Chicken Orzo Pasta in a brown bowl next to a plate with spinach leaves and a brown towel on a wooden surface

Chicken Orzo Pasta with Vegetables

Use broth and orzo pasta as a base for a delicious meal with chicken, spinach, vegetables, and so much flavor. Plus, it reheats well.
Course Main Dish
Cuisine American
Keyword chicken, orzo, pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 404kcal
Author Stephanie Lynch



  • 1 lb chicken breast boneless, skinless
  • 1 tbsp olive oil
  • 1/2 onion minced
  • 4 carrots peeled, diced
  • 3 cloves garlic
  • 1/4 tsp red pepper flakes
  • 4 cups vegetable broth
  • 1 cup orzo pasta
  • 4 oz spinach leaves
  • 1/4 cup heavy whipping cream
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tbsp dill


  • In a medium sauce pot, boil the chicken until it is cooked through, then shred the chicken
  • Meanwhile, in a large stockpot, heat the olive oil over medium heat
  • Chop the onion and carrots and add those to the oil
  • Cook for about 3-5 minutes, until they have softened
  • Stir in the garlic and cook another few minutes, until the garlic is fragrant
  • Add the red pepper flakes and stir into the vegetables
  • Pour the vegetable broth into the vegetables and bring to a boil
  • Add the orzo and cook for about 6-8 minutes, until the pasta is al dente
  • Stir in the chicken, spinach, heavy cream, lemon juice, and salt
  • Lower the heat to medium-low and simmer until everything is heated through and the spinach has wilted
  • Sprinkle with dill to garnish
  • Serve warm. Leftovers can be saved and reheated for 3-5 days


Calories: 404kcal | Carbohydrates: 40g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 1728mg | Potassium: 896mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13640IU | Vitamin C: 16.1mg | Calcium: 79mg | Iron: 1.9mg