This Creamy Rotisserie Chicken Orzo is the ultimate busy-weeknight comfort dinner: tender orzo toasted in butter and garlic, simmered in broth until perfectly creamy, then folded with juicy shredded rotisserie chicken, cream, and Parmesan. It comes together in one pan, tastes like it simmered for hours, and pairs beautifully with a crisp green salad, roasted vegetables, or warm crusty bread.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 1/2 cups dry orzo pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Shred the chicken: Pull the meat from a rotisserie chicken by hand and shred it into bite-size pieces. Set aside.
- Toast the orzo: Melt the butter in a large stainless pan over medium heat. Add the garlic and cook for 30 seconds until fragrant, then stir in the dry orzo and toast for 2–3 minutes, stirring constantly, until lightly golden.
- Simmer in broth: Pour in the chicken broth and stir well. Bring to a gentle simmer and cook for 10–12 minutes, stirring often, until every grain of orzo is tender and most of the broth is absorbed.
- Make it creamy: Reduce the heat to low and stir in the heavy cream and Parmesan until the sauce turns rich, velvety, and smooth. Season with salt and pepper.
- Fold in the chicken: Add the shredded rotisserie chicken and stir until it is warmed through and coated in the creamy orzo.
- Rest and serve: Let the pan rest off the heat for 2 minutes so the sauce thickens slightly, then spoon into bowls and finish with fresh parsley and extra Parmesan.
Pro tip: Do not rinse the orzo — its starch is what makes the sauce so velvety. If the pan gets too thick before the orzo is tender, add a splash of warm broth and keep stirring.
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Estimated nutrition per serving: 450 calories, 32g protein, 42g carbohydrates, 19g fat.
