Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts, seasoning with salt, pepper, garlic powder, and onion powder. Cook for about 5-7 minutes until the chicken is golden brown and cooked through.
- Add Orzo and Broth: Stir in the orzo pasta and chicken broth. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Make it Creamy: After the orzo is cooked, stir in the heavy cream and grated Parmesan cheese. Mix well until the sauce is creamy and smooth.
- Serve & Enjoy: Remove from heat, garnish with fresh parsley if desired, and serve warm.
Notes
Pro Tip: For an extra flavor boost, add a squeeze of lemon juice just before serving!