Creamy Gluten-Free Lemon Basil Orzo with Chicken and Spinach

Serving Size: 2-3
Prep Time:  15 minutes 
Cook Time: 25 minutes 
Total Time:  40 minutes


8-9 oz. Pappardelle's Gluten-Free Lemon Basil Orzo
1 Tbsp. extra-virgin olive oil
2 Tbsp. butter
1/2 onion, chopped
3 cloves garlic, minced
1/4 tsp. Italian seasoning
2 cups chicken broth, plus more as needed
2 Tbsp. lemon juice
1 cup heavy cream
2 cups cooked shredded rotisserie chicken
1/2 cup freshly grated Parmesan cheese, plus more for garnish
2 cups packed fresh baby spinach
1/4 cup fresh basil, chopped, for garnish
1 tsp. salt, plus more to taste
1 tsp. black pepper, plus more to taste


  1. Add olive oil, butter, and onion to a pot over medium-high heat. Sauté the onion until softened, about 3-5 minutes.
  2. Add garlic, Italian seasoning, salt & pepper, and pasta. Cook for 2-3 minutes, stirring often (this infuses the pasta with more flavor and toasts it a little). 

  3. Stir in chicken broth, lemon juice and cream and turn heat down to medium. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring constantly. If it begins to look too thick, add broth in 1 Tbsp. increments at a time.
  4. Stir in chicken and remove from heat. 
  5. Stir in Parmesan and spinach, and cook, covered, until desired thickness is reached, about 3-5 minutes. Season with salt & pepper. 
  6. Divide pasta into serving dishes and garnish with basil and Parmesan. Serve and enjoy!