Description
A rich and comforting one-pan dish made with tender chicken, creamy Parmesan sauce, and orzo pasta that absorbs all the savory flavors while cooking.
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken breasts with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium heat and cook the chicken until golden and fully cooked. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cook briefly until fragrant.
- Pour in the chicken broth and bring it to a gentle simmer.
- Stir in the orzo pasta and cook while it absorbs the broth, stirring occasionally.
- Add the heavy cream, butter, Italian seasoning, and grated Parmesan cheese.
- Stir until the sauce becomes creamy and smooth and the orzo is tender.
- Slice the cooked chicken and return it to the skillet.
- Let everything simmer together for a few minutes so the flavors blend.
- Sprinkle chopped fresh parsley on top before serving.
Notes
- Add fresh spinach or mushrooms for extra flavor and texture.
- Chicken thighs can be used instead of chicken breasts for a richer taste.
- For a lighter version, replace part of the heavy cream with half-and-half.
- A pinch of red pepper flakes adds a subtle heat to the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of milk or chicken broth to loosen the sauce.
- Small pasta shapes like ditalini or small shells can replace orzo if needed.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg
