Rich, creamy one pot tuscan orzo loaded with sun-dried tomatoes, spinach, and parmesan. ♡
This creamy tuscan orzo works because cooking the pasta directly in the broth and cream means it absorbs all that flavor as it cooks, almost like a pasta risotto. One pot, 30 minutes, and you’ve got a restaurant-quality pasta dinner on the table. The sun-dried tomatoes add a tangy sweetness, the spinach wilts in at the end, and the parmesan ties everything together into a silky, cheesy sauce. If you love orzo but hate the cleanup, this 30 minute tuscan orzo is about to become your new weeknight go-to.
Grab your biggest skillet and let’s go. Let’s make it together.
Ingredients
Creamy Tuscan Orzo
- 1 1/2 cups orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 3 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
Optional add-ins:
- Grilled chicken
- Artichoke hearts
- Fresh basil
- Red pepper flakes
How to Make Creamy Tuscan Orzo
- Toast. Heat olive oil and butter in a large skillet over medium heat. Add the orzo and toast for 2 to 3 minutes, stirring frequently, until lightly golden and nutty-smelling.
- Simmer. Add garlic and stir 30 seconds. Pour in chicken broth, heavy cream, and sun-dried tomatoes. Bring to a boil, then reduce to a simmer. Cook 10 to 12 minutes, stirring occasionally, until orzo is al dente and the liquid is mostly absorbed.
- Wilt. Add fresh spinach by the handful, stirring until wilted, about 1 to 2 minutes.
- Finish. Remove from heat. Stir in parmesan cheese until melted and creamy. Season with salt and pepper. The sauce will thicken as it sits.
- Serve. Plate immediately with extra parmesan shavings and a crack of black pepper on top.
Tips
- Toasting the orzo first adds a nutty depth that makes the dish taste more complex.
- Stir occasionally while simmering so the orzo doesn’t stick to the bottom.
- The orzo will continue to absorb liquid as it cools. Add a splash of broth when reheating.
- Use oil-packed sun-dried tomatoes for the best flavor. Drain them first.
- Serve immediately. This dish is best fresh and gets thick fast.
Variations
- Tuscan orzo with chicken: Sear 2 chicken breasts in the skillet first, remove, slice, and add back on top at the end. This turns it into a complete one pot meal.
- Stir in pesto for a Tuscan pesto orzo version.
- Use vegetable broth to keep it fully vegetarian.
- Add roasted red peppers instead of sun-dried tomatoes.
- Top with crispy pancetta or bacon crumbles.
- Add artichoke hearts and kalamata olives for a Mediterranean twist.
Love creamy pasta dinners? This pairs perfectly with our marry me chicken or serve it alongside oven baked chicken parmesan. For something lighter, try baked feta with zucchini noodles.
What is tuscan orzo?
Tuscan orzo is orzo pasta cooked in a creamy sauce with Italian-inspired ingredients like sun-dried tomatoes, fresh spinach, garlic, and parmesan cheese. It’s like a cross between risotto and pasta, and everything cooks in one pot.
Can I add chicken to tuscan orzo?
Yes. Sear 2 chicken breasts in the skillet first, remove them, then make the orzo in the same pan. Slice the chicken and add it back on top at the end. It turns this side dish into a complete one pot dinner.
Is tuscan orzo a one pot meal?
Yes. Everything cooks in a single skillet. The orzo simmers directly in the broth and cream, so there’s no separate pot of boiling water needed. Minimal dishes, maximum flavor.
How do I store leftover tuscan orzo?
Store in an airtight container in the fridge for up to 3 days. The orzo absorbs liquid as it sits, so add a splash of broth or cream when reheating and stir well. Reheat on the stovetop for best results.
Can I substitute the orzo?
Yes. Small pasta shapes like ditalini, small shells, or even Israeli couscous work well. Adjust cooking time based on the pasta package directions. The liquid ratio stays about the same.
Creamy Tuscan Orzo
One-pot creamy orzo with sun-dried tomatoes, spinach, and parmesan cheese.
Ingredients
Method
- Toast. Toast orzo in oil and butter 2 to 3 minutes until golden.
- Simmer. Add garlic, broth, cream, tomatoes. Cook 10 to 12 minutes.
- Wilt. Stir in spinach until wilted.
- Finish. Remove from heat, stir in parmesan until creamy.
- Serve. Plate with extra parmesan and black pepper.
Notes
– Toast orzo for nutty depth.
– Stir occasionally to prevent sticking.
– Add broth when reheating as it thickens.
