Creamy Pesto Chicken Orzo with Spinach
If you love an easy one-pan dinner that tastes like comfort food but still feels fresh, this Creamy Pesto Chicken Orzo with Spinach is about to become your new weeknight favorite. Tender chicken, creamy pesto sauce, and perfectly cooked orzo all come together in one skillet for a dish that’s cozy, simple, and ready in around 30 minutes.
This recipe is made with pantry staples — orzo, jarred pesto, a little cream cheese for that extra-rich texture — and fresh spinach that wilts right into the sauce. It’s the kind of meal that looks fancy but couldn’t be easier to make. This was thrown together with items I needed to use up- so it’s very customizable!
The first time I made it I used a half container of garden herbed goat cheese that needed to be eaten, frozen/thawed broccoli I found at the bottom of the freezer, and a forgotten about half jar of pesto. Make it your own with what you have on hand.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Olive oil– to cook the chicken. Butter can be used.
- Boneless, skinless chicken breasts, cut into bite-sized pieces- about 1 pound or 2 chicken breasts
- Seasonings-Salt and black pepper, to taste, Italian seasonings, crushed red pepper (optional)
- Garlic cloves
- Uncooked orzo pasta
- Chicken broth- or vegetable
- Fresh spinach (roughly chopped if large), or about a 5 ounce bag
- Jarred or homemade basil pesto– experiment with different pesto sauces!
- Cream cheese, softened. This also works with any soft cheese like feta or goat cheese
- Grated Parmesan cheese (plus extra for serving)
- Optional: a squeeze of lemon juice for brightness
How To Make It
Cook the chicken:
Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, Italian seasoning and crushed red pepper (if using) then add to the pan. Cook for about 5–6 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Toast the orzo:
In the same pan, add a touch more oil if needed, then add the minced garlic. Sauté for about 30 seconds until fragrant. Add the orzo and cook for 1–2 minutes, stirring often, until lightly toasted.
Simmer:
Pour in the chicken broth and bring to a simmer. Lower the heat, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
Add the creamy pesto goodness:
Stir in the cream cheese, pesto, and Parmesan until smooth and creamy.
Add spinach and chicken:
Gently fold in the spinach and cooked chicken. Stir until the spinach wilts and everything is coated in that creamy, flavorful sauce.
Finish and serve:
Taste and season with salt, pepper, and a squeeze of lemon juice and zest, if you like a little brightness. Top with extra Parmesan before serving!
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More One Pot Wonders
- Marry Me Chicken Rice Casserole
- One Pot Shrimp Pasta
- Weeknight Chicken and Biscuits
- Taco Skillet
- Sheet Pan Maple Mustard Pork Loin
- Marry Me Chicken Orzo
- Sausage and Peppers Pasta
Weeknight Winner
It’s creamy, cozy, and full of flavor — like a pesto risotto without all the stirring! The spinach adds a pop of color and freshness, and the cream cheese gives it that velvety texture that makes this dish irresistible. Perfect for busy weeknights or when you just want something warm and comforting on the table fast.
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Creamy Pesto Chicken Orzo
Equipment
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, Italian seasoning and crushed red pepper (if using) then add to the pan. Cook for about 5–6 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same pan, add a touch more oil if needed, then add the minced garlic. Sauté for about 30 seconds until fragrant. Add the orzo and cook for 1–2 minutes, stirring often, until lightly toasted.
- Pour in the chicken broth and bring to a simmer. Lower the heat, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Stir in the cream cheese, pesto, and Parmesan until smooth and creamy.
- Gently fold in the spinach and cooked chicken. Stir until the spinach wilts and everything is coated in that creamy, flavorful sauce.
- Taste and season with salt, pepper, and a squeeze of lemon juice and lemon zest, if you like a little brightness. Top with extra Parmesan before serving!
