Chicken Chorizo and Garlic Parmesan Orzo

Chicken Chorizo and Garlic Parmesan Orzo
This dish is perfect for those looking for a delicious and hearty meal. This one-pot meal combines chunks of flavorful chicken chorizo with orzo pasta in a garlicky creamy sauce. The result is a savory and satisfying dish that's easy to make and perfect for any occasion.


Uncooked orzo
2 cups
1 bulb
Chicken broth, separated in 1/2 cup and 3 1/2
4 cups
Heavy cream
1 cup
Grated parmesan
3/4 cup
Fresh or dried parsley
2 teaspoon
Olive oil
as need
Salt and pepper
to taste


  • Medium to large saucepan
  • Tin foil
  • Spatula
  • Wooden spoon


Preheat oven to 360F

Roast garlic by cutting the tip off the bulb to expose the cloves. Drizzle over the cut area with olive oil. Wrap in tin foil and pop in the oven for 50-60 mins or until mushy and golden brown. Squeeze out all you can (avoid the outer peel from getting mixed in), sprinkle with salt, and mash with a fork until smooth.

While roasting, add a bit of oil to a saucepan over med-high heat. Add Chorizo and chop with spatula into small chucks, like grape or smaller sizes. Fry until a crust forms.

Pour in 1/2 cup broth and cover (saving the rest for later), simmer until mostly evaporated. Scrape off any flavor from the base of the pan with a spoon.

Stir on orzo, then pour in the rest of the broth and cream. Stir and bring to a simmer. Then turn down heat slightly, stirring occasionally. Bring orzo to al dente and the sauce has thickened in it consistency. 

Stir in parmesan, parsley, and garlic. Taste and season with salt or pepper to taste. Add more broth if needed if over-reduced.

Serve up and top with parsley, and eat happily.

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