Marry Me Chicken Orzo Recipe

Marry me chicken orzo brings all that creamy, sun-dried tomato goodness into one simple pot that’ll have everyone asking for seconds. This one-pot wonder is inspired by the classic marry me chicken but transforms it into an even easier weeknight meal with tender orzo pasta swimming right in that irresistible sauce.

There’s something magical about watching a pot of orzo transform into pure comfort food right before your eyes. The first time I made this marry me chicken orzo, my grandson peeked into the kitchen and said, “Nonna, that smells like a hug!” He wasn’t wrong. The butter melting with garlic, those sun-dried tomatoes releasing their sweetness, and that cream swirling through creates the kind of aroma that pulls everyone toward the table before you even call them. I love recipes like this because they remind me of Sunday suppers at Grandma’s farm, where one big pot could feed the whole family with minimal fuss. Time to get our hands floury!

What Makes This Marry Me Chicken Orzo So Special

This recipe became a weeknight staple in my kitchen because it delivers restaurant-quality flavors without the restaurant effort. I’ve served this to my grandchildren on busy school nights and to guests at Sunday gatherings, and it always gets the same enthusiastic response. If you love creamy pasta dishes, you’ll also want to try my creamy chicken pot pie orzo for another comforting variation.

• Uses ingredients you likely have on hand – pantry staples like orzo, canned broth, and rotisserie chicken make this accessible any night
• Comes together in just 30 minutes – perfect for those evenings when everyone’s hungry and time is short
• Requires only one pot – less cleanup means more time enjoying your meal with loved ones
• Delivers that perfect creamy-savory balance – the sun-dried tomatoes add sweetness while parmesan brings that essential umami depth
• Adapts beautifully to what you have – no white wine? No problem. Need more protein? Add extra chicken
• Creates impressive results every single time – this is the kind of dish that makes you look like a skilled cook without the stress

I’ve found that recipes which combine simplicity with bold flavors are the ones that truly earn their place in your recipe box.

Ingredient Spotlight

Olive oil and butter: Starting with both gives you the best of both worlds – olive oil’s fruity notes and butter’s rich depth create the perfect foundation for building flavor.

Sun-dried tomatoes: I always choose oil-packed varieties because they’re more tender and bring concentrated tomato sweetness that balances the cream beautifully; the oil they’re packed in adds extra flavor too. If you love sun-dried tomatoes as much as I do, check out my sun-dried tomato chicken orzo for another delicious way to use them.

Orzo pasta: This rice-shaped pasta is perfect for one-pot cooking because it releases starch as it cooks, naturally thickening your sauce to that dreamy, creamy consistency.

Dry white wine: Betty’s tip – use a Pinot Grigio or Sauvignon Blanc you’d actually drink; the wine adds acidity and depth that brightens the whole dish, though you can swap it with broth and mustard if needed.

Heavy whipping cream: This is what transforms the dish into pure comfort; don’t substitute with lighter cream or the sauce won’t have that luxurious, coat-the-spoon texture we’re after.

Rotisserie chicken: In my kitchen, I prefer using rotisserie chicken for weeknight marry me chicken orzo because it saves time and adds extra flavor from the seasoned skin. My rotisserie chicken broccoli pasta is another great way to use this convenient ingredient.

Fresh parmesan cheese: Always grate your own from a block rather than using pre-shredded; the difference in creaminess and flavor is remarkable, and it melts into the sauce like a dream.

Fresh basil: This brightens everything at the end; I tear mine by hand rather than chopping to avoid bruising, which can make basil taste bitter.

How to Make Marry Me Chicken Orzo Step by Step

Step 1. I’ve learned that starting with olive oil, butter, tomato paste, sun-dried tomatoes, oregano, garlic, red pepper flakes, and orzo in a cold pot helps build deeper flavor; heat it over medium-high and cook for 2-3 minutes while stirring often to toast the orzo until it smells nutty and the edges just start to turn golden.

Step 2. Pour in the white wine and let those bubbles work their magic for about a minute to cook off the alcohol while you stir; Betty always says this step adds sophistication without any fuss.

Step 3. Stir in the chicken broth and heavy cream, then bring the mixture to a gentle boil where you see steady bubbles breaking the surface (not a rolling boil); cook uncovered for 10 minutes, stirring fairly often so the orzo doesn’t stick to the bottom.

Step 4. After years of making this, I learned to reduce the heat to medium or medium-low if the bubbles get too aggressive; you want a steady simmer that keeps the surface moving gently, not a rolling boil that could make the sauce break. This technique works beautifully for pasta dishes like my cowboy butter chicken linguine too.

Step 5. Add the shredded chicken, freshly grated parmesan, and torn basil, stirring everything together; if your marry me chicken orzo looks too thick at this point, add a splash more broth or cream because the sauce should appear slightly loose and pourable.

Step 6. Remove the pot from heat and cover it for 3-5 minutes; this resting time lets the orzo finish absorbing liquid and allows the sauce to thicken to that perfect coat-the-back-of-a-spoon consistency.

Step 7. The key I discovered is tasting and seasoning with salt and pepper just before serving; the parmesan and sun-dried tomatoes are already salty, so you might need less than you think.

Keeping This Marry Me Chicken Orzo Fresh

I typically store leftovers in a covered container in the refrigerator where they’ll stay fresh for 3-4 days. The orzo will continue absorbing sauce as it sits, so your leftovers might look drier than when you first made the dish – that’s completely normal and easy to fix when reheating.

For the best texture, I reheat by adding the leftovers to a pot over medium-low heat with a splash of chicken broth or cream to loosen the sauce back up. Stir gently and heat just until warmed through, about 5-7 minutes. The microwave works in a pinch, but adding a little liquid and using 50% power gives better results than zapping it on high.

Betty’s honest assessment about freezing: I don’t recommend it for this recipe. The dairy-based sauce and orzo both change texture when frozen and thawed – the cream can separate and the pasta becomes mushy. This dish is best enjoyed fresh or within a few days from the refrigerator. If you’re looking for a soup version that reheats even better, try my marry me chicken soup instead.

Perfect Partners for Marry Me Chicken Orzo

• Simple green salad with vinaigrette: The bright acidity and crisp lettuce cut through the richness of the creamy orzo, creating perfect balance on your plate.
• Crusty artisan bread: There’s nothing better for soaking up every last bit of that sun-dried tomato cream sauce; I like to warm mine in the oven for a few minutes first.
• Roasted asparagus or green beans: These vegetables add color and a slight char that complements the Italian flavors beautifully, plus roasting them while you cook the orzo means everything finishes together. Try my honey glazed carrots and green beans for a sweet-savory side that pairs wonderfully.
• Caesar salad: My family prefers this pairing because the garlicky, anchovy-rich dressing echoes the bold flavors in the marry me chicken orzo without competing.
• Garlic bread: For those evenings when you want pure comfort, serve golden, buttery garlic bread alongside – it’s a crowd-pleaser every time.
• Sautéed spinach with lemon: This light, quick side adds nutrients and a bright pop that balances the rich main dish perfectly. My baked salmon with spinach uses a similar technique if you want more inspiration.

FAQs

Marry Me Chicken Orzo

This easy one-pot marry me chicken orzo features tender pasta in a creamy sun-dried tomato sauce with garlic, fresh basil, and parmesan cheese. Ready in just 30 minutes with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 2 tablespoons butter unsalted preferred
• 1 tablespoon tomato paste
• 1/3 cup sun-dried tomatoes oil-packed preferred
• 1/2 teaspoon dried oregano
• 4 cloves garlic minced
• 1/4 teaspoon crushed red pepper flakes
• 1 cup uncooked orzo pasta
• 1/2 cup dry white wine Pinot Grigio or Sauvignon Blanc
• 1.5 cups chicken broth
• 1 cup heavy whipping cream
• 2 cups cooked shredded chicken rotisserie chicken works great
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup fresh basil torn or chopped, loosely packed
• Salt and pepper to taste

Equipment

• Large 4-5 quart pot or Dutch oven
• Wooden spoon for stirring
• Measuring cups and spoons
• Cheese grater

Method

 

1. Add the olive oil, butter, tomato paste, sun-dried tomatoes, oregano, minced garlic, red pepper flakes, and orzo to a large 4-5 quart pot over medium-high heat. Once the butter melts, cook for 2 to 3 minutes while stirring often to toast the orzo until it smells nutty and the edges just start to turn golden.
2. Pour in the white wine and let it bubble for about one minute to cook off the alcohol while stirring.
3. Stir in the chicken broth and heavy cream. Bring the mixture to a gentle boil with steady bubbles breaking the surface and continue cooking uncovered for 10 minutes, stirring fairly often to prevent the orzo from sticking.
4. Reduce heat to medium or medium-low to maintain a steady simmer rather than an aggressive boil.
5. Stir in the shredded chicken, freshly grated parmesan cheese, and torn basil. If the pasta is absorbing liquid too quickly, add a splash more broth or cream. The sauce should look slightly loose at this stage.
6. Remove the pot from heat and cover it for 3 to 5 minutes to allow the sauce to thicken and flavors to meld. The sauce should coat the back of a spoon nicely.
7. Season with salt and pepper to taste before serving.

Notes

Use oil-packed sun-dried tomatoes for best flavor. Stir frequently to prevent orzo from sticking. Sauce should look slightly loose before resting – it will thicken off heat. To swap white wine: use equal amount of chicken broth plus 1/2 teaspoon Dijon mustard. Don’t freeze this dish due to dairy and orzo texture changes.