There’s a jar of sun-dried tomatoes in my pantry right now (there’s probably one in yours too). And I almost always have orzo too. This is what I make when I want a lazy girl side dish that elevates simple dinners like pesto grilled chicken or baked pesto chicken.
This creamy sun dried tomato orzo is one pot, 30 minutes, and built mostly from things you already have. The orzo cooks in broth and releases enough starch to thicken the sauce on its own, so by the time you add the cream and parmesan, it’s ultra creamy.
And the burrata on top? That’s the part people text me about.
If you’ve already made my one-pot pasta dinners, you know how this works. One pan, real flavor, and done before you’re tempted to order pizza.
Don’t Pour Out the Sun Dried Tomato Oil
I used to pour the oil from the sun-dried tomato jar straight down the drain. It wasn’t until I started cooking with it instead of olive oil that I realized what I’d been throwing away.
That oil has been sitting with those tomatoes for months. It’s tangy, slightly sweet, and builds deep sun dried tomato flavor in a way that a fresh glug of olive oil will never. When you use it to soften the shallot and garlic, you’re building flavor from the very first minute in the pan.
Now I keep the jar in the fridge specifically so the oil is there when I need it. Two tablespoons go into the pan first, and the rest of the jar waits for next time you make spinach feta egg white wraps or marry me chicken soup.
What Goes In and Why It’s Here
The ingredient list is short, every single item is earning its place.
- Sun-dried tomatoes: along with the oil from the jar. They bring an almost jammy intensity that fresh tomatoes can’t touch. Roughly chop them before they go in so every bite has a piece, but no bite is overwhelmed.
- Shallot and garlic: the base of the pasta dish. Shallot cooks down faster than onion and has a sweetness that doesn’t compete with the tomatoes. I grate the garlic on a microplane instead of mincing it because I wanted it to disappear into the sauce.
- Chicken broth: Six cups sounds like a lot, but orzo is a thirsty pasta. I tested this with four cups first. The orzo went starchy and gluey before it cooked through. Five cups was close but the sauce was too thick by the end. Six cups gives you enough liquid to cook the pasta all the way through and still leaves you with something thick and creamy.
- Heavy cream and parmesan: finish it on low heat. I’ve added parmesan on high heat and ended up with a grainy, seized sauce instead of creamy. Turn it down to low first then add the cream and cheese, until it melts in smooth.
How to Make Sun Dried Tomato Orzo
To make sun dried tomato orzo, sauté the shallot and garlic in the tomato oil, cook the orzo in broth with the sun-dried tomatoes until al dente, then finish with cream and parmesan on low heat.
Step 1. Soften the base: Heat the sun-dried tomato oil in a large, wide skillet over medium heat. Add the shallot and garlic and cook, stirring often, until the shallot is soft and the garlic smells fragrant, about 2-3 minutes. You want them softened and golden at the edges, not browned.
Step 2. Cook the orzo: Pour in all six cups of chicken broth and bring to a boil over medium-high heat. Add the dry orzo, the chopped sun-dried tomatoes, and the salt. Stir everything together, then keep stirring frequently for 10-12 minutes until the orzo is al dente. It’ll look like a lot of liquid at first. That’s correct. Stay close.
Step 3. Finish the sauce: Turn the heat down to low. Stir in the heavy cream and grated parmesan and keep going until the parmesan melts completely and the sauce turns glossy. It should coat the back of a spoon. Taste it and add more salt if it needs it. Serve right away, with burrata torn on top.
It Will Stick If You Walk Away
This is the thing nobody warns you about with orzo, and it’s the most common way this recipe goes wrong. If you step away from the pan, the orzo will most likely stick to the pan. I burned the bottom of a skillet the first time I made this because I went to check on the grill. By the time I came back, about four minutes had passed, and there was a layer of orzo cemented to the bottom.
Stir every minute or two while it’s cooking and you’re golden. It’s only 10 minutes, which is the perfect time to stir while you wait for grilled ribeye to rest.
Texture tip: If it starts to look too thick before the orzo is fully cooked, add a splash more broth and keep going. You’ll know it’s ready when the pasta is cooked through with just a little resistance left and the liquid has thickened into a creamy sauce rather than broth.
Add Protein Without Adding Another Pan
This orzo is filling on its own, especially with the burrata on top. But if your table needs more, here’s how I do it without more dishes.
Rotisserie chicken is what I reach for most nights. Shred it and stir it in at the end with the cream, or just pile it on top at serving. It picks up the flavor from the sauce and adds protein with zero extra cooking.
White beans are my vegetarian go-to. Drain and rinse one can of cannellini beans and stir them in when you add the cream. They warm through in a couple of minutes, turn creamy against the parmesan sauce, and make the whole thing more substantial without changing the flavor.
If you want something a little more pulled together, sear chicken sausage in the skillet first, remove it, then stir it in at the end. Very reminiscent of my chicken sausage pasta.
It Gets Thick Overnight. Here’s What to Do.
Storage: Store leftovers in an airtight container in the fridge for up to four days.
Reheat: Orzo absorbs liquid as it sits, so by the next day it will be considerably thicker than when you first made it. That’s not a problem, it’s just what orzo does. To bring it back, add a splash of chicken broth or water to a pan with the leftover orzo and warm it over low heat until it’s creamy again. Don’t microwave it dry or you’ll end up with a clump (been there).
More Orzo Recipes to Make
Sun Dried Tomato Orzo
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Ingredients
- 2 Tablespoons oil from the sun-dried tomato jar
- 1 shallot minced
- 3 cloves garlic minced or grated
- 6 cups low-sodium vegetable broth plus more as needed
- 1 pound dry orzo pasta gluten-free if needed
- 1 teaspoon kosher salt plus more to taste
- 1 (8-oz) jar sun-dried tomatoes roughly chopped
- 1/2 cup heavy cream
- 3/4 cup freshly grated parmesan plus more for serving
- 1 ball burrata for serving (optional)
Instructions
- Soften the base: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the shallot and garlic and cook, stirring, until fragrant and softened, about 2-3 minutes.2 Tablespoons oil from the sun-dried tomato jar, 1 shallot, 3 cloves garlic
- Cook the orzo: Pour in the chicken broth and bring to a boil over medium-high heat. Once boiling, add the orzo, sun-dried tomatoes, and salt. Cook, stirring frequently, until the orzo is al dente and the broth is mostly absorbed, about 10-12 minutes. Stir every minute or two so the orzo doesn't stick. Add a splash more chicken broth at a time if it's absorbing more liquid. It should be thick and creamy, not dry.6 cups low-sodium vegetable broth, 1 pound dry orzo pasta, 1 teaspoon kosher salt, 1 (8-oz) jar sun-dried tomatoes
- Finish the sauce: Reduce the heat to low. Stir in the heavy cream and parmesan until the cheese melts and the sauce is glossy and coats the pasta, 1-2 minutes. Taste and add salt if needed. Serve immediately topped with torn burrata, if using, and extra parmesan.1/2 cup heavy cream, 3/4 cup freshly grated parmesan, 1 ball burrata
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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