Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: frozen peas and fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook until golden brown (about 5-7 minutes). Remove from skillet.
- Sauté minced garlic in the same skillet for 30 seconds.
- Stir in orzo pasta; toast for 1-2 minutes.
- Gradually add chicken broth; bring to a simmer.
- Cook orzo for 10-12 minutes until tender.
- Reduce heat; stir in heavy cream and Parmesan cheese until combined.
- Return chicken to skillet (add peas if using) and cook until warmed through (2-3 minutes).
- Adjust seasoning as needed, garnish with parsley, and serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 600
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg