Marry Me Chicken with Risoni

Tender chicken, creamy sauce, risoni, sun-dried tomatoes, and Parmesan. This Marry Me Chicken with Risoni is a one-pan weeknight hero!

this Recipe

You know how sometimes you make a recipe and halfway through you’re like, “What am I even doing?” Well, that was me the first time I made this Marry Me Chicken with Risoni. It was one of those days—busy, slightly chaotic, and I may or may not have been wearing two different socks. Don’t judge.

I wanted something comforting. Something I could plop in front of the family and watch their eyes light up like, “Whoa, what is this?” And, I’m not exaggerating here—this recipe did exactly that. My husband, who is usually pretty chill about dinner, actually said, “I feel like I need to marry you again after this.” (Cue the awkward blush and laughing into my wine glass.)

It’s creamy. It’s cozy. And it’s just fancy enough to make it seem like you really tried—without, you know, actually breaking a sweat.

Why You’ll Love This Marry Me Chicken with Risoni Recipe?

Marry Me Chicken with Risoni isn’t just another creamy chicken pasta dish. Nope. It’s like the culinary equivalent of a warm hug from someone who also happens to bring you dessert after.

Here’s why it’s a total keeper:

• One-pan wonder: Who wants more dishes? Not me. This beauty keeps things simple. One pan. Less mess.
• Weeknight-friendly: 30 minutes. That’s less time than it takes to watch an episode of literally anything on Netflix.
• Big flavor, minimal effort: Sun-dried tomatoes, garlic, Parmesan—need I say more? It’s got depth, creaminess, and a little tang. Perfect balance.
• Proposal-inducing: Okay, maybe that’s dramatic. Or maybe it’s not. Try it and see what happens.

Ingredient Notes:

Let me walk you through this, friend to friend. No fancy chef talk—just the good stuff.

• Chicken Breasts: Boneless, skinless, and cut into cubes so they cook fast. Sometimes I swap for thighs when I want it extra juicy.
• Olive Oil: Just enough to get the chicken golden and happy.
• Garlic: 4 or 5 cloves. More if you’re feeling rebellious.
• Sun-Dried Tomatoes: Sweet, tangy little flavor bombs. I get mine packed in oil, drained a bit.
• Italian Seasoning & Paprika: Adds that herby, smoky background without screaming for attention.
• Kosher Salt & Black Pepper: Season like you mean it.
• Risoni (aka Orzo): Little pasta that soaks up all the love (and sauce). Rice-shaped pasta = quick-cooking genius.
• Chicken Broth: I usually go for low-sodium so I can control the salt. Homemade if I’m feeling fancy.
• Coconut Milk or Heavy Cream: I use coconut milk when I’m trying to feel virtuous. Heavy cream when I just don’t care.
• Spinach: Gotta sneak in something green, right? Plus, it wilts beautifully.
• Parmesan Cheese: Freshly grated, please. No judgment if you grab the pre-shredded stuff—I’ve been there.

How To Make Marry Me Chicken with Risoni?

Step 1: Prep the Chicken

Dry your chicken with paper towels (seriously, it helps!). Then cube it. Not too big, not too small—think bite-sized. Easy eating.

Step 2: Sizzle Time

Heat up your olive oil in a big ol’ skillet. Once it’s shimmering (not smoking!), throw in your chicken cubes. Let them get golden on the edges. Don’t fuss too much—flipping every 5 seconds isn’t helping anyone.

Step 3: Flavor Bombs Incoming

Now toss in the sun-dried tomatoes, garlic, Italian seasoning, paprika, salt, and pepper. Stir it up. You’ll smell it and think, “Yep, this is gonna be good.” Give it 3-4 minutes so everything can mingle.

Step 4: Pasta + Broth = Magic

Add your orzo and chicken broth. Stir, cover, and let it bubble gently for 12 minutes. Stir once or twice if you remember (no biggie if you don’t).

Step 5: Creamy Dreamy

Stir in your coconut milk (or cream) and spinach. Watch that spinach wilt like a champ. This is when you start thinking you’re kinda amazing at this.

Step 6: Say Cheese

Add your Parmesan and give it a good stir. Taste it. Season again if it needs it. You’re the boss here.

Step 7: Serve It Hot

Scoop it into bowls, add extra cheese if you’re like me, and maybe a crack of black pepper. Dig in.

Storage Options:

If by some miracle you have leftovers (unlikely), pop them in an airtight container. They’ll keep in the fridge for 3 days. Reheat on the stove with a splash of broth or cream—microwaves work too, but they’re not as kind to creamy sauces.

Don’t freeze this one. Trust me, the texture gets a little weird. No one likes mushy pasta.

Variations and Substitutions:

• Chicken Thighs: Juicier, a little more forgiving. Perfect if you’re distracted (like me most days).
• Gluten-Free Pasta: Totally doable. Just watch the cook time and maybe add extra broth.
• No Spinach?: Use kale, arugula, or toss in some peas.
• No Sun-Dried Tomatoes?: Roasted red peppers or even cherry tomatoes (halved) will work.

What to Serve with Marry Me Chicken with Risoni?

You could eat it straight from the pan (I’ve done that… no shame), but if you want a full spread:

• Garlic Bread: To mop up that sauce. Non-negotiable.
• Green Salad: Keeps things fresh. A simple lemon vinaigrette works wonders.
• Roasted Veggies: Asparagus or broccoli plays nicely here.

Frequently Asked Questions:

Can I make this ahead?
Yep! But don’t cook the pasta too far ahead or it’ll soak up all the sauce.

Can I make it dairy-free?
Sure thing! Stick with coconut milk and skip the Parmesan—or go for a dairy-free cheese. It’s still dreamy.

How spicy is it?
Not spicy at all! But if you want heat, add red pepper flakes or a dash of hot sauce.

So, are you ready to fall in love with Marry Me Chicken with Risoni? Whether it gets you a proposal or just a few high-fives at the dinner table, I’d call that a win.

Try it out and let me know—did you get a second date? Or at least a request for seconds? Drop a comment or tag me. I love seeing your creations.

Can’t wait to hear what you think!

Keep the Flavor Coming – Try These:

Easy Penuche Fudge

Copycat Ruth’s Chris Potatoes au Gratin

Mongolian Ground Beef Noodles

Marry Me Chicken with Risoni

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

A creamy one-pan dish featuring tender chicken, sun-dried tomatoes, garlic, spinach, and Parmesan. This Marry Me Chicken with Risoni is a simple, elegant meal perfect for weeknights or special occasions.

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6 Servings

Ingredients

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• 1.5 pounds boneless skinless chicken breast, cut into uniform cubes
• 2 tablespoons olive oil
• 4 –5 cloves garlic mashed or finely minced
• ¾ cup sun-dried tomatoes packed in oil and drained
• 2 teaspoons Italian seasoning
• 2 teaspoons paprika
• ½ teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 cup orzo risoni
• 2¾ cups chicken broth or water
• ¾ cup full-fat coconut milk or heavy cream
• 2 large handfuls fresh spinach
• ¾ cup freshly grated Parmesan cheese

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Instructions

 

Prepare the Chicken:

1. Pat the chicken breasts dry with paper towels to ensure a proper sear. Slice the chicken into uniform, bite-sized cubes and set aside.

Heat the Skillet:

1. In a large, heavy-bottomed skillet, heat the olive oil over medium heat until it shimmers. Ensure the oil is sufficiently heated before adding the chicken to achieve optimal browning.

Sear the Chicken:

1. Carefully add the cubed chicken to the skillet in a single layer. Cook for 2 to 3 minutes, stirring occasionally, until the edges of the chicken become golden brown. Note that the chicken does not need to be fully cooked at this stage.

Incorporate Aromatics and Seasonings:

1. Add the mashed garlic, drained sun-dried tomatoes, Italian seasoning, paprika, kosher salt, and ground black pepper to the skillet. Stir well to coat the chicken evenly in the aromatics and spices. Continue cooking for an additional 3 to 4 minutes, or until the garlic becomes fragrant.

Add the Orzo and Broth:

1. Pour the orzo (risoni) and chicken broth into the skillet. Stir to combine all ingredients thoroughly. Reduce the heat to medium, cover the skillet with a fitted lid, and allow the mixture to simmer for approximately 12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.

Incorporate the Cream and Spinach:

1. Once the orzo is tender and has absorbed most of the liquid, add the coconut milk (or heavy cream) along with the fresh spinach leaves. Stir continuously until the spinach wilts and the sauce reaches a creamy consistency.

Finish with Parmesan Cheese:

1. Sprinkle the freshly grated Parmesan cheese into the skillet. Stir gently to melt the cheese into the sauce, ensuring a smooth and cohesive texture.

Serve Immediately:

1. Remove the skillet from heat and transfer the finished dish to serving plates or bowls. Garnish with additional Parmesan cheese or freshly ground black pepper, if desired. Serve while warm.

Notes

To make this recipe gluten-free, substitute the orzo (risoni) with a certified gluten-free pasta option, such as gluten-free orzo or small pasta shapes like gluten-free ditalini. Additionally, confirm that your chicken broth and sun-dried tomatoes are labeled gluten-free, as some packaged products may contain gluten additives or cross-contamination risks.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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