Name: Creamy Chicken Orzo with Roasted Butternut Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, diced; 3 cups butternut squash, peeled and cubed; 2 tbsp olive oil (divided); Salt and pepper to taste; 3 cloves garlic, minced; 1 small onion, diced; 1 cup orzo pasta; 2 1/2 cups chicken broth; 1/2 cup heavy cream or half-and-half; 1 tsp fresh thyme or rosemary (optional); 1/4 cup Parmesan cheese (optional, for garnish); 2 cups fresh spinach or kale (optional)

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This Creamy Chicken Orzo with Roasted Butternut Squash is a cozy, satisfying one-pan meal I love making when I want something hearty but still fresh. The creamy orzo acts like a quick risotto, absorbing the savory flavor of the chicken while pairing beautifully with the sweet, caramelized cubes of roasted squash. It’s perfect for fall, but honestly, I make it any time I want comfort food with a seasonal twist.

Why I’ll Love This Recipe

I love this recipe because it brings together creamy pasta, tender chicken, and sweet roasted squash in one comforting dish. It’s a complete meal in a single skillet, which means less cleanup — and more flavor in every bite. The texture of the orzo is rich and velvety, and I can easily customize it with herbs, greens, or even a sprinkle of cheese on top. Creamy Chicken Orzo with Roasted Butternut Squash

Ingredients

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

Boneless, skinless chicken breasts or thighs, diced
Butternut squash, peeled and cubed
Olive oil
Salt and pepper
Garlic, minced
Onion, diced
Orzo pasta
Chicken broth
Heavy cream or half-and-half
Fresh thyme or rosemary (optional)
Parmesan cheese (optional, for garnish)
Fresh spinach or kale (optional, for added greens)

Directions

Roast the butternut squash
I preheat the oven to 400°F (200°C). Then I toss the butternut squash cubes with olive oil, salt, and pepper, spread them on a baking sheet, and roast for 25–30 minutes, flipping halfway through until golden and tender.
Cook the chicken
While the squash roasts, I season the diced chicken with salt and pepper. I heat some olive oil in a large skillet and cook the chicken over medium heat until browned and cooked through. I remove it from the pan and set it aside.
Sauté the aromatics
In the same skillet, I add a bit more oil if needed and sauté the diced onion until soft. Then I stir in the garlic and cook for about 30 seconds until fragrant.
Cook the orzo
I pour the dry orzo into the pan and toast it for a minute before adding the chicken broth. I bring it to a simmer and cook for about 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Make it creamy
I stir in the heavy cream (or half-and-half) and return the cooked chicken to the pan. If I’m adding greens, I toss them in now so they wilt into the mixture.
Add the roasted squash
Once the orzo is creamy and the chicken is heated through, I gently fold in the roasted butternut squash. I finish with a sprinkle of fresh herbs and Parmesan if I like.
Serve
I serve it warm, straight from the pan, with extra herbs or cheese on top.

Servings and timing

Servings: 4–6
Prep time: ~15 minutes
Cook time: ~35 minutes
Total time: ~50 minutes Creamy Chicken Orzo with Roasted Butternut Squash

Variations

I use turkey or rotisserie chicken instead of cooking raw chicken
I add sage or nutmeg to play up the fall flavors
I stir in goat cheese or feta for a tangy twist
I swap the squash for roasted sweet potato or carrots
I use vegetable broth and skip the chicken for a vegetarian version

storage/reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days.

Freezer: I freeze portions for up to 2 months, though the texture of the orzo may soften slightly when reheated.

Reheating: I reheat on the stove or in the microwave with a splash of broth or cream to bring back the creamy texture.

FAQs

Can I make this ahead of time?

Yes, I often roast the squash and cook the chicken ahead. Then I just cook the orzo fresh and mix everything together when I’m ready to eat.

Can I use frozen butternut squash?

Yes — I roast it straight from frozen, adding a few extra minutes to the baking time. It’s a great shortcut.

What’s the best cream to use?

I use heavy cream for richness, but half-and-half or even whole milk works if I want it lighter. I just simmer a little longer to thicken.

Can I substitute the orzo?

Yes. I’ve used small pasta like couscous or ditalini, and even rice. Just adjust the liquid and cooking time as needed.

How do I keep it from drying out?

I add a splash of broth or cream when reheating and stir gently. The starch in the orzo thickens quickly, so a little liquid brings it back to life.

Conclusion

This Creamy Chicken Orzo with Roasted Butternut Squash is everything I want in a comforting dinner — hearty, creamy, and full of cozy flavors. I love how simple it is to make, and how easily I can adjust it based on what I have. Whether I’m serving it on a chilly evening or meal-prepping for the week, it’s a one-pan dish that never disappoints.