Creamy Orzo Pasta with Chicken and Artichokes: A Mediterranean Delight

Orzo pasta, resembling large grains of rice, is a versatile and comforting ingredient perfect for creating quick and delicious meals. This recipe combines the delightful texture of orzo with tender chicken, savory artichoke hearts, and a creamy, flavorful sauce, resulting in a Mediterranean-inspired dish that’s both satisfying and elegant. It’s a fantastic weeknight dinner option or a delightful dish to serve guests.

Why You’ll Love This Recipe

* **Easy and Quick:** This recipe comes together in under an hour, making it ideal for busy weeknights.
* **Flavorful and Fresh:** The combination of chicken, artichokes, lemon, and herbs creates a bright and refreshing flavor profile.
* **Versatile:** You can easily customize this recipe to your liking by adding different vegetables, cheeses, or herbs.
* **Comforting and Satisfying:** The creamy sauce and hearty ingredients make this a truly satisfying meal.
* **Elegant enough for entertaining:** While easy enough for weeknights, this dish is also sophisticated enough to serve to guests.

Ingredients You’ll Need

* **Orzo Pasta:** The star of the show! Use good quality orzo pasta for the best texture.
* **Chicken Breast:** Boneless, skinless chicken breasts are the lean protein source for this dish. You can also use chicken thighs if you prefer, but adjust cooking time accordingly.
* **Artichoke Hearts:** Canned or jarred artichoke hearts in water or brine (not oil) are convenient and readily available. Frozen artichoke hearts, thawed, can also be used. Be sure to drain and quarter them.
* **Olive Oil:** Extra virgin olive oil adds flavor and richness. Use a good quality olive oil for the best results.
* **Onion:** Diced onion forms the aromatic base of the sauce.
* **Garlic:** Minced garlic adds a pungent and savory flavor.
* **Chicken Broth:** Low-sodium chicken broth provides the liquid base for the sauce. You can also use vegetable broth if you prefer.
* **Heavy Cream:** Adds richness and creaminess to the sauce. For a lighter option, you can use half-and-half or crème fraîche.
* **Lemon Juice:** Fresh lemon juice brightens the flavors and adds a touch of acidity.
* **Lemon Zest:** Adds a fragrant and intense lemon flavor.
* **Parmesan Cheese:** Grated Parmesan cheese adds a salty and savory flavor to the sauce. Freshly grated is always best.
* **Fresh Herbs:** Fresh parsley and oregano add a fresh, herbaceous flavor. You can also use other herbs like thyme or basil.
* **Salt and Pepper:** To season the dish to your liking.
* **Optional:** A pinch of red pepper flakes for a little heat.

Equipment You’ll Need

* Large Skillet or Dutch Oven
* Cutting Board
* Knife
* Measuring Cups and Spoons
* Grater (for Parmesan cheese)
* Lemon Zester

Step-by-Step Instructions

**1. Prepare the Chicken:**

* Pat the chicken breasts dry with paper towels. Season generously with salt, pepper, and any other desired spices (like garlic powder or paprika).
* Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
* Add the chicken breasts to the skillet and cook for about 5-7 minutes per side, or until cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C).
* Remove the chicken from the skillet and set aside to rest. Once slightly cooled, slice or shred the chicken into bite-sized pieces.

**2. Cook the Orzo:**

* While the chicken is cooking, cook the orzo pasta according to package directions. Usually, this involves boiling the orzo in salted water until al dente (slightly firm to the bite), about 8-10 minutes.
* Drain the orzo and set aside.

**3. Sauté the Aromatics:**

* In the same skillet or Dutch oven you used to cook the chicken, add the remaining 1 tablespoon of olive oil.
* Add the diced onion and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.

**4. Build the Sauce:**

* Pour in the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the skillet, as these add flavor to the sauce.
* Add the quartered artichoke hearts and simmer for 5 minutes, allowing the flavors to meld.
* Reduce the heat to low and stir in the heavy cream, lemon juice, and lemon zest. Season with salt, pepper, and a pinch of red pepper flakes (if using).
* Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.

**5. Combine Everything:**

* Add the cooked orzo pasta and the sliced or shredded chicken to the skillet with the sauce.
* Gently toss everything together to coat the orzo and chicken evenly with the sauce.
* Stir in the fresh parsley and oregano.

**6. Serve:**

* Serve the creamy orzo pasta with chicken and artichokes immediately.
* Garnish with extra grated Parmesan cheese and fresh herbs, if desired.

Tips and Variations

* **Add Vegetables:** Feel free to add other vegetables to this dish, such as spinach, asparagus, sun-dried tomatoes, or mushrooms. Add them to the skillet along with the artichoke hearts.
* **Use Different Protein:** You can substitute the chicken with other protein options, such as shrimp, sausage, or tofu.
* **Make it Vegetarian:** Omit the chicken and use vegetable broth instead of chicken broth to make this dish vegetarian. Add more vegetables, such as roasted red peppers or zucchini, to make it more substantial.
* **Add Wine:** For a richer flavor, add a splash of dry white wine to the skillet after sautéing the onion and garlic. Let the wine reduce slightly before adding the chicken broth.
* **Use Different Cheese:** Try using different cheeses, such as goat cheese, feta cheese, or mozzarella cheese, instead of Parmesan cheese.
* **Make it Spicy:** Add more red pepper flakes or a dash of hot sauce to make the dish spicier.
* **Make it Lighter:** Use half-and-half or crème fraîche instead of heavy cream to reduce the fat content.
* **Make Ahead:** This dish can be made ahead of time and reheated. However, the orzo may absorb some of the sauce as it sits, so you may need to add a little extra broth or cream when reheating.
* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

This creamy orzo pasta with chicken and artichokes is delicious on its own as a main course. You can also serve it with:

* A side salad with a light vinaigrette dressing.
* Garlic bread or crusty bread for dipping in the sauce.
* Roasted vegetables, such as broccoli or asparagus.
* A glass of crisp white wine.

Nutritional Information (Approximate)

(Note: Nutritional information will vary depending on specific ingredients and portion sizes.)

* Calories: Approximately 500-600 per serving
* Protein: 30-40 grams
* Fat: 25-35 grams
* Carbohydrates: 40-50 grams

Recipe Card

**Creamy Orzo Pasta with Chicken and Artichokes**

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 1 pound boneless, skinless chicken breasts
* 1 tablespoon olive oil, plus 1 tablespoon
* Salt and pepper to taste
* 1 cup orzo pasta
* 1/2 cup diced onion
* 2 cloves garlic, minced
* 2 cups low-sodium chicken broth
* 1 (14-ounce) can artichoke hearts, drained and quartered
* 1/2 cup heavy cream
* 2 tablespoons lemon juice
* 1 teaspoon lemon zest
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh oregano
* Pinch of red pepper flakes (optional)

**Instructions:**

1. Pat the chicken breasts dry and season with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until cooked through. Remove and set aside to cool slightly, then slice or shred.
3. Cook the orzo pasta according to package directions, then drain and set aside.
4. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute.
5. Pour in the chicken broth and bring to a simmer. Add the artichoke hearts and simmer for 5 minutes.
6. Reduce the heat to low and stir in the heavy cream, lemon juice, and lemon zest. Season with salt, pepper, and red pepper flakes (if using).
7. Stir in the Parmesan cheese until melted and smooth.
8. Add the cooked orzo and chicken to the skillet and toss to coat.
9. Stir in the parsley and oregano.
10. Serve immediately, garnished with extra Parmesan cheese and fresh herbs, if desired.

Enjoy this delightful and flavorful orzo pasta dish with chicken and artichokes! It’s a recipe you’ll make again and again.