Creamy Tuscan Chicken Meatballs and Orzo
A rich and comforting one-pan dish with juicy chicken meatballs, creamy orzo, and Tuscan-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Sautéing / One-Pan
- Cuisine: Italian-Inspired
Ingredients
For the Chicken Meatballs:
1 lb ground chicken
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
1 egg
2 cloves garlic, minced
2 tbsp fresh parsley (or 1 tsp dried)
½ tsp onion powder
Salt and pepper, to taste
1 tbsp olive oil (for browning)
For the Creamy Tuscan Sauce:
2 tbsp olive oil or butter
3 cloves garlic, minced
½ cup sun-dried tomatoes in oil, drained and chopped
1 cup uncooked orzo pasta
2 cups chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups fresh spinach
Salt and pepper, to taste
Red pepper flakes (optional)
Instructions
Make the meatballs: In a bowl, mix ground chicken, Parmesan, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper. Form into 1-inch meatballs.
Heat oil in a large skillet over medium heat. Brown the meatballs on all sides (about 5–6 minutes). Transfer to a plate (they will finish cooking in the sauce).
Sauté garlic and sun-dried tomatoes in the same skillet for 1–2 minutes.
Add orzo, stir to toast lightly for 1 minute.
Pour in chicken broth and cream. Bring to a simmer.
Return meatballs to the skillet. Cover and cook for 10–12 minutes, stirring occasionally, until orzo is tender and meatballs are cooked through.
Stir in Parmesan cheese and spinach until wilted. Season with salt, pepper, and red pepper flakes.
Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Notes
You can substitute ground turkey or plant-based ground for chicken.
Add mushrooms or sautéed onions for extra depth.
Orzo can be swapped with small pasta like ditalini or pearl couscous.
