Cacio e Pepe Orzo with Chicken

4.67 from 3 votes

Teleport to Rome with this Cacio e Pepe Orzo with Chicken! Inspired by the classic comfort food pasta dish, this version is elevated into a full meal with the addition of sneaky veggies and tender chicken thighs. It comes together in just one pan, for under $10 total, and offers cheesy goodness and bold black pepper flavor in every bite!

Servings people

Prep Time 5

Cook Time 30

Total Time 35

Equipment

cutting board
knife
large pan
tongs
large plate
spatula
cheese grater

Ingredients

1 tbsp olive oil or avocado oil
1-1.25 lbs boneless, skinless chicken thighs
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tsp black pepper
½ tbsp butter or more oil
1 cup dry orzo *
3 garlic cloves minced
2 cups chicken broth or stock
8 oz frozen cauliflower rice (about 2 cups, optional)
¼ cup heavy cream
1.5 oz freshly & finely grated parmesan cheese *
1 tsp black pepper + more to taste
3 oz baby spinach

Instructions

In a small bowl, mix together the garlic powder, onion powder, salt and pepper. Then, sprinkle this spice mix evenly over both sides of the chicken thighs and rub it in.
1-1.25 lbs boneless, skinless chicken thighs, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, ¼ tsp black pepper
Bring a large pan to medium-high heat. Once hot, add oil. Then add seasoned chicken thighs and cook for 4 minutes per side (they don't have to be fully cooked through yet). Remove from pan and set aside.
1 tbsp olive oil
Reduce heat to medium and add butter (or oil). Once melted, add orzo and allow it to toast for 2 minutes, stirring often. Add in garlic and cook for 30 more seconds, until fragrant.
½ tbsp butter, 1 cup dry orzo, 3 garlic cloves
Deglaze the pan with chicken broth, scraping up any browned bits at the bottom of the pan. Add in cauliflower rice and a bit more kosher salt. Stir.
2 cups chicken broth or stock, 8 oz frozen cauliflower rice
Nestle chicken thighs back into the pan. Allow it to come up to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 15 minutes or until the orzo is tender. I like to flip the chicken at the halfway point to ensure it cooks evenly.
Remove chicken from the pan. Add in the heavy cream, parmesan and black pepper. Stir until the cheese has melted. Then, stir in the spinach until wilted. Taste and adjust the amount of salt and pepper to your preference.
¼ cup heavy cream, 1.5 oz freshly & finely grated parmesan cheese, 1 tsp black pepper, 3 oz baby spinach
Add chicken thighs back to the pan and optionally, garnish with even more freshly grated parmesan and black pepper. Enjoy!

Video

Notes

*NOTE: If you're gluten free, I recommend trying this gluten free orzo from DeLallo Foods!

**NOTE: It's best to measure out your parmesan by weight instead of volume for the most accurate results. I also HIGHLY recommend freshly grating your own parmesan, instead of buying it store-bought.

NUTRITION INFO: The nutrition info listed below is per serving, assuming that you use 1 lb of chicken thighs, and divide this amongst four servings.

Calories: 443kcal

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: $10 Meal, Cacio e Pepe, Cauliflower Rice, Chicken Thighs, Heavy Cream, Hidden Veggies, Italian, One Pan, Orzo, Parmesan, Spinach

Nutrition