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Creamy Orzo With Chicken

A warm and filling meal combining tender chicken, small pasta, and a rich, creamy sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup orzo pasta
  • 2 tablespoons olive oil For cooking
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • ½ cup frozen peas (optional)
  • ¼ cup fresh parsley, chopped (for garnish) For serving

Method
 

Preparation
  1. In a large skillet or pot, heat the olive oil over medium heat.
  2. Add the diced chicken and season with salt and black pepper. Cook for about 5-7 minutes until the chicken is golden brown and cooked through, then remove and set aside.
  3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
  4. Stir in the orzo, mixing it with the garlic and let it toast for 1-2 minutes.
  5. Gradually pour in the chicken broth and bring to a gentle simmer.
  6. Cook the orzo for about 10-12 minutes, stirring occasionally until tender and most of the liquid is absorbed.
  7. Lower the heat and stir in the heavy cream and Parmesan cheese until melted.
  8. Return the cooked chicken and add in the frozen peas, cooking for another 2-3 minutes.
  9. Taste and adjust seasoning with more salt or pepper if desired.
  10. Garnish with fresh parsley and serve hot.

Notes

For variations, you can substitute chicken with shrimp or scallops, add more vegetables like spinach or bell peppers, or use alternative cheeses such as mozzarella. To store leftovers, cool down, use airtight containers, and refrigerate for 3-4 days or freeze for 2-3 months.