Dinner

One Pot Spinach Artichoke Orzo with Chicken Recipe

BySophie Carsel March 11, 2026March 11, 2026

Introduction

This One Pot Spinach Artichoke Orzo with Chicken is a creamy, comforting meal that’s ready in under 30 minutes. Packed with tender chicken, fresh spinach, and savory artichokes, it combines all the flavors of a classic dip into a hearty pasta dish perfect for weeknights.

A black cast iron pan filled with a creamy risotto dish layered with light golden cooked rice mixed with green spinach leaves scattered evenly throughout. On top, there is a central mound of grated white cheese with a sprinkling of black pepper. Pieces of white chicken are visible mixed in with the rice, and the surface has a soft, slightly glossy texture. The pan is placed on a white marbled surface with some fresh green parsley on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1½ pounds chicken breast
1 teaspoon salt (divided)
1 teaspoon pepper
1 teaspoon garlic powder
16 ounces orzo
4 cups chicken broth
1½ cups heavy cream
4 ounces cream cheese
¼ cup parmesan cheese (plus more for garnish)
3 cloves garlic, minced
1 can quartered artichoke hearts (14 ounces, drained)
8 ounces fresh spinach

Instructions

Step 1: Cut the chicken into 1-inch cubes. Season with ½ teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder.
Step 2: Heat a large skillet over medium-high heat and add olive oil. Once hot, spread the chicken in a single layer and cook for 3-4 minutes without stirring. Then stir and cook another 3-4 minutes until browned and cooked through.
Step 3: Add the orzo to the skillet. Pour in the chicken broth and heavy cream. Stir well and bring to a simmer. Cook for 10-12 minutes, stirring occasionally and scraping the bottom to prevent sticking, until the orzo is tender.
Step 4: Stir in the remaining ½ teaspoon salt, cream cheese, parmesan cheese, minced garlic, artichoke hearts, and fresh spinach. Continue cooking and stirring until the spinach is wilted and the cheese is fully melted and incorporated.
Step 5: Remove from heat and garnish with additional parmesan cheese and freshly cracked pepper before serving.

Tips & Variations

Use fresh spinach for a vibrant flavor, or substitute with kale or Swiss chard if preferred.
For a lower-fat version, replace heavy cream with half-and-half and use reduced-fat cream cheese.
Add red pepper flakes for a hint of spice or fresh lemon juice at the end for brightness.
Cooking the chicken first ensures it stays juicy and evenly cooked.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if it has thickened.

How to Serve

A black skillet filled with a creamy risotto-like dish that has three main layers: the base is a mix of soft orange-yellow rice with pieces of light-colored chicken and bright green spinach leaves spread throughout. On top, a thick white layer of melted cheese is melted unevenly in the center, with a sprinkle of finely grated cheese giving a slightly rough texture. The very middle is sprinkled with a fine layer of black pepper, adding contrast with its small dark specks. The skillet rests on a table with a white marbled texture, and some fresh green herbs are placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small shapes like couscous or small shells work well, but orzo is preferred for its rice-like texture and cooking time.

Is this dish freezer-friendly?

It’s best enjoyed fresh, but you can freeze leftovers in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat gently, adding liquid if needed.