Creamy Tomato Parmesan Risoni with Chicken and Salami

Creamy Tomato Parmesan Risoni with Chicken and Salami


Indulge in a delightful one-pan dish featuring creamy tomato parmesan risoni adorned with succulent slices of seasoned chicken and crispy golden salami. The addition of chickpeas provides a delightful nutty crunch, enhancing the texture of this comforting crowd-pleaser.


  • 1/2 tbsp olive oil
  • 100g/ 3 oz salami stick, thinly sliced and chopped into small pieces
  • 2 x 250g / 8 oz chicken breasts, halved horizontally to form 4 thin steaks

Chicken Spice Mix:

  • 1/2 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 3/4 tsp paprika
  • 1/4 tsp sage powder (optional)

Creamy Tomato Parmesan Risoni with Chicken and Salami

Chicken with Cream Tomato Risoni-Ingredients


Creamy Tomato Parmesan Risoni:

  • 2 garlic cloves, finely minced
  • 1/2 onion, finely chopped
  • 1/4 cup chardonnay or other dry white wine (optional)
  • 1/4 cup tomato paste
  • 1 1/4 cups risoni/orzo, uncooked
  • 400g / 14 oz canned chickpeas, drained
  • 3 cups chicken stock, low sodium
  • 1/2 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper
  • 3/4 cup thickened / heavy cream (low-fat ok)
  • 1/3 cup parmesan, finely grated
  • 150g/ 5 oz baby spinach
  • 1/3 cup sun-dried tomatoes, chopped (optional)

Optional Garnish:

  • 2 tbsp roughly chopped basil


  1. Prepare the chicken spice mix by combining salt, pepper, garlic powder, paprika, and sage in a small bowl. Season both sides of the chicken with the spice mix.
  2. In a large non-stick pan over medium-high heat, heat olive oil. Cook the salami until crispy and golden, stirring constantly. Transfer the crispy salami to a paper towel-lined bowl, leaving the rendered fat in the pan.
  3. Cook the chicken in the same pan for about 3 minutes on each side until golden and cooked through. Remove the chicken from the pan and cover loosely with foil to keep warm.
  4. In the same pan, sauté garlic and onion until translucent. Add the wine and simmer until mostly evaporated, scraping any browned bits from the bottom of the pan.
  5. Stir in tomato paste and cook for 1 minute. Add risoni, chickpeas, chicken stock, salt, and pepper. Bring to a simmer and cook for 8 minutes, stirring occasionally, until the risoni is almost cooked.
  6. Reduce heat to medium and stir in cream, parmesan, spinach, and sun-dried tomatoes. Cook until the spinach wilts and the risoni is tender.
  7. Slice the chicken and serve it on top of the creamy risoni. Garnish with crispy salami and chopped basil if desired.

Note: Feel free to customize the recipe by using alternative proteins such as bacon or chorizo. Leftovers can be stored in the fridge for 3 to 4 days or frozen for up to 3 months. Enjoy!

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *