-dried tomatoes and Parmesan
- One-pot or slow-cooker simplicity for busy nights
- Family-friendly and easy to stretch for leftovers
- Great for meal prep or a cozy weeknight dinner
- Tender shredded chicken and perfectly cooked orzo every time
Ingredients Needed
- Protein
- 1 lb chicken breast
- Pasta
- 1 cup orzo pasta
- Veggies
- 1 cup spinach
- 1/2 cup sun-dried tomatoes
- Sauce
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic, minced
- Spices
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Toppings
- 1/2 cup grated Parmesan cheese
Step-by-Step Instructions 5
1. Add ingredients to slow cooker
In the slow cooker, combine the chicken breast, orzo pasta, heavy cream, chicken broth, spinach, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper.
2. Mix everything
Stir well to combine all the ingredients so the orzo is evenly distributed.
3. Cook low and slow
Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is cooked through and the orzo is tender.
4. Shred and finish
Once cooked, shred the chicken in the slow cooker and stir in the Parmesan cheese until creamy.
5. Serve warm
Serve warm and enjoy your creamy Tuscan chicken and orzo!
Serving Suggestions Tuscan Chicken and Orzo
- Serve with a simple green salad and lemon vinaigrette for brightness.
- Add crusty garlic bread or focaccia to soak up the sauce.
- Top with extra Parmesan and fresh basil or parsley for freshness.
- Pair with roasted asparagus or green beans for a veggie side, or try a comforting rice casserole for a heartier plate.
Tips for Success Tuscan Chicken and Orzo
- Use boneless chicken breasts for even cooking and easy shredding.
- If sauce is too thin, cook uncovered on high for 15–20 minutes to reduce.
- Stir once mid-cook if possible to prevent orzo from clumping.
- Store leftovers in an airtight container for up to 4 days and reheat gently.
- For a grilled twist, see this grilled chicken idea for inspiration.
Variations
Here are a few easy ways to change it up:
- Swap chicken for Italian sausage or shrimp for different protein flavors.
- Make it spicy by adding red pepper flakes or a pinch of cayenne.
- Dairy-free option: substitute coconut milk and nutritional yeast for cream and Parmesan.
- Add extra veggies like mushrooms, bell peppers, or zucchini for more texture.
Follow us on Pinterest for more cozy ideas.
Ingredients
Protein
- 1 lb chicken breast Use boneless chicken breasts for even cooking and easy shredding.
Pasta
- 1 cup orzo pasta
Veggies
- 1 cup spinach
- 1/2 cup sun-dried tomatoes
Sauce
- 1 cup heavy cream Substitute with coconut milk for a dairy-free option.
- 1 cup chicken broth
- 2 cloves garlic, minced
Spices
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Toppings
- 1/2 cup grated Parmesan cheese Add extra Parmesan for serving.
Instructions
Preparation
- In the slow cooker, combine the chicken breast, orzo pasta, heavy cream, chicken broth, spinach, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper.
- Stir well to combine all the ingredients so the orzo is evenly distributed.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is cooked through and the orzo is tender.
- Once cooked, shred the chicken in the slow cooker and stir in the Parmesan cheese until creamy.
Serving
- Serve warm and enjoy your creamy Tuscan chicken and orzo!
