Creamy Tuscan Chicken Meatballs and Orzo is a rich, comforting skillet dinner packed with flavor. Juicy baked chicken meatballs are served over tender orzo in a creamy Tuscan garlic Parmesan sauce with sun-dried tomatoes and spinach.
This easy one-pan chicken meatballs and orzo recipe is ready in about 40 minutes.
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If you’re looking for a cozy, restaurant-quality dinner that’s easy enough for a weeknight, this is it. This creamy Tuscan-inspired dish combines tender chicken meatballs with a silky garlic cream sauce, bright sun-dried tomatoes and perfectly cooked orzo all in one skillet. It’s a rich, one-pan chicken meatballs and orzo dinner that’s hearty, family-friendly and guaranteed to be on repeat.
If you love these flavors but want a lighter option, try my Tuscan Chicken Spaghetti Squash. Looking for more easy chicken dinner ideas? Try my Creamy Cajun Chicken Pasta.
What Is Creamy Tuscan Chicken Meatballs and Orzo?
Creamy Tuscan Chicken Meatballs and Orzo is an Italian-inspired comfort dish featuring seasoned chicken meatballs served over orzo pasta in a rich cream sauce. The sauce is typically made with garlic, Parmesan, sun-dried tomatoes and spinach, creating a balance of creamy, savory and slightly tangy flavors.
Why This Recipe Works
- One-pan meal keeps cleanup minimal.
- Baked chicken meatballs stay juicy and flavorful in this creamy Tuscan dish.
- Creamy garlic Parmesan sauce is rich but balanced.
- Sun-dried tomatoes add bold, slightly tangy depth.
Ingredients
Chicken Meatballs
- 1 pound ground chicken
- 4 cloves garlic (minced)
- 1 egg (lightly whisked)
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Creamy Tuscan Sauce and Orzo
- 1 tablespoon butter
- 4 cloves garlic (minced)
- 1 shallot (minced)
- 8 ounces sun-dried tomatoes (drained and cut into thin slices)
- 3 cups chicken stock
- 1 cup orzo
- 1 cup heavy cream
- 6 ounces spinach
- 1/3 cup Parmesan cheese
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
How to Make Creamy Tuscan Chicken Meatballs and Orzo
Prep!
Lightly whisk the egg, mince the garlic and shallot, slice the tomatoes and grate the Parmesan cheese, if necessary.
Line a baking sheet with aluminum foil or parchment paper.
Preheat your oven to 400°F.
Create!
Chicken Meatballs
To make the chicken meatballs, add the ground chicken, garlic, egg, breadcrumbs, Parmesan cheese, dried parsley, onion powder, salt and pepper to a medium bowl. Mix just until evenly combined.
Scoop about 1 tablespoon of the mixture and roll into balls. Place on the prepared baking sheet. You should get about 20 meatballs.
Bake for 18-20 minutes. The meatballs need to reach an internal temperature of 165°F on a meat thermometer inserted into the center of the thickest portion.
Creamy Tuscan Sauce and Orzo
Begin the sauce and orzo while the meatballs are baking. In a large, deep skillet, melt the butter over medium heat. Add the garlic and shallot and cook for 1-2 minutes, stirring often.
Stir in the sun-dried tomatoes and cook for 1 minute longer.
Add the chicken stock and orzo pasta. Bring to a boil, then lower the heat and simmer until the orzo is tender, about 10 minutes, stirring occasionally to prevent sticking.
Stir in the heavy cream and spinach. Cook until the spinach is wilted.
Turn off the heat and stir in the Parmesan cheese.
Add the baked chicken meatballs to the skillet or serve them on top.
Present!
Serve immediately while warm and creamy.
Tips for Creamy Tuscan Chicken Meatballs and Orzo
- Don’t over-mix the meatballs or they can become dense.
- Use oil-packed sun-dried tomatoes for best flavor.
- Add a splash of extra stock if the sauce thickens too much.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of chicken stock or cream to loosen the sauce.
Freeze meatballs and sauce separately, if possible, for up to two months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave. Add a splash of chicken stock, milk or cream to bring the sauce back to life. Cream-based sauces can slightly change texture after freezing.
FAQs
Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly as a substitute and has a similar flavor and texture.
Can I make this dish ahead of time?
You can prepare the meatballs ahead and refrigerate them. The orzo is best made fresh for the creamiest texture.
Can I make this lighter?
Yes, substitute half-and-half for heavy cream or use a smaller amount of cream with extra broth.
What goes well with chicken meatballs and orzo?
This dish pairs well with crusty garlic bread or a simple green salad.
What is Tuscan-style sauce made of?
Tuscan-style sauce is typically made with garlic, cream, Parmesan, sun-dried tomatoes and spinach. It’s rich, savory and slightly tangy.
More Tuscan Recipes
Love this Tuscan Chicken Meatballs and Orzo recipe? Follow along on Pinterest, Instagram, and Facebook for more easy dinner ideas and family-friendly recipes.
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Tuscan Chicken Meatballs with Orzo
Ingredients
Chicken Meatballs
- 1 pound ground chicken
- 4 cloves garlic (minced)
- 1 egg (lightly whisked)
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Creamy Tuscan Sauce and Orzo
- 1 tablespoon butter
- 4 cloves garlic (minced)
- 1 shallot (minced)
- 8 ounces sun-dried tomatoes (drained and cut into thin slices)
- 3 cups chicken stock
- 1 cup orzo pasta
- 1 cup heavy cream
- 6 ounces spinach
- 1/3 cup Parmesan cheese
Instructions
Chicken Meatballs
- Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
- Add the ground chicken, garlic, egg, breadcrumbs, Parmesan cheese, dried parsley, onion powder, salt and pepper to a medium bowl. Mix just until evenly combined.1 pound ground chicken, 4 cloves garlic, 1 egg, 1/2 cup panko breadcrumbs, 1/4 cup Parmesan cheese, 1/2 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Scoop about 1 tablespoon of the mixture and roll into balls. Place on the prepared baking sheet. You should get about 20 meatballs.
- Bake for 18-20 minutes. The meatballs need to reach an internal temperature of 165°F on a meat thermometer inserted into the center of the thickest portion.
Creamy Tuscan Sauce and Orzo
- In a large, deep skillet, melt the butter over medium heat. Add the garlic and shallot and cook for 1-2 minutes, stirring often.1 tablespoon butter, 4 cloves garlic, 1 shallot
- Stir in the sun-dried tomatoes and cook for 1 minute longer.8 ounces sun-dried tomatoes
- Add the chicken stock and orzo pasta. Bring to a boil, then lower the heat and simmer until the orzo is tender, about 10 minutes, stirring occasionally to prevent sticking.3 cups chicken stock, 1 cup orzo pasta
- Stir in the heavy cream and spinach. Cook until the spinach is wilted.1 cup heavy cream, 6 ounces spinach
- Turn off the heat and stir in the Parmesan cheese.1/3 cup Parmesan cheese
- Add the baked chicken meatballs to the skillet or serve them on top.
- Serve immediately while warm and creamy.
Notes
- Don’t over-mix the meatballs or they can become dense.
- Use oil-packed sun-dried tomatoes for best flavor.
- Add a splash of extra stock if the sauce thickens too much.
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