If you're looking for an easy creamy pasta recipe with loads of flavour, then you'll love this Black Garlic Orzo with Chicken and Mushrooms. Black garlic is regular garlic that's been aged. It turns black and has the most unique, salty, umami, intense flavour that's perfect for mushrooms and pasta!
This Black Garlic Orzo with Chicken recipe is actually super easy to make, so it's perfect for a weeknight dinner, however the flavour is so unique it's also a recipe I would save for a dinner party. You could invite some friends over for dinner and be that cool foodie that introduced your pals to black garlic 😉
Looking for other easy pasta recipes? Try my Creamy Prawn Pasta or this Cheesy Sausage Pasta Bake
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Why you need to make this Black Garlic Orzo with Chicken
- Black Garlic: it's just an ingredient you need to try once. I know you'll love it!! It's so special
- It's easy: I sometimes assume a recipe is going to be difficult because I'm not familiar with an ingredient (how's me acting like I'm the only one who's ever tried black garlic haha, but I know it's not super common). But you use black garlic just as you would regular garlic. Easy peasy!
Ingredients
Here's everything you need for this Black Garlic Orzo with Chicken
- Chicken thighs
- Orzo Pasta
- Mushrooms
- Shallots
- Black Garlix
- White wine (I accidentally got chardonnay, still wine is preferred haha)
- Butter
- Parmesan
- Olive oil
- Salt and pepper
- Thickened Cream
- Chicken Stock
See recipe card for quantities.
Storage
Best served fresh but you can store this in the fridge for up to 3 - 4 days
Related
Looking for other recipes like this? Try these:
Black Garlic Orzo with Chicken
Ingredients
- 4 Chicken thighs boneless, skin removed
- 1 cup Orzo Pasta
- 200 g Cup Mushrooms thinly sliced
- 2 shallots small, finely diced
- 10 Black Garlic cloves, finely diced
- 50 ml/a splash White wine I accidentally got chardonnay, still wine is preferred haha
- 1 tablespoon Butter
- ½ cup Parmesan
- 2 tablespoon Olive oil
- Salt and pepper
- ½ cup Thickened Cream
- 2 cups Chicken Stock
Instructions
- Bring a large pan to medium/high heat with the olive oil. Season the chicken with salt and pepper and grill in the pan on both sides until browned and cook. Leave the chicken aside to rest.
- Add another tablespoon of olive oil to the pan and add the shallots. Sauté for 2 minutes then add the mushrooms with a pinch of salt and sauté for 5 minutes until cooked down.
- Add the white wine to the pan to deglaze. Scrape any brown bits off the bottom on the pan and mix them into the mushrooms. Once all the wine is absorbed/evaporated.
- Add the black garlic with the butter, sauté for 2 minutes then add the orzo, mix with the mushrooms then pour in the chicken stock. Bring this to a low simmer, stirring occasionally, until the orzo is 90% cooked.
- Stir through the cream and parmesan and stir over the heat for another 2 - 3 minutes then turn off the heat.
- Top with the chicken, an extra sprinkle of parmesan and fennel leaves or whatever herbs you like and enjoy!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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