Description
This Orzo alla Vodka with Chicken is a creamy and flavorful dish that’s perfect for a quick and satisfying weeknight meal. Tender orzo pasta, juicy chicken, and a rich tomato-vodka sauce come together in this easy one-pot recipe.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup vodka
- 1/4 cup tomato paste
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup uncooked orzo pasta
- 2 cups cooked or rotisserie chicken, shredded or cubed
- 1/2 cup freshly grated Parmesan cheese
- 1 handful fresh basil, torn
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat olive oil and butter in a Dutch oven or large pot over medium-high heat. Add onion and sauté until softened. Stir in garlic and cook for 30 seconds.
- Add Vodka and Tomato Paste: Pour in vodka and cook for 30 seconds. Stir in tomato paste.
- Cook Orzo: Add chicken broth, heavy cream, and orzo. Bring to a boil, then reduce heat and simmer for 10 minutes, or until orzo is cooked through and the sauce has thickened slightly. Stir frequently to prevent sticking.
- Add Chicken and Cheese: Stir in cooked chicken and simmer for 1 minute to heat through. Remove from heat and stir in Parmesan cheese and basil.
- Thicken and Serve: Cover the pot for 3-5 minutes to allow the sauce to thicken further. Season with salt and pepper to taste. Serve immediately.
Notes
- 10 minutesConsistency: Adjust the sauce consistency by adding more broth or cream if it becomes too thick, or simmering longer if it’s too thin.
- Make Ahead: The sauce can be made ahead of time and reheated. Cook the orzo and add the chicken just before serving.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1 Serving
- Calories: 650
- Sugar: 6g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
