If you’re craving a creamy, comforting meal that bursts with flavor and sophistication, the Orzo alla Vodka with Chicken Recipe is your new best friend in the kitchen. This dish combines delicate orzo pasta with a velvety vodka-infused tomato cream sauce and tender chicken, creating a harmony of rich textures and bold tastes that dance on your palate. It’s the perfect weeknight dinner or weekend indulgence that feels both cozy and a little bit fancy, promising satisfaction with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first delightful step to making this recipe shine. Each item plays a crucial role, from the aromatic onion and garlic building a savory base, to the smooth cream and tangy tomato paste crafting the luscious sauce that coats every grain of orzo. The chicken brings heartiness, while fresh basil adds a pop of vibrant color and aroma.
- 1 tablespoon olive oil: Provides a fragrant and healthy fat base for sautéing the aromatics.
- 2 tablespoons butter: Adds richness and depth to the sauce’s flavor and texture.
- 1/2 small onion (chopped finely): Delivers a subtle sweetness and savory foundation.
- 2 cloves garlic (minced): Infuses the dish with classic aromatic warmth.
- 1/4 cup vodka: Gives the sauce its signature sharpness and helps unlock the tomato’s full flavor.
- 1/4 cup DeLallo tomato paste: Concentrated tomato flavor with a rich, vibrant color.
- 2 cups chicken broth: Adds moisture and a savory depth that complements the chicken.
- 1 cup heavy/whipping cream: Creates the creamy texture that makes the dish irresistibly smooth.
- 1 cup uncooked DeLallo orzo: Tiny pasta pearls that soak up the delicious sauce beautifully.
- 2 cups cooked/rotisserie chicken: Tender pieces that provide protein and heartiness.
- 1/2 cup freshly grated parmesan cheese: Sharp, salty notes that bring everything together.
- 1 handful fresh basil (torn): Adds a fresh, herbal brightness.
- Salt & pepper (to taste): Enhances all the natural flavors.
How to Make Orzo alla Vodka with Chicken Recipe
Step 1: Sauté Aromatics
Start by heating olive oil and butter in a Dutch oven or soup pot over medium-high heat. This blend of fats will give the sauce its luscious richness. Toss in the finely chopped onion and sauté for about 5 minutes until it becomes tender and translucent—this step builds the essential flavor base you’ll love.
Step 2: Add Garlic
Stir in the minced garlic and cook for just 30 seconds. This short cooking time lets the garlic release its wonderful aroma without turning bitter, ensuring your sauce is perfectly balanced.
Step 3: Pour in the Vodka
Carefully add the vodka to the pot and let it bubble for around 30 seconds. This slight simmer will cook off most of the alcohol while leaving behind that distinctive sharpness that elevates the tomato sauce to something truly special.
Step 4: Incorporate Tomato Paste
Next, stir in the concentrated tomato paste, which brings a deep, rich tomato flavor along with a gorgeous color to the sauce. Mix well to blend all those beautiful flavors together.
Step 5: Add Broth, Cream, and Orzo
Pour in chicken broth, heavy cream, and the uncooked orzo, then crank the heat up to high. Give it a thorough stir to dissolve the tomato paste completely. Once it reaches a boil, reduce the heat to maintain a gentle simmer, and cook uncovered for 10 minutes. Keep stirring often to prevent sticking and ensure the orzo cooks evenly while soaking up the creamy vodka sauce.
Step 6: Stir in Chicken
Add your cooked or rotisserie chicken into the pot, letting it warm through for about a minute. This simple addition turns a comforting pasta dish into a hearty full meal.
Step 7: Final Touches
Remove the pot from heat and gently mix in the freshly grated parmesan cheese and torn basil leaves. Cover the pot and let it rest for 3 to 5 minutes, allowing the sauce to thicken just enough to cling gloriously to every bite. Season with salt and pepper to your taste, then serve right away for the ultimate satisfaction.
How to Serve Orzo alla Vodka with Chicken Recipe
Garnishes
To make this dish even more inviting, sprinkle a bit of extra parmesan cheese and a few fresh basil leaves on top just before serving. Not only do they enhance the presentation, but they add bursts of cheesy saltiness and herbaceous freshness.
Side Dishes
Pair the Orzo alla Vodka with Chicken Recipe with a crisp green salad dressed in lemon vinaigrette or garlic sautéed spinach. These sides provide contrast—light and refreshing—that balances the creamy, rich flavors of the orzo dish.
Creative Ways to Present
For a charming dinner party, serve the orzo in shallow bowls or even hollowed-out bell peppers for a playful twist. Garnish with microgreens or edible flowers to elevate the visual appeal and impress your guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it taste just as good, if not better, the next day.
Freezing
You can freeze the Orzo alla Vodka with Chicken Recipe for up to 2 months. Use a freezer-safe container, leaving a little space on top for expansion. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over low heat while stirring frequently. If the sauce seems too thick, add a splash of broth or cream to bring back its silky texture. Avoid microwaving to keep the cream from separating.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! While orzo’s small size works beautifully to soak up the sauce, you can substitute with small pasta shapes like acini di pepe or even small shells. Just adjust cooking times accordingly.
Is the vodka taste very strong in this recipe?
Not at all. The vodka mostly helps to release flavors from the tomato paste and evaporates during cooking, leaving behind a subtle tang that elevates the sauce without any harsh alcohol bite.
Can I make this dish vegetarian?
Yes! Simply replace the chicken broth with vegetable broth and omit the chicken or substitute with hearty mushrooms or roasted vegetables for a satisfying vegetarian version.
What type of chicken works best?
Rotisserie chicken is perfect for this recipe because it’s already cooked, tender, and flavorful, which saves time while adding great taste. You can also use leftover roasted chicken or quickly poach chicken breasts if preferred.
How thick should the sauce be?
The sauce should be creamy and thick enough to coat the orzo without being overly runny or dry. Covering the pot off the heat helps it thicken to just the right consistency before serving.
Final Thoughts
There’s something truly magical about the Orzo alla Vodka with Chicken Recipe—it’s simple enough for a cozy weeknight yet impressive enough to serve when friends come over. The creamy vodka tomato sauce paired with tender chicken and perfectly cooked orzo will quickly become a cherished favorite. So go ahead, give this dish a try and watch it turn into a comforting classic in your home kitchen.
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Orzo alla Vodka with Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Orzo alla Vodka with Chicken is a creamy, flavorful Italian-inspired one-pot meal featuring tender orzo pasta cooked in a rich vodka tomato cream sauce with succulent rotisserie chicken, fresh basil, and a touch of parmesan cheese. This comforting dish is quick to prepare and perfect for a satisfying weeknight dinner.
Ingredients
For the Sauce and Orzo
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup vodka
- 1/4 cup DeLallo tomato paste
- 2 cups chicken broth
- 1 cup heavy/whipping cream
- 1 cup uncooked DeLallo orzo
For the Chicken and Garnishes
- 2 cups cooked rotisserie chicken
- 1/2 cup freshly grated parmesan cheese
- 1 handful fresh basil, torn
- Salt and pepper, to taste
Instructions
- Sauté Onion: Heat the olive oil and butter in a Dutch oven or large soup pot over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Deglaze with Vodka: Pour in the vodka and allow it to bubble and reduce for 30 seconds to cook off the raw alcohol taste.
- Incorporate Tomato Paste: Stir in the tomato paste thoroughly so it evenly coats the aromatics and begins to meld with the vodka.
- Add Liquids and Orzo: Pour in the chicken broth and heavy cream, then add the orzo. Increase the heat to high and stir well to dissolve the tomato paste. Once the mixture reaches a boil, reduce the heat to maintain a gentle simmer. Cook uncovered for about 10 minutes, stirring frequently to prevent sticking and ensure the orzo cooks evenly. Adjust heat as needed to maintain a simmer.
- Warm Chicken: Stir in the cooked rotisserie chicken chunks and allow them to warm through for 1–2 minutes.
- Finish and Rest: Remove the pot from heat. Stir in the grated parmesan cheese and torn fresh basil. Cover the pot and let the dish rest for 3–5 minutes to thicken the sauce to your preferred consistency. Season with salt and freshly cracked pepper to taste, then serve immediately.
Notes
- Use high-quality tomato paste for a richer flavor.
- Rotisserie chicken makes this recipe quick and convenient, but leftover cooked chicken or shredded cooked chicken breast will also work.
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, but the sauce will be less rich.
- Be sure to stir frequently while simmering the orzo to prevent it from sticking to the pot.
- If vodka is unavailable or preferred not to use, substitute with dry white wine or additional chicken broth, though the flavor will vary.
- Fresh basil adds brightness; if unavailable, dried basil can be used but add it earlier in cooking.
