One Pan Sun-Dried Tomato and Boursin Cheese Orzo

Name: One Pan Sun-Dried Tomato and Boursin Cheese Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon Oil from Sun-Dried Tomatoes (or use regular olive oil); 1 Shallot (minced); 4 cloves Garlic (minced); 1.5 cups Orzo Pasta (uncooked); 4 oz Sun-Dried Tomatoes (about half a jar of sun-dried tomatoes, drained of excess oil); 3 cups Chicken Broth (add more broth or water as needed); 1/2 teaspoon Red Pepper Flakes (adjust to taste); Kosher Salt & Black Pepper (to taste); 1 Lemon (divided); 3 oz Baby Spinach; 2.6 oz Garlic & Herbs Boursin Cheese (I used half the container of Boursin; cut into a few pieces); 1/4 cup Parmesan Cheese (freshly grated, to serve); 1/4 cup Fresh Parsley (roughly chopped, to serve)

5 steps

Prep:15minCook:25min

This One Pan Sun-Dried Tomato and Boursin Cheese Orzo is a creamy, flavorful dish. The orzo simmers in chicken broth with sun-dried tomatoes, garlic, and shallots, then is finished with lemon, spinach, and delicious Boursin cheese for a luxurious, bright sauce. Perfect for a cozy, satisfying meal!

Updated at: Tue, 28 Oct 2025 00:13:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories363.3 kcal (18%)

Total Fat14.1 g (20%)

Carbs52 g (20%)

Sugars15.3 g (17%)

Protein14 g (28%)

Sodium1066.3 mg (53%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonOil from Sun-Dried Tomatoes

or use regular olive oil

1 ½ cupsOrzo Pasta

uncooked

4 ozSun-Dried Tomatoes

about sun-dried tomatoes, drained of excess oil

3 cupsChicken Broth

add more broth or water as needed

½ teaspoonRed Pepper Flakes

2.6 ozGarlic & Herbs Boursin Cheese

I used half the container of Boursin, cut into a few pieces

¼ cupParmesan Cheese

freshly grated, to serve

¼ cupFresh Parsley

roughly chopped, to serve

Instructions

Step 1

Heat about 1 tablespoon of oil from the sun-dried tomatoes in a large sauté pan over medium heat. Add minced shallot and cook for 2 minutes, then stir in minced garlic and cook for another minute.

Step 2

Stir in the orzo, coating it in the oil, and toast for 1-2 minutes until lightly golden.

Step 3

Add the chopped sun-dried tomatoes and pour in the chicken broth. Season with red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed. Add more broth or water if needed.

Step 4

Once the orzo is cooked, turn the heat to low. Stir in the juice of half a lemon and the baby spinach, letting it wilt.

Step 5

Add the Boursin cheese and stir until fully melted and creamy. Serve immediately with extra lemon juice, freshly grated Parmesan, and fresh parsley.

View on Carol Bee Cooks

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