One skillet pumpkin white wine orzo with chicken will be your new favorite cozy weeknight meal to make this fall. It’s delicious, easy to make and packed with fall flavor!
I’m nicknaming this recipe “cozy fall night in chicken” because it’s such a comfy, cozy meal that’s packed with warm flavors and perfect to make for a weeknight dinner this season.
We’re taking a walk on the savory side of pumpkin for this pumpkin orzo recipe which proves there is truly so many things you can do with pumpkin both sweet and savory. Not many vegetables can go coffee, cakes, cookies, pastas and even dog treats, but pumpkin can!
This pumpkin orzo is creamy, cheesy and truly my new favorite way to enjoy orzo for the fall. It’s nice to have a simple and satisfying one skillet meal that you can count on for the season and if you love all things pumpkin like I do, I know this will be it for you!
In this recipe we’re actually going to be making the pumpkin orzo like you would risotto. Instead of cooking the orzo like pasta, we’re going to cook it like risotto with pumpkin puree stirred in for a creamy and flavorful pasta dish that goes perfectly with the chicken on top.
So pour yourself a glass of wine (a dry white if you need a recommendation 🙂 ) , light a pumpkin candle, turn on some music and let’s get cooking this pumpkin recipe I know you’re going to love for many seasons to come!
Ingredients for Pumpkin White Wine Orzo with Chicken
- Orzo — if you’re looking for a gluten free alternative, they do make gluten free orzo which would work well in this recipe.
- Pumpkin puree
- Boneless skinless chicken breast — to make this recipe vegetarian, leave out the chicken and use vegetable broth instead. It would also be delicious with scallops!
- Dry white wine — I like to grab a cheaper one from Trader Joe’s for this recipe!
- Chicken stock — substitute chicken broth if that’s what you have on hand.
- Shallot
- Fresh garlic
- Fresh sage — the sage is going to help flavor the pumpkin orzo, however it’s pretty bitter so I would recommend removing it before eating.
- Fresh parsley
- Salt + fresh black pepper
- Freshly grated + shaved parmesan — spurge on the good stuff for this recipe, not the stuff on the green can!
equipment/ utensils
- oven safe skillet (I used a 12-inch skillet)
- spatula / wooden spoon
How to Make Pumpkin Orzo
For this fun fall recipe, we’re making pumpkin orzo the same way you would typically make risotto. So instead of boiling water and cooking the orzo like pasta, we’re cooking it on pan with chicken stock, white wine and pumpkin puree so that it’s extra creamy and delicious!
After searing the chicken, sauté the garlic and shallot in butter then add the orzo and toast for less than a minute so that it picks up the flavor from the garlic and shallot.
Next, deglaze with the white wine (any dry white wine will work!). Then add in the chicken stock, stir and add in the pumpkin puree stirring so that it’s well combined in the stock. Turn up the heat to medium allowing the orzo to come to a slight boil (when it starts to bubble a bit, turn down the heat).
Then reduce the heat to low and let the pumpkin orzo simmer while you continue to stir frequently. Stir in the sage.
Once you can tell that the orzo has absorbed some of the liquid, add the chicken back in and continue to let it simmer for 3-4 more minutes. The chicken should reach an internal temperature of 165 degrees F.
Finish by topping with grated and saved Parmesan cheese, fresh black pepper, and parsley. The sage helps flavor the orzo, but I would recommend not eating it as it’s pretty bitter!
Pumpkin White Wine Orzo with Chicken and Parmesan
Equipment
- 1 12-inch skillet
- 1 wooden spoon
- measuring cups
- 1 cutting board
- 1 knife
Ingredients
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 2 chicken breast cut in half lengthwise so that you have 4 pieces
- 2-3 cloves garlic minced
- 1 shallot diced
- 1 cup orzo
- 1/4 cup dry white wine
- 2 cups chicken stock
- 1/3 cup pumpkin puree
- 1 tsp. salt
- 1/4 cup grated parmesan cheese + more for topping
- 4-5 fresh sage leaves
- 1-2 tbsp fresh parsley roughly chopped
- 1 tsp fresh black pepper
Instructions
- Using a 12-inch skillet, heat 2 tbsp butter and olive oil and sear the chicken for about 2-3 minutes on each side so that it has a nice golden color. Remove from pan and set aside.
- Mince garlic, and shallot and sauté with remaining tablespoon of butter until fragrant. Add in the orzo to toast. Stir so that it's coated in the flavor and then deglaze with white wine.
- Next pour in the chicken stock and pumpkin puree and salt. Stir so that it's completely combined and turn up the heat to medium.
- Bring orzo to a slight boil (you should see bubbles) as you continue to stir. Reduce heat to low and stir in the parmesan cheese and sage*.
- Once your orzo is starting to look very creamy but there's still some liquid, add the chicken back in to finish cooking for about 3-4 minutes. Chicken should reach an internal temperature of 165 degrees F.
- Remove from heat and top with more freshly grated and shaved parmesan cheese, fresh black pepper and parsley. Enjoy!
Notes
And if you’re not already, I’d love for you to join the Once Upon a Pumpkin Community on Instagram!
More Pumpkin Recipes You’re Sure to Fall in Love With:
- Autumn Salmon Squash Bowl
- Pumpkin Turkey Chili
- Best Healthy Gluten Free Pumpkin Bread
- Starbucks Copycat Pumpkin Cream Cold Brew (DF)
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