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5-Ingredient Chicken and Pumpkin Orzotto

5-Ingredient Chicken and Pumpkin Orzotto

Orzo pasta takes the place of Arborio rice in this quick and creamy chicken and pumpkin orzotto. With just 5 ingredients it comes together in a flash and pairs nicely with a lightly dressed baby green and herb salad.


  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 4.5 cups (1 L) low-sodium chicken broth, (4 cups and 0.5 cups divided)
  • 1 cup (250 mL) canned pure pumpkin puree
  • 2 tbsp (30 mL) olive oil
  • 8 boneless skinless chicken thighs, cut into half pieces
  • 1 tsp (5 mL) herbes de province
  • 3/4 tsp (4 mL) salt
  • 2 cups (500 mL) orzo
  • Shaved pecorino cheese for garnish, optional
  • 1 tsp (5 mL) herbes de province for garnish, optional


  1. Stir 4 cups of the chicken broth with pumpkin puree in a measuring cup until smooth. Set aside.

  2. Heat oil in a large heavy-bottomed saucepan over medium high. Add chicken and cook until golden, about 7-8 minutes. Season with salt and herbes de province.

  3. Stir in orzo. Toast for 1 minute. Reduce heat to medium.

  4. Add one cup of the broth mixture to orzo and stir until liquid is absorbed. Continue adding a half cup of the mixture at a time, stirring often between additions, until liquid is absorbed. Cook until orzo is tender and mixture is creamy. If orzotto is too thick, stir in the additional ½ cup broth left over until loosened but not soupy. 

  5. Sprinkle with cheese and herbes de province if using and serve.

Nutrition Info

  • Per 4 serving Amount
  • Calories 417
  • Protein 13.6 g
  • Fat 8.9 g
  • Saturated Fat 1.1 g
  • Carbohydrate 69.6 g
  • Fibre 4.8 g
  • Sugar 6.6 g
  • Cholesterol 0 mg
  • Sodium 511 mg
  • Per 4 serving % Daily Value
  • Potassium 3
  • Calcium 1
  • Iron 22
  • Vitamin A 0
  • Vitamin C
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc

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