If you’re searching for a creamy chicken pasta recipe with spinach and mushrooms that’s easy to make and perfect for busy weeknights, this cozy chicken orzo dish is exactly what you need. Packed with tender chicken, sautéed mushrooms, fresh spinach, and a silky cream sauce, this one-pot chicken orzo recipe comes together in under 30 minutes and delivers maximum comfort with minimal effort. Whether you’re cooking for your family or meal-prepping for the week, this recipe brings flavor, warmth, and satisfaction to the table.
And today marks a very special milestone: Flight Pantry turns three months old! That’s three months of sharing cozy dinners, comforting recipes, and travel-inspired flavors from my kitchen to yours. Thank you so much for being here — for reading, cooking along, and supporting this journey. It means the world.
If you’re new here, welcome! And if you’ve been following for a while, check out other easy chicken recipes and vegetable-packed dinners on the blog, like:
• Homemade Breaded Chicken with Rice and Garlic Broccoli
• Easy Fall Pasta with Butternut Squash and Chicken
• Summer Tagliatelle with Pesto and Pine Nuts
Don’t forget to save this one — it might just become your new favorite go-to recipe.
Ingredients
Serves 4
• 300 g orzo pasta (or risoni)
• 400 g chicken breast, sliced
• 200 g fresh mushrooms (button or shiitake), sliced
• 100 g fresh spinach
• 1 small onion, chopped
• 2 garlic cloves, minced
• 200 ml cream (dairy-free or lactose-free if preferred)
• 2 tablespoons olive oil
• 500 ml chicken or vegetable stock
• Fresh parsley, chopped (for garnish)
• Salt and black pepper, to taste
Instructions
1. Cook the orzo: In a medium pot, cook the orzo in salted water until al dente. Drain and set aside, reserving some of the cooking water.
2. Sauté the chicken: In a large skillet, heat one tablespoon of olive oil and sauté the chicken until golden and fully cooked. Season with salt and pepper. Remove from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil and sauté the onion and garlic until soft. Add the mushrooms and cook until they release their moisture and become golden.
4. Add the spinach: Stir in the fresh spinach and cook until just wilted.
5. Make the sauce: Return the chicken to the pan, add the cream and a splash of stock (or orzo water), and stir gently. Let simmer for a few minutes until slightly thickened.
6. Add the orzo: Stir in the cooked orzo and combine well. Adjust the consistency with more stock or pasta water if needed.
7. Serve: Top with fresh chopped parsley and serve immediately.
Tip:
This recipe is super flexible. You can swap the spinach for arugula or kale, and use leftover roasted chicken for a faster version. A sprinkle of grated Parmesan on top is always welcome.
Want more cozy chicken recipes?
Check out:
• Gluten-Free Chicken Dinner with Veggies and Sweet Potato
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