Why You’ll Love This Recipe

I love how this dish feels indulgent yet wholesome. The chicken meatballs are juicy and flavorful, the creamy sauce is silky and savory, and the orzo absorbs all that goodness like a sponge. It’s perfect for family dinners, easy enough for weeknights, and impressive enough to serve to guests. Everything cooks in one pan, which means minimal cleanup—my favorite kind of recipe.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken meatballs:

Ground chicken
Garlic (minced)
Parmesan cheese (grated)
Egg
Italian breadcrumbs
Salt
Black pepper
Olive oil (for searing)

For the creamy Tuscan sauce and orzo:

Garlic (minced)
Sun-dried tomatoes (drained and chopped)
Chicken broth
Heavy cream
Fresh spinach
Orzo pasta
Parmesan cheese (grated)
Italian seasoning
Salt
Black pepper
Fresh basil or parsley (for garnish)

directions

In a bowl, I mix ground chicken, garlic, Parmesan, egg, breadcrumbs, salt, and pepper until just combined. I form the mixture into small meatballs.
I heat olive oil in a large deep skillet or Dutch oven over medium heat and sear the meatballs on all sides until golden brown. I remove them from the pan and set them aside—they don’t need to be fully cooked yet.
In the same pan, I sauté garlic and sun-dried tomatoes for about a minute.
I add the orzo and toast it briefly, then pour in the chicken broth and heavy cream. I stir in Italian seasoning, salt, and pepper.
I return the meatballs to the pan, reduce the heat, cover, and let everything simmer for about 10–12 minutes, stirring occasionally, until the orzo is tender and the meatballs are cooked through.
I stir in fresh spinach and grated Parmesan until melted and creamy.
I remove the pan from heat, garnish with fresh herbs, and serve warm.

Servings and timing

This recipe serves about 4–6 people. It takes around 20 minutes to prep and 25–30 minutes to cook, for a total of 45–50 minutes.

Variations

I sometimes add mushrooms or roasted red peppers for extra flavor and texture.
Swapping chicken for turkey or even plant-based meat works well.
A splash of white wine in the sauce deepens the flavor beautifully.
For a lighter version, I use half-and-half instead of heavy cream and reduce the Parmesan.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of broth or cream and warm it gently on the stovetop or in the microwave. It also freezes well, though the orzo softens slightly upon thawing. I freeze in portions and reheat directly from frozen when I need a quick meal.

FAQs

Can I use frozen meatballs?

Yes, but I prefer homemade for the best flavor. If using frozen, I make sure they’re fully cooked before adding them to the sauce.

What’s the best type of sun-dried tomatoes to use?

I use oil-packed sun-dried tomatoes, drained and chopped. They’re more flavorful and tender than dry-packed.

Can I make this dish ahead of time?

Yes, I prepare the full dish, then reheat gently before serving. It tastes even better the next day as the flavors meld.

Can I substitute the orzo?

I’ve made it with small pasta like ditalini or even pearl couscous. Just adjust the liquid and cook time accordingly.

Is this dish spicy?

Not by default, but I sometimes add a pinch of red pepper flakes to give it a gentle heat.

Conclusion

Creamy Tuscan Chicken Meatballs and Orzo is the kind of meal that feels like a warm hug in a bowl. I love how it brings together juicy meatballs, creamy sauce, and tender pasta into one incredibly satisfying dish. Whether I’m cooking for my family or just craving something cozy, this recipe always hits the spot.