Description
How to make creamy chicken broccoli orzo with tender pasta and melted cheese in one pan that delivers pure comfort food satisfaction every time.
Ingredients
Scale
Base Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1½ cups uncooked orzo pasta
- 3 cups fresh broccoli florets
- 2 tbsp olive oil
- 1 medium yellow onion, diced
Flavor Builders
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp Italian seasoning
Cheese & Seasonings
- 1½ cups sharp cheddar cheese, freshly grated
- ½ cup Parmesan cheese, grated
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
Instructions
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook 5-6 minutes until golden brown and cooked through.
- Sauté Aromatics: Add diced onion to the same pan and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant and aromatic.
- Cook Orzo: Pour in chicken broth and bring to a boil. Add orzo pasta and Italian seasoning. Reduce heat and simmer 8-10 minutes, stirring occasionally.
- Add Broccoli: Stir in broccoli florets and cook 3-4 minutes until bright green and tender-crisp. The broccoli should still have a slight bite to it.
- Make Creamy: Reduce heat to low and stir in heavy cream and butter. Let it simmer gently for 2 minutes until slightly thickened and smooth.
- Add Cheese: Remove from heat and gradually stir in cheddar and Parmesan cheese until melted and creamy. Season with salt, pepper, and red pepper flakes.
- Finish & Serve: Return chicken to the pan and stir gently to combine. Garnish with fresh parsley and serve immediately while hot and bubbly.
Notes
- Remove from heat before adding cheese to prevent graininess and separation.
- Store in airtight container in refrigerator for up to 3 days maximum.
- Add splash of broth when reheating to restore creamy texture.
- Fresh broccoli works better than frozen for best texture and color.
- Grate cheese yourself for smoothest melting and best sauce consistency.
- Let dish rest 5 minutes before serving for optimal sauce thickness.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g