marry me chicken meatballs with orzo

creamy, cheesy, sun dried tomato pasta with herby meatballs

I’m sure you’ve heard of the viral “marry me” chicken, and this is my spin on it! I went with meatballs and orzo for two reasons: one, yum. Two, they reheat better for meal prep! I always make extra of whatever we’re having for dinner so we can have lunch for the next 1-2 days (whole cuts of chicken breast, like in the original “marry me” chicken, do not reheat very well). Orzo is the perfect “all in one pan" pasta because you can toast it and cook it in your sauce rather than boiling and straining. Meatballs, orzo, and the “marry me” creamy sun-dried tomato sauce are so perfect together. I 10/10 recommend making this for your loved one(s) on Valentine’s Day.

I served with a side of asparagus more some extra fiber and nutrients and it was perfect! As a dietitian and nutritionist, it’s always important to me to highlight protein, fiber, and healthy fat at every meal. This recipe has protein and fat in it already, so pair it with your favorite high-fiber veg to keep the balance😋

Enjoy!!

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Serves 4
Total time: 35 minutes

Ingredients
1 lb ground chicken
4 garlic cloves, minced, divided
1 tbsp Italian seasoning
1 tsp oregano
½ tsp thyme
Salt and cracked black pepper, to taste
1 tbsp olive oil + more for drizzling
1 shallot, diced
2 c orzo
2 c chicken stock
½ tsp red chili flakes
1/3 c sun-dried tomatoes, oil packed
1 c heavy cream
½ c parmesan, freshly grated + more for topping
1 c fresh basil, chopped

Instructions

1. Make the meatballs by combining the ground chicken, 2 garlic cloves, a drizzle of olive oil, the Italian seasoning, oregano, thyme, salt, and pepper. Mix until completely combined. Roll into 1 oz meatballs, setting aside on a foil-lined baking sheet.

2. Preheat a large skillet, preferably cast iron, over medium heat. Drizzle some olive oil. When the oil is hot, add the meatballs to the pan, searing on each side and cooking through. This will take about 5-8 minutes. Remove the meatballs from the pan and set aside.

3. Add the 1 tbsp olive oil, 2 garlic cloves, and the shallot. Sauté for about 2 minutes, then add the orzo. Toast for about 1 minute.

4. Add the chicken broth, sun-dried tomatoes, and chili flakes. Mix until combined. Cook at a simmer for about 10 minutes.

5. Add the meatballs, keeping the heat at a low simmer. Mix in the heavy cream and parmesan.

6. Sprinkle the fresh basil over the top and serve. Add more parmesan and extra cracked black pepper, if desired.