Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 2 cups orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 2 tablespoons olive oil
- for garnish Fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add diced chicken, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
- Remove the chicken from the pot and set it aside. In the same pot, add chopped onion and sauté until translucent, around 3-4 minutes. Add minced garlic and cook for another minute.
- Next, add the orzo to the pot, stirring to combine it with the onion and garlic. Cook for about 2 minutes until it starts to toast slightly.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, cover, and let it cook for about 10 minutes or until the orzo is tender.
- Stir in the heavy cream and parmesan cheese. Mix until the cheese is melted and the sauce is creamy. Add the cooked chicken back into the pot and mix everything well.
- Season with Italian seasoning, adjust salt and pepper to your liking, and garnish with fresh parsley before serving.
- Prep Time: 10
- Cook Time: 20