Ingredients

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1 1/4 cups uncooked orzo pasta
1/4 cup sun-dried tomatoes, chopped
2 tablespoons pesto
2 cloves garlic, grated or minced
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste
2 1/4 cups low-sodium chicken broth (more if needed)
2 cups cooked shredded boneless skinless chicken breasts
1/4 cup heavy cream
1/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh basil

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Instructions

Heat a deep pan over medium-high heat and combine orzo, sun-dried tomatoes, pesto, minced garlic, Italian seasoning, and red pepper flakes. Toast for about a minute.
Add chicken broth, seasoning with salt and pepper. Bring to a gentle boil, then reduce to medium-low heat.
Cook for about 12 minutes, stirring often and adding more broth if necessary until the orzo is tender.
Stir in heavy cream, shredded chicken, and Parmesan cheese. Heat until warmed through.
Taste and adjust seasonings before garnishing with Parmesan and fresh basil.

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Notes

For a vegan version, replace chicken with vegetables or beans and use coconut milk instead of cream.
Adjust pesto quantity to your taste for a stronger or milder flavor.
Monitor the orzo as it cooks to prevent it from becoming mushy.

Author: Thomas
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian

Nutrition

Calories: 450
Sugar: 3
Sodium: 600
Fat: 16
Saturated Fat: 7
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 45
Fiber: 2
Protein: 28
Cholesterol: 65