Introduction

If you’ve ever come across the famous “Marry Me Chicken” recipe, you know it’s beloved for its creamy tomato-parmesan sauce that feels so indulgent it’s said to win over anyone’s heart. This vegetarian-friendly twist brings that same spirit of cozy romance to the table but with orzo pasta, chickpeas, and a luscious tomato cream sauce.

Orzo, the tiny rice-shaped pasta, cooks beautifully in this sauce, absorbing all the savory flavors. The chickpeas provide a boost of protein, making this dish wholesome yet elegant. Together, the combination of garlic, tomatoes, cream, Parmesan, and Italian herbs makes every bite rich, tangy, and deeply satisfying.

This recipe isn’t just delicious—it’s comforting, hearty, and surprisingly simple to make. It’s the kind of dish that feels like a warm hug in a bowl, and it’s perfect for busy weeknights, casual dinners with friends, or even a cozy date night in.

Why I Love This Recipe

I love this recipe because it transforms simple pantry staples—orzo, canned tomatoes, chickpeas—into something truly spectacular. The creaminess of the sauce pairs perfectly with the tender orzo, while the chickpeas add substance and nutrition without needing meat.

It’s also a one-pot recipe, meaning fewer dishes to clean and a faster cooking process. I love how it feels indulgent but also nourishing, and how versatile it is—you can make it spicier, cheesier, or even lighter, depending on your mood. It’s the perfect balance between comfort food and elegant dining.

Why It’s a Must-Try Dish

• A vegetarian version of the beloved “Marry Me” pasta concept.
• Creamy, cheesy, and tomato-rich with protein-packed chickpeas.
• Cooked in one pot for minimal fuss and maximum flavor.
• Impressive enough for guests, yet easy enough for weeknights.
• Comfort food that’s hearty, flavorful, and filling.

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

Servings and Nutrition

• Servings: 4
• Calories per Serving: ~480 kcal

Course and Cuisine

• Course: Main Course
• Cuisine: Italian-American Inspired

Ingredients

For the Orzo with Chickpeas and Tomato Cream:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tsp red pepper flakes (adjust to taste)
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ cup sundried tomatoes, chopped (optional, for extra depth)
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 2 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 cup orzo pasta
• ½ cup heavy cream (or coconut cream for dairy-free)
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish

Cooking Directions

Step-by-Step Preparation Method

1. Sauté aromatics:
   • Heat olive oil and butter in a large skillet or deep pan over medium heat.
   • Add diced onion and sauté until soft, about 3–4 minutes.
   • Stir in garlic, red pepper flakes, oregano, and basil; cook until fragrant, about 1 minute.
2. Build the tomato base:
   • Stir in crushed tomatoes and sundried tomatoes (if using).
   • Simmer for 3–4 minutes to deepen the flavor.
3. Add chickpeas and orzo:
   • Stir in chickpeas and dry orzo.
   • Pour in vegetable broth and stir well.
   • Bring to a gentle simmer, then reduce heat to medium-low.
4. Cook the orzo:
   • Let the mixture simmer uncovered for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
5. Make it creamy:
   • Stir in heavy cream and Parmesan cheese.
   • Mix well until sauce is creamy and orzo is fully coated.
   • Taste and adjust seasoning with salt and black pepper.
6. Garnish and serve:
   • Remove from heat and top with fresh basil or parsley.
   • Serve hot, with extra Parmesan if desired.

How to Serve

• Serve in shallow bowls for a rustic presentation.
• Pair with a crisp green salad and crusty garlic bread.
• A glass of white wine (like Sauvignon Blanc) balances the richness beautifully.

Recipe Tips

• Stir often while cooking orzo to prevent it from sticking.
• If sauce becomes too thick, add a splash of broth or cream.
• Grate Parmesan fresh for the best flavor and creamy texture.
• Use sundried tomatoes for an extra tangy-sweet layer of flavor.

Variations

• Spicy Kick: Add extra red pepper flakes or a dash of cayenne.
• Vegan Version: Use coconut cream and nutritional yeast instead of Parmesan.
• Protein Boost: Add grilled chicken, shrimp, or Italian sausage if you want meat.
• Greens Add-In: Stir in spinach, kale, or arugula in the last few minutes.
• Cheesy Twist: Top with fresh mozzarella pearls or burrata before serving.

Freezing and Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Best to freeze the sauce separately (without the orzo) for up to 2 months. Orzo tends to get mushy when frozen.
• Reheating: Warm gently on the stovetop, adding a splash of broth or cream to refresh the sauce.

Special Equipment Needed

• Large skillet or sauté pan with lid
• Wooden spoon or spatula
• Grater (for Parmesan)

FAQ

Q: Can I cook the orzo separately?
Yes, but cooking it in the sauce infuses it with flavor and gives the dish its creamy consistency.

Q: Can I substitute orzo with another pasta?
Yes, small pasta shapes like ditalini or elbow macaroni work well.

Q: Does the alcohol-free version exist?
This recipe doesn’t use vodka, so it’s already alcohol-free!

Q: Can I make this dairy-free?
Absolutely—swap heavy cream with coconut cream and Parmesan with nutritional yeast or vegan cheese.

Conclusion

Marry Me Orzo with Chickpeas and Tomato Cream is proof that comfort food doesn’t have to be complicated. With its rich tomato cream sauce, tender orzo, and hearty chickpeas, this dish is a beautiful marriage of flavors—pun intended.

It’s cozy, flavorful, and nourishing, yet elegant enough to impress. Whether you’re cooking for yourself, family, or a special someone, this orzo dish promises to bring smiles and satisfied appetites.