There's something about the combination of tender chicken, creamy sauce, and hearty vegetables that just feels like a warm hug on a plate. This creamy chicken orzo with butternut squash and spinach is a dish that I've refined over countless family dinners, each time tweaking and perfecting until I reached this current symphony of flavors. The first time I attempted this dish, I underestimated the power of fresh herbs, but quickly learned they transformed the flavor completely. Now, it's a staple in my recipe book, and I'm thrilled to share it with you.
My journey with this recipe began as a simple chicken and pasta dish, but I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings. Over time, I've added butternut squash for its sweet, nutty taste and spinach for a pop of color and nutrients. The result is a comforting meal that's both nutritious and indulgent. Let's dive into the world of cozy culinary delights with this creamy chicken orzo with butternut squash and spinach recipe.
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Ingredients
- Chicken breasts — 2 large, boneless and skinless, cut into bite-sized pieces
- Orzo pasta — 1 cup, uncooked
- Butternut squash — 2 cups, peeled and cubed
- Baby spinach — 3 cups, fresh
- Chicken broth — 2 ½ cups
- Heavy cream — 1 cup
- Onion — 1 medium, finely chopped
- Garlic — 3 cloves, minced
- Grated Parmesan cheese — ½ cup
- Olive oil — 2 tbsp.
- Unsalted butter — 2 tbsp.
- Fresh thyme — 1 tbsp., leaves picked
- Nutmeg — a pinch, freshly grated
- Salt and pepper — to taste
Instructions
- Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown, about 3-4 minutes per side. I've always been apprehensive about using too much oil, but for this dish, it's just right. It truly enhances the depth of flavors. Transfer the chicken to a plate and set aside.
- In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 2-3 minutes. Stir in the minced garlic and cook for another minute until fragrant. It's tempting to rush, but slow-cooking the onions until they're caramelized unlocks a depth of flavor that's truly worth the wait.
- Add the cubed butternut squash to the skillet and sauté for about 5 minutes, until it starts to soften. After a couple of trial runs, I found that roasting the vegetables beforehand gave the dish an unparalleled richness, but in this recipe, the sautéing method melds the flavors beautifully.
- Pour in the chicken broth and bring the mixture to a boil. Stir in the orzo, reduce the heat to low, cover, and simmer for 10 minutes. Resist the urge to lift the lid too often; letting the orzo cook undisturbed ensures it absorbs all the flavors.
- Return the chicken to the skillet along with any accumulated juices. Add the fresh thyme and a pinch of nutmeg, then cover and cook for an additional 5 minutes, or until the orzo is tender and the chicken is cooked through. I initially tried this with dried thyme, but the fresh thyme truly makes a world of difference.
- Stir in the heavy cream and Parmesan cheese until well combined and heated through. Gently fold in the spinach and cook just until wilted, about 1-2 minutes. When folding in the spinach, use a gentle hand. This ensures the mixture remains light and airy, which is essential for the creamy texture.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese and thyme leaves if desired. A dear friend, who's a chef, once suggested a small tweak to the original method, and it's been my go-to ever since: a final drizzle of olive oil just before serving to add a fresh, peppery note.
Substitutions
- Heavy cream — While the creaminess is key, I've also made this dish with coconut milk for a dairy-free alternative. It adds a subtle sweetness that complements the butternut squash beautifully.
- Orzo pasta — If you're out of orzo, short-grain rice like Arborio can be a great substitute. It creates a risotto-like texture that's equally comforting and indulgent.
Dietary Restrictions
- Gluten-free — Orzo is a wheat-based pasta, but thankfully, there are gluten-free orzo options available. They work wonderfully in this creamy chicken orzo with butternut squash and spinach recipe without compromising on texture or flavor.
- Dairy-free — As mentioned earlier, coconut milk can replace heavy cream for a dairy-free version. Additionally, nutritional yeast or a dairy-free cheese alternative can be used in place of Parmesan to maintain that cheesy, umami profile.
Variations
- Spicy kick — While I've always loved the traditional version, I once experimented by adding a hint of chili, and it surprisingly elevated the dish to a whole new level. A dash of red pepper flakes or a spoonful of harissa paste can add a warm, spicy undertone that's irresistible.
- Herbaceous twist — My grandmother used to have a unique twist to this classic – she'd add a splash of rose water, which added a subtle, aromatic charm. I've adapted her idea by incorporating a mix of fresh herbs like basil and parsley, which brighten the dish with their vibrant flavors.
Equipment
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Plate (for resting chicken)
- Grater (for nutmeg and Parmesan)
Storage and Reheating
- Leftovers should be stored in an airtight container and refrigerated.
- It will keep well for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if necessary.
Pro Tips
- Consistency is key — It took me a few tries to perfect the consistency. A common mistake is not simmering it long enough, so patience is key here. The orzo should be al dente, and the sauce should coat the back of a spoon.
- Balance the flavors — I've always been apprehensive about using too much garlic, but for this dish, the more, the merrier. It truly enhances the depth of flavors, especially when balanced with the sweetness of the butternut squash and the savory Parmesan.
- Prep ahead — To save time, you can peel and cube the butternut squash in advance. Keep it in an airtight container in the fridge, and it'll be ready to go when you start cooking.
Creamy Chicken Orzo with Butternut Squash and Spinach Recipe for Thanksgiving
Enjoy a hearty Thanksgiving meal with this creamy chicken orzo with butternut squash and spinach recipe. Make sure to check it out!
Equipment
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Plate for resting chicken
- Grater for nutmeg and Parmesan
Ingredients
- 2 large Chicken breasts boneless and skinless, cut into bite-sized pieces
- 1 cup Orzo pasta uncooked
- 2 cups Butternut squash peeled and cubed
- 3 cups Baby spinach fresh
- 2 ½ cups Chicken broth
- 1 cup Heavy cream
- 1 medium Onion finely chopped
- 3 cloves Garlic minced
- ½ cup Grated Parmesan cheese
- 2 tbsp. Olive oil
- 2 tbsp. Unsalted butter
- 1 tbsp. Fresh thyme leaves picked
- Nutmeg a pinch, freshly grated
- Salt and pepper to taste
Instructions
- Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown, about 3-4 minutes per side. Transfer the chicken to a plate and set aside.
- In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 2-3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash to the skillet and sauté for about 5 minutes, until it starts to soften.
- Pour in the chicken broth and bring the mixture to a boil. Stir in the orzo, reduce the heat to low, cover, and simmer for 10 minutes.
- Return the chicken to the skillet along with any accumulated juices. Add the fresh thyme and a pinch of nutmeg, then cover and cook for an additional 5 minutes, or until the orzo is tender and the chicken is cooked through.
- Stir in the heavy cream and Parmesan cheese until well combined and heated through. Gently fold in the spinach and cook just until wilted, about 1-2 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese and thyme leaves if desired.
Notes
- Consistency is key — It took me a few tries to perfect the consistency. A common mistake is not simmering it long enough, so patience is key here. The orzo should be al dente, and the sauce should coat the back of a spoon.
- Balance the flavors — I've always been apprehensive about using too much garlic, but for this dish, the more, the merrier. It truly enhances the depth of flavors, especially when balanced with the sweetness of the butternut squash and the savory Parmesan.
- Prep ahead — To save time, you can peel and cube the butternut squash in advance. Keep it in an airtight container in the fridge, and it'll be ready to go when you start cooking.
Nutrition
Nutrition Facts
Creamy Chicken Orzo with Butternut Squash and Spinach Recipe for Thanksgiving
Amount per Serving
Calories
650
% Daily Value*
Fat
36
g
55
%
Saturated Fat
20
g
125
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
169
mg
56
%
Sodium
1061
mg
46
%
Potassium
1056
mg
30
%
Carbohydrates
45
g
15
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
37
g
74
%
Vitamin A
10960
IU
219
%
Vitamin C
31
mg
38
%
Calcium
256
mg
26
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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