Description
This Creamy Cacio e Pepe Orzo Risotto with Rosemary Chicken is a comforting Italian-inspired dish featuring tender chicken breasts seasoned with rosemary and paprika, served alongside a rich and creamy orzo risotto flavored with Parmesan cheese, black pepper, and a hint of white wine. The dish balances the peppery zest and cheesy indulgence with the aromatic rosemary chicken for a perfectly satisfying meal.
Ingredients
Scale
Orzo Risotto
- 2 cups Orzo
- 3 cups Chicken Stock (vegetable stock for vegetarian option)
- 1 cup Cream (half-and-half for lighter option)
- ½ cup White Wine (chicken broth for non-alcoholic version)
- ½ finely chopped Onion (red onion for milder flavor)
- 3 cloves Garlic (or garlic powder as substitute)
- ½ cup Parmesan Cheese (Pecorino Romano substitute)
- 1½ tsp Black Pepper (adjust to taste)
Rosemary Chicken
- 4 pieces Chicken Breasts (tofu or tempeh for vegetarian)
- 1 tbsp Olive Oil (avocado oil substitute)
- ½ tsp Paprika (smoked paprika substitute)
- 2 tsp Lemon Juice (vinegar substitute for low-acid diets)
Instructions
- Prepare the Chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with paprika, salt, and pepper. Add lemon juice and rosemary if available. Cook the chicken breasts for about 4-5 minutes per side until golden brown and cooked through. Remove from skillet and set aside to rest.
- Sauté Aromatics: In the same skillet, add chopped onion and garlic. Sauté over medium heat until the onion becomes translucent and fragrant, about 3 minutes.
- Cook Orzo: Add the orzo to the skillet with the onions and garlic, stirring to coat the pasta with the oil and aromas. Pour in the white wine and let it reduce slightly, about 1-2 minutes.
- Add Stock and Simmer: Gradually add chicken stock to the orzo mixture, stirring frequently. Allow the liquid to absorb before adding more, cooking until the orzo is al dente and creamy, about 10 minutes.
- Finish Risotto: Lower the heat and stir in cream, Parmesan cheese, and black pepper. Adjust seasoning as needed. Stir until the cheese melts and the risotto achieves a creamy consistency.
- Plate and Serve: Slice the rested rosemary chicken breasts and serve over or alongside the creamy cacio e pepe orzo risotto. Garnish with extra Parmesan and cracked black pepper if desired.
Notes
- Use vegetable stock and substitute chicken breasts with tofu or tempeh for a vegetarian version.
- For a lighter alternative, replace cream with half-and-half.
- To make the dish non-alcoholic, omit white wine and replace it with chicken broth.
- Adjust black pepper level to suit your personal preference for spice.
- Leftover risotto can be refrigerated up to 2 days; reheat gently with a splash of broth or cream to loosen texture.
