• Chicken thighs: Chicken breasts work great, but if you prefer even more tender and flavorful chicken, go for boneless, skinless thighs.
• Don’t overcook the orzo: It should be soft but still have a little bite, like perfectly cooked rice or pasta. If it absorbs too much liquid too fast, just add a splash of chicken stock.
• More veggies: Broccoli, green beans, or even mushrooms would be great in this dish. Just toss them in when adding the spinach.
• Adjust the spice level: If you like a little heat, add red pepper flakes when cooking the garlic and sun-dried tomatoes.
• Make it even creamier: Stir in an extra tablespoon of butter at the end for a richer sauce.
• Fresh basil is best: Dried basil works in a pinch, but fresh basil adds so much more flavor and brightness.
• Other pasta: While orzo works best for this recipe, you can try small pasta shapes like ditalini or couscous. Just adjust the liquid and cooking time as needed.
• Dairy-free: Swap the heavy cream for a dairy-free alternative like coconut milk or cashew cream, and use nutritional yeast instead of parmesan.
• Vegetarian: Skip the chicken and use vegetable broth instead of chicken broth. You can add chickpeas, tofu, or mushrooms for extra texture and protein.
• More protein: Stir in cooked shrimp, crispy bacon, or even some crumbled sausage for extra flavor and heartiness.

Storage and Reheating Instructions

• Fridge: Let the dish cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
• Reheat: When reheating, add a splash of chicken broth or heavy cream to bring back that creamy texture. Warm it on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until heated through.
• Freeze: If you want to freeze it, I recommend skipping the cream when cooking and adding it fresh when reheating. This keeps the sauce from separating. Store in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating.