Description

This one pot chicken risoni with crispy salami is a creamy, comforting dish featuring tender pan-cooked chicken breasts, crispy golden salami, and nutty orzo pasta simmered in a flavorful tomato and chicken stock base. Enriched with cream, parmesan, spinach, and optional sun dried tomatoes and basil, this meal combines easy preparation with rich, layered flavors perfect for a satisfying weeknight dinner.

Ingredients

Scale

Meat and Protein

100g (3 oz) salami stick, cut into 3mm (1/8″) thick rounds then chopped into small batons
2 x 250g (8 oz) large chicken breasts, each cut in half horizontally to form 4 thin steaks
400g (14 oz) canned chickpeas, drained (or other beans)

Seasonings and Spices

1/2 tbsp olive oil
1/2 tsp cooking salt / kosher salt (divided)
3/4 tsp paprika
1/2 tsp garlic powder
1/4 tsp black pepper (divided)
1/4 tsp sage powder (optional)
2 garlic cloves, finely minced

Vegetables and Aromatics

1/2 onion, finely chopped
150g (5 oz) baby spinach (or 4 cups kale pieces)
1/3 cup sun dried tomato, chopped (optional)
2 tbsp roughly chopped basil (optional)

Liquids and Dairy

1/4 cup chardonnay or other dry white wine (optional)
1/4 cup tomato paste
3 cups chicken stock, low sodium (or vegetable stock)
3/4 cup thickened / heavy cream (low-fat ok)
1/3 cup parmesan, finely grated

Grains

1 1/4 cups risoni/orzo, uncooked

Instructions

Spice Mix: In a small bowl, combine garlic powder, paprika, sage powder (if using), salt, and black pepper. Sprinkle this spice mix evenly on both sides of the chicken steaks to flavor them thoroughly.
Crispy Salami: Heat the olive oil in a large non-stick pan over medium-high heat. Add the chopped salami and cook while stirring constantly for about 2 minutes until the pieces become golden and crispy. Using a slotted spoon, transfer the salami onto a paper towel-lined bowl, leaving the rendered fat in the pan.
Cook Chicken: In the same pan with the salami fat, place the spiced chicken steaks. Cook for approximately 3 minutes on each side until they develop a dark golden color and are just cooked through (internal temperature should read 67°C/153°F). Remove the chicken onto a plate and cover loosely with foil to keep warm.
Sauté Aromatics: Maintain medium-high heat and add the finely minced garlic and chopped onion to the pan. Cook for 1.5 minutes until the onion becomes translucent. Pour in the white wine (if using) and let it simmer rapidly for a couple of minutes, stirring to deglaze the pan by dissolving the fond from the pan base.
Add Risoni and Tomato Paste: Stir in the tomato paste and cook for about 1 minute to remove its raw sourness. Add the uncooked risoni (orzo) and stir thoroughly to coat the pasta in the tomato paste. Next, add the drained chickpeas, chicken stock, remaining salt, and pepper.
Simmer: Bring the mixture to a simmer. Cook for about 8 minutes, stirring every minute or so to prevent sticking, until the risoni is nearly cooked but still firm to the bite. Lower the heat to medium as the mixture thickens to avoid burning at the bottom.
Add Cream, Cheese & Greens: Stir in the heavy cream, grated parmesan, baby spinach, and sun dried tomatoes if using. Continue stirring until the spinach wilts and the risoni becomes tender and creamy. Remove the pan from heat once the desired oozy consistency is achieved.
Finish and Serve: Slice the rested chicken into thick pieces. Spoon the creamy risoni into serving bowls, top with sliced chicken, and sprinkle generously with the crispy salami, extra parmesan, and chopped basil if desired. Serve immediately and enjoy!

Notes

Note 1: Cutting salami into small batons and frying it crisps it up nicely and releases extra flavor in the fat for cooking the chicken and aromatics.
Note 2: Slicing chicken breasts horizontally helps them cook quickly and evenly without drying out.
Note 3: Using dry white wine adds acidity and flavor depth but can be omitted or substituted with additional stock.
Note 4: Risoni is a type of short pasta similar to orzo; uncooked weight is specified for accuracy.
Note 5: Sun dried tomatoes and basil are optional but add nice complexity and freshness to the dish.
Note 6: If the risoni is still too firm after cooking the full time, add a splash of stock or water and cook for a minute longer.
Note 7: You can allow sliced chicken to cool slightly before serving if preferred; the dish is still delicious warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Keywords: one pot chicken risoni, creamy orzo chicken, crispy salami pasta, easy chicken dinner, stovetop creamy pasta