One-Pot Smokey Chorizo & Red Pepper Pesto Orzo

A Rich, Creamy Weeknight Dinner That’s Full of Flavor and Ready in 30 Minutes

If you’re on the hunt for a weeknight dinner that delivers bold flavors with minimal cleanup, this One-Pot Smokey Chorizo & Red Pepper Pesto Orzo is your new go-to dish. It combines smoky, spicy chorizo with creamy, herbed orzo and a punch of vibrant red pepper pesto. Best of all? Everything comes together in one skillet, making it perfect for busy evenings or meal prep for the week ahead.

In this article, we’ll walk you through every element of the recipe: ingredients, detailed step-by-step instructions, preparation tips, nutritional facts, and customization options. Let’s dig in!

 Why You’ll Love This Recipe

• One-Pot Wonder – Fewer dishes, less hassle. Everything cooks in a single skillet.

• Big Flavor, Simple Steps – Bold flavors from chorizo and red pepper pesto with minimal effort.

• Customizable Protein – Add chicken or shrimp for an extra boost of protein.

• Family Friendly – Kids and adults both love the creamy, savory flavor.

• Ready in 30 Minutes – Ideal for weeknights when time is tight.

 Ingredients (US Cup Measurements)

Here’s everything you need to make this hearty orzo skillet for four servings:

Optional Add-ons:

• 500g (~1.1 lbs) cooked chicken breast (air fried or grilled)

• Steamed tenderstem broccoli for serving

 Preparation & Cooking Time

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Serves: 4 people

• Calories: Approx. 476 kcal per serving

• Calories with Chicken: Approx. 609 kcal per serving

 How to Prepare: Step-by-Step Instructions

Let’s walk through the process in 5 clear stages:

 Stage 1: Crisp the Chorizo

Goal: Build your flavor foundation.

1. Place a large non-stick skillet over medium heat.

2. Add the diced chorizo and sauté until it becomes crispy, golden, and releases its oils—about 5–7 minutes.

3. Once the chorizo is browned, remove it from the pan using a slotted spoon and set aside, leaving the flavorful oil in the pan.

Chef’s Tip: The oil left behind from the chorizo is packed with smoky paprika flavor. Don’t drain it!

 Stage 2: Sauté the Aromatics

Goal: Build aromatic richness and depth.

1. In the same skillet (with chorizo oil), add your diced onion.

2. Cook for about 3–4 minutes until softened and translucent.

3. Add the garlic purée (or minced garlic) and the tomato purée.

4. Stir well and cook for an additional 2 minutes to allow the flavors to deepen.

Tip: Tomato purée adds umami and a slight sweetness that balances the spice from the chorizo.

 Stage 3: Toast the Orzo and Simmer

Goal: Infuse the pasta with flavor while creating a rich base.

1. Pour in the uncooked orzo and stir to coat it in the onion, garlic, and oil mixture.

2. Add the chicken stock all at once.

3. Bring to a gentle boil, then reduce heat to a simmer.

4. Cook uncovered for about 10–12 minutes, stirring occasionally to prevent sticking.

5. The orzo should absorb most of the liquid, creating a creamy consistency.

Note: Orzo will look like risotto when fully cooked—soft but with a bit of bite.

 Stage 4: Add Cream, Pesto, and Herbs

Goal: Build creaminess and round out the flavor profile.

1. Once the orzo has absorbed the liquid, reduce the heat to low.

2. Stir in the dried herbs: parsley, oregano, thyme, and basil.

3. Mix in the red pepper pesto and cream.

4. Stir until everything is fully incorporated, creating a luscious, creamy sauce.

Pro Tip: You can add a splash more stock or cream if you prefer a looser consistency.

 Stage 5: Combine and Finish

Goal: Bring it all together.

1. Add the cooked chorizo back to the pan.

2. Stir everything together until the chorizo is evenly distributed.

3. Taste and adjust salt if needed.

4. Finish with a generous sprinkle of fresh chopped parsley.

Final Touch: Serve hot with optional air-fried chicken and steamed tenderstem broccoli for a complete meal.

 Nutritional Breakdown (Per Serving)

• Calories: 476 kcal

• Calories with Chicken (500g added): 609 kcal

• Protein: 17.4g (47.6g with chicken)

• Fat: ~18g (depending on cream/chorizo used)

• Carbs: ~50g

• Fiber: 3–5g (higher with veggie side)

 Pro Tips & Substitutions

Here’s how to customize and perfect this dish based on your dietary needs and preferences:

 Protein Upgrades

• Add Grilled Chicken: Slice cooked chicken breasts into strips and mix them in at the end for a hearty protein boost.

• Shrimp or Salmon: Pan-seared shrimp or flaked salmon also work beautifully.

• Vegetarian Option: Swap the chorizo for smoked tofu or mushrooms and use veggie broth instead of chicken stock.

 Veggie Pairings

• Tenderstem broccoli, sautéed kale, or roasted bell peppers are excellent side options.

• Stir spinach directly into the orzo in the final minutes of cooking for an all-in-one bowl.

 Ingredient Swaps

• No orzo? Try couscous, pearl barley, or arborio rice.

• No cream? Use Greek yogurt or dairy-free alternatives like oat cream.

• No red pepper pesto? Sun-dried tomato pesto or even a spoonful of harissa paste will still be delicious.

 Make It Spicier

Want to turn up the heat?

• Add crushed red pepper flakes or chopped jalapeños.

• Use a spicy chorizo variety instead of mild.

 Meal Prep & Storage

• Store: Refrigerate in an airtight container for up to 3 days.

• Reheat: Warm gently in a pan with a splash of broth or cream to loosen the sauce.

• Freeze: Orzo dishes don’t freeze perfectly (they can become mushy), but it’s doable in a pinch for up to 1 month.

 Final Thoughts

This One-Pot Smokey Chorizo & Red Pepper Pesto Orzo recipe isn’t just easy—it’s a flavor bomb. With just a few pantry staples and a handful of fresh ingredients, you create something that tastes like it’s straight from a bistro. Whether you’re serving it to friends, meal prepping your work lunches, or just treating yourself to a midweek comfort meal, it always hits the spot.