Make this rich and savory one-pan meal featuring tender chicken, orzo pasta, and a decadent garlic Parmesan cream sauce.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
1 cup orzo pasta
2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup water
1/4 teaspoon dried Italian seasoning
2 tablespoons fresh parsley, chopped
Instructions
Season the chicken pieces with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Do not let the garlic burn.
Add the orzo pasta to the skillet and toast for 1 minute, stirring constantly.
Pour in the chicken broth and water. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Cover the skillet, reduce heat to low, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Cook for 2 minutes until the sauce thickens slightly.
Return the cooked chicken to the skillet. Stir everything together until the chicken is coated in the sauce and heated through.
Remove from heat. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.
Notes
For a brighter flavor, add 1 teaspoon of fresh lemon zest when you add the cream.
You can substitute shrimp for the chicken if you prefer seafood.
If the sauce seems too thick, add a splash more chicken broth or water until you reach your desired consistency.