Updated 06.23.26
The carrots and bell pepper soften in the pan with the onion before the orzo goes in, so by the time the broth is absorbed, the vegetables are tender and their sweetness has worked its way into every grain. Parmigiano Reggiano stirred through at the end adds saltiness and richness that pulls the whole dish together. Fresh parsley scattered on top is the last step and not an optional one.
This is a one-pan dinner sized for two. The kind of recipe that uses simple ingredients and a slightly different technique to produce something that tastes like more thought went into it than actually did. The risotto method is the detail worth noting and worth repeating in other orzo dishes once you have tried it here.
Orzo dishes are often mixed up with risotto dishes and that’s no surprise as the orzo pasta looks like a big rice grain. Orzo is one of the tiny pastas shapes (pastinas), like the acini di pepe. Another name for orzo that is often used is risoni.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Orzo
- Chicken breast
- Cumin
- Coriander
- Cinnamon
- Ginger
- Smoked paprika
- Carrots
- Onion
- Garlic
- Orange bell pepper – any color will do, but I used an orange one to keep the same color as the carrots.
- Chicken broth
- Half-and-half – cream will also do, or creme fraiche or sour cream
- Breadcrumbs – I toasted them first, but you can use plain un-toasted breadcrumbs as well.
- Parmigiano Reggiano cheese
- Parsley
How to Make Creamy Carrot & Chicken Orzo
Step 1 – Prepare the vegetables by cleaning and chopping the onions, garlic, bell pepper and carrots. There is no reason to cut them any smaller as the vegetables will be cooked and blended into a sauce. Cut the chicken breast in thin strips; if you prefer cutting the chicken into cubes, that’s totally fine.
Step 2 – Cook the orzo according to the directions on the packaging. Drain and reserve a cup of pasta water for later.
Step 3 – At the same time, heat a olive oil in a skillet and add onion, and garlic and sauté until translucent. Add bell pepper, carrots, chicken broth. Cover the pan and cook until the carrots are fork tender. This takes about 5-10 minutes, depending on the size of the carrot pieces.
Step 4 – Transfer everything into a blender, add the half-and-half and process until you have a smooth sauce. Add salt & pepper to taste.
Step 5 – Season the chicken strips with the spices, salt & pepper.
Add olive oil to the same skillet, and sauté the chicken strips on medium-high heat, until done. This will take a few minutes on each side.
Step 6 – Add the carrot sauce to the chicken, as well as the orzo. Add some pasta water to reach the thickness you like. Add salt and/or pepper if needed.
Step 7 – Mix the toasted breadcrumbs with the grated Parmigiano Reggiano cheese and season with salt & pepper. Divide the creamy dish over two pre-warmed plates or bowls.
Garnish with the toasted breadcrumbs and parsley.
Other Creamy Pasta Dishes to Try
Creamy Carrot & Chicken Orzo
Pin Recipe FacebookIngredients
- 4 ounces orzo
For the Chicken
- 8 ounces chicken breast
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon smoked paprika
- salt & pepper
- 1 tablespoon olive oil
For the Creamy Carrot Sauce
- 1 tablespoon olive oil
- 5 ounces carrots, coarsely chopped
- 1/4 onion, coarsely chopped
- 1/2 clove garlic, chopped
- 1/2 bell pepper, coarsely chopped
- 1 1/4 cups chicken broth
- 1/4 cup half-and-half, or cream
For the Breadcrumbs
- 1 tablespoon toasted breadcrumbs
- 2 teaspoons Parmigiano Reggiano cheese, grated
- 1 tablespoon parsley, finely chopped
Instructions
- Prepare the vegetables by cleaning and chopping the onions, garlic, bell pepper and carrots. (NOTE 1)
- Cut the chicken breast in thin strips or in cubes, whatever you prefer.
- Cook the orzo according to the directions on the packaging. Drain and reserve a cup of pasta water for later.
- At the same time, heat a tablespoon of olive oil in a skillet and add onion, and garlic and sauté until translucent.
- Add bell pepper and carrots to the skillet as well as the chicken broth and salt. Cover the pan and cook until the carrots are fork tender. This takes about 5-10 minutes, depending on the size of the carrot pieces.
- Transfer everything into a blender, add the half-and-half and process until you have a smooth sauce. Add salt & pepper to taste.
- Season the chicken strips with the spices, salt & pepper.
- Add a tablespoon of olive oil to the same skillet, and saute the chicken strips on medium-high heat, until done. This will take a few minutes on each side.
- Add the carrot sauce to the chicken, as well as the orzo. Add some pasta water to reach the thickness you like. Add salt and/or pepper if needed.
- Mix the toasted breadcrumbs with the grated Parmigiano Reggiano cheese and season with salt & pepper.
- Divide the creamy dish over 2 pre-warmed plates or bowls. (NOTE 2)
- Garnish with the toasted breadcrumbs and parsley.
Notes
- There is no need to chop them finely as they will be processed in a blender once they are cooked.
- Pasta cools very quickly, so warming your plates or bowls beforehand will make sure you dish stays warm longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.