Published: · Modified: by Morgan Peaceman · This post may contain affiliate links · 4 Comments
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If you're looking for a show-stopping dinner that doubles as a lunch, and takes less than 30 minutes to make, this dish is meant for you! This creamy pesto orzo recipe with chicken couldn't be any easier than five ingredients, including jarred pesto. Take the guess work out of this delicious meal each and every time!
I've said it before, and I'll keep saying it, pesto is my favorite sauce. It's so versatile and can be used in so many different ways.
From sandwiches to pasta, like my cheesy pesto tortellini bake, my caprese pesto panini, or this delicious pesto shrimp pasta, there's a lot of reasons why pesto is amazing and different uses for it.
Jump to:
- What ingredients do I need to make this pesto orzo dish?
- What are the directions for making this recipe?
- Recipe swaps and substitutions
- Why you'll love this recipe
- How do I store this recipe? Can I freeze it?
- PRO TIP:
- Hungry for more?
- Did you like this recipe? Share it!
- Pesto Orzo with Chicken
What ingredients do I need to make this pesto orzo dish?
- Chicken:Boneless, skinless chicken breast is what I used for this dish.
- Pesto:Jarred works great! If you're looking for nut free, you can make my recipe
- Orzo: I love using Delallo or Barilla orzo, but you can easily find a favorite at any grocery store!
- Salt and pepper or Adobo Seasoning: I like to season the chicken with adobo as it gives a great depth of flavor. If you don't have Adobo, simply use salt and pepper.
- Olive Oil: We need the olive oil to cook the chicken.
See the recipe card below for specific information about quantities.
What are the directions for making this recipe?
Step 1: Pat dry the boneless, skinless chicken breasts and dice into small pieces, the size of chicken nuggets, then set aside.
Step 2: In a medium sized pot, boil water and cook the orzo as per package instructions.
Step 3: To the orzo, add in a few tablespoons of the pesto.
Step 4: Stir to combine the orzo with pesto, adding in more pesto as desired.
Step 5: Sauté the chicken with olive oil, salt and pepper, cooking on all sides until the pieces of chicken begin to lightly brown and are cooked through, approximately 10 minutes.
Step 6: Add some of the chicken to the pesto and orzo, then stir to incorporate the chicken and coat with pesto. Option to grate fresh parmesan cheese on top, and serve.
HINT: Cook the pasta on the al dente side rather than fully through. When mixing the pasta with the pesto sauce and the chicken, sometimes the orzo will fall apart if it's not al dente, this is what I found to be true when I tested this recipe.
Recipe swaps and substitutions
Here are some of my best recommendations for swapping and subbing some of the ingredients to make this allergen or dietary-friendly:
- Chicken: If you're vegan, you can swap out the chicken for a plant-based chicken for added protein.
- Pesto: use a vegan pesto if you'd like. I know a lot of people LOVE the Trader Joe's Vegan pesto, so go for it!
- Pasta: whole wheat, gluten-free orzo is a great swap here too.
- Vegetarian: Toss some finely chopped peppers, onion, some corn, and peas into a large pan with olive oil and sauté until fragrant. Toss together with the orzo and the pesto (you can make my recipe but substitute the cheese with nutritional yeast), and you've got a veggie-packed, nutritious dinner.
Why you'll love this recipe
This is the best recipe for so many reasons!!! Here's my top three reasons why you will DEVOUR this recipe in minutes, and make it over and over again:
- It's versatile and great for many different meals. Prepare a batch for the freezer, for meal prep, for lunch, or for a quick weeknight dinner.
- The add-ins and extras to put into it are endless. Veggies like spinach, chopped asparagus, or peas make great veggie-forward additions.
- This recipe takes NO time to prepare! With jarred pesto, pasta, and sautéed chicken, it's one of those recipes to have in your back pocket for busy weeks and seasons.
How do I store this recipe? Can I freeze it?
To Store: Add the leftovers to an air-tight container and set in the fridge. This recipe will last in the fridge for up to four days.
To Freeze: Add the pasta to a freezer-safe container and place in the freezer. This will stay for up to two months. Thaw in the fridge overnight and warm up in the microwave when serving.
PRO TIP:
Dollop a little ricotta cheese on top for an extra creamy taste to pair with the pesto and chicken. It's heaven!
Hungry for more?
Love pasta? Try out these yummy pasta dishes:
- Easy Homemade Vodka Sauce Recipe (Pasta alla Vodka)
- One Pot Three Cheese Mac and Cheese with Spinach
- Pappardelle Pasta with Brown Butter and Sage Sauce
- Creamy Cajun Chicken Sausage Pasta Recipe
If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!
Pesto Orzo with Chicken
Morgan Peaceman
This incredible satisfying pesto orzo with chicken couldn't be any easier than five ingredients, and takes no time to make!
5 from 4 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Italian
Servings 8 people
Calories 260 kcal
Equipment
1 pot large enough to cook the orzo
1 frying pan
1 cutting board
1 slicing knife
mesh strainer I like using a mesh strainer to catch orzo so that we don't lose any pasta in the holes of a regular pasta strainer.
Ingredients
- 2 large boneless, skinless chicken breasts diced into cubes
- 2 tablespoon adobo seasoning or salt and pepper
- 2 tablespoon olive oil
- 1 jar pesto or you can make your own!
- 1 ½ cups dry orzo
- parmesan cheese optional, for garnish
Instructions
In a medium sized pot, boil water and cook the orzo as per package instructions
Meanwhile, take the cubed chicken and toss with the adobo (*OR salt and pepper). Add the chicken a skillet on a medium flame with olive oil.
Let the chicken cook until there is no more pink. Season with a touch of salt and pepper.
Once the orzo is finished cooking, drain and add the orzo directly to the pan with chicken.
Dollop a few spoonfuls of the pesto into the pan then stir to coat the pasta and the chicken, adding more if you desire a stronger pesto flavor.
Option to grate fresh parmesan cheese on top, and serve.
Notes
If you want to make this recipe vegan, opt to find a vegan pesto like at Trader Joe's, or you can make your own following my recipe which offers a vegan substitute (link to recipe here)
Nutrition
Calories: 260kcalCarbohydrates: 25gProtein: 11gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 20mgSodium: 235mgPotassium: 203mgFiber: 2gSugar: 2gVitamin A: 437IUVitamin C: 0.4mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Colleen Grant
I had to come here and share that this pesto orzo was incredible. I used shrimp instead of chicken, because I forgot I didn’t have chicken so shrimp it was BUT the homemade pesto… WOW! I can’t wait to make it again.Reply
Abigail
This is one of my favorite recipes to make during the week. I love that it’s a recipe but it’s also great for a family with a pantry that makes it easy for me to feed my family quickly. The chicken makes this dish!!Reply
Melissa
i LOVE pesto. This recipe was so good even my five year old son asked for more, and he is picky!!! I will be saving this one for my weekly rotation thank you!Reply
Brian
Pesto is my favorite sauce, so when I saw this a few days ago, I knew I had to make it asap. We loved how easy the nut free pesto recipe was, and that it was nut free. We have family who can't eat nuts, so this was great.Reply
