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
Scale
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.
