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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: 5 min
Cook Time: 20 min


4.5 cups low-sodium chicken broth, (4 cups and 0.5 cups divided)
1 cup canned pure pumpkin puree
2 tbsp olive oil
8 boneless skinless chicken thighs, cut into half pieces
1 tsp herbes de province
¾ tsp salt
2 cups orzo
Shaved pecorino cheese for garnish, optional
1 tsp herbes de province for garnish, optional

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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
Protein13.6 g
Fat8.9 g
Saturated Fat1.1 g
Carbohydrate69.6 g
Fibre4.8 g
Sugar6.6 g
Sodium511 mg
Per 4 serving % Daily Value