Ingredients
Vegetables and Aromatics
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 rib celery, finely diced (about ½ cup)
- 1 cup frozen peas and diced carrots blend, or ½ cup each, thawed
- 2 teaspoons garlic, minced
Main Ingredients
- 1 ½ cups orzo pasta, uncooked
- 3 cups chicken broth
- 2 cups rotisserie chicken, shredded
- 1 cup heavy cream
- 1 cup parmesan cheese, freshly grated
Seasonings and Garnishes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- Chopped parsley, for garnish
- Parmesan, grated, for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced onion and celery and cook for 4 to 5 minutes, stirring occasionally, until softened and fragrant.
- Add Peas, Carrots, and Garlic: Stir in the frozen peas and carrots and cook for an additional 2 to 3 minutes. Then add the minced garlic and cook for 1 more minute until aromatic.
- Toast Orzo: Add the remaining 2 tablespoons of butter and the uncooked orzo pasta to the pot. Stir continuously and toast the orzo for about 3 minutes until it turns lightly golden to deepen the flavor.
- Simmer with Broth and Seasonings: Pour in the chicken broth and season with kosher salt, black pepper, dried thyme, and dried rosemary. Bring the mixture to a simmer. Cover the pot, reduce the heat to low, and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
- Add Chicken and Cream Sauce: Stir in the shredded rotisserie chicken, heavy cream, and freshly grated parmesan cheese. Cook for another 3 to 4 minutes, stirring frequently, until the sauce is creamy and everything is heated through.
- Finish and Serve: Remove the pot from heat and let the dish rest for a few minutes to thicken. If the mixture becomes too thick, add a small splash of chicken broth to loosen it. Serve warm, garnished with chopped parsley and extra grated parmesan cheese.
Notes
- This dish can be made with leftover cooked chicken or store-bought rotisserie chicken for convenience.
- If you prefer a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- For a dairy-free version, substitute the butter, cream, and parmesan with suitable dairy-free alternatives.
- Stir the mixture occasionally during simmering to prevent the orzo from sticking to the pot.
- Adjust seasoning to taste; more herbs or seasoning can be added for a stronger flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
