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Orzo with Chicken and Artichokes

"Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!"
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40 m servings 758 cals
Original recipe yields 4 servings


  • Calories:
  • 758 kcal
  • 38%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 96.6g
  • 31%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 679 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
  2. Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
  3. Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
  4. Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
  5. Stir pine nuts and balsamic vinegar into pasta.

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Read all reviews 71
  1. 87 Ratings

Most helpful positive review

Very tasty with the following changes. I sauteed cubed chicken breast in garlic, salt and olive oil beforehand. I added mushrooms to the recipe and sauteed them in olive oil, garlic and wine and...

Most helpful critical review

Pretty good but its missing something, not sure exactly what. I may try it again with tomatoes or something.

Most helpful
Most positive
Least positive

Very tasty with the following changes. I sauteed cubed chicken breast in garlic, salt and olive oil beforehand. I added mushrooms to the recipe and sauteed them in olive oil, garlic and wine and...

This was tasty and easy. Way too much orzo though. Cut that in half. This recipe makes more than 4 servings.

I just finished eating this for dinner. It was very good. I only used half the orzo the recipe called for and cooked it in chicken broth for added flavor. I used marinated artichoke hearts in...

This was my first time ever making orzo and this recipe was GREAT! But, I changed it quite a bit per the other users comments. Definetly would have been too much orzo, so I only used half a box....

Only reason I didn't give it 5 stars are the alterations I made and that it still wasn't perfect. But overall, love the idea and using fresh/organic ingredients. Followed many other reviewers ...

This was very easy and light. We enjoyed the blend of flavors. THIS WAS OUTSTANDING WITH FETA CHEESE! Sundried tomatoes are great in it too. I would recommend the use of marinated artichokes, ho...

Waaaaay too much orzo. I did not use red pepper flakes or bacon, and maybe due to that, the flavors where not unified until I added two cups of freshly shredded parmesan cheese. It is a great wa...

This was a very delightful recipe. We had a difficult time finding ORZO but once we did I would not cook it with anything else. All of the ingredients mixed well with eachother - the artichoke...

This is a very yummy and easy quick fix for dinner! I like adding some sun-dried tomatoes (the red is pretty in the dish and adds a nice flavor). DEFINITELY cut the orzo down to 1/2 what is ca...