Description
A comforting dish of orzo pasta with tender chicken in a creamy sauce, garnished with fresh parsley.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 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)
Instructions
- In a large skillet or pot, heat the olive oil over medium heat.
- Add diced chicken, seasoning with salt and pepper. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken and set it aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the orzo, mixing it well with the garlic and remaining oil. Allow it to toast slightly for 1-2 minutes.
- Gradually pour in the chicken broth and stir to combine. Bring the mixture to a simmer.
- Let the orzo cook in the broth for about 10-12 minutes, stirring occasionally, until it absorbs most of the liquid and becomes tender.
- Reduce the heat to low, and stir in the heavy cream and grated parmesan cheese. Mix until the cheese is well incorporated, creating a creamy sauce.
- Return the cooked chicken to the skillet. If using, add the frozen peas and cook for another 2-3 minutes to warm everything through.
- Taste the dish and adjust seasoning if needed, adding more salt or pepper to your preference.
- Remove from heat and garnish with chopped parsley before serving.
Notes
For a richer flavor, use fresh or block Parmesan cheese. This dish pairs well with a green salad or garlic bread.
