Ingredients
• 1 pound boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup orzo pasta
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 cup frozen peas (or fresh, if preferred)
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish, optional)
Instructions
Step 1: Cook the Chicken
• Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
• Sauté Chicken: Add the diced chicken, season with salt and pepper, and cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.
Step 2: Sauté Vegetables
• Cook Onion and Garlic: In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Cook the Orzo
• Add Orzo: Stir in the orzo pasta and cook for 1-2 minutes, allowing it to toast slightly.
• Add Broth: Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Step 4: Make it Creamy
• Add Cream and Peas: Stir in the heavy cream, frozen peas, and Italian seasoning. Return the cooked chicken to the pot.
• Combine and Heat: Cook for an additional 2-3 minutes until everything is heated through. Adjust seasoning with salt and pepper as needed.
Step 5: Finish and Serve
• Add Cheese: Stir in the grated Parmesan cheese until melted and creamy.
• Garnish: Serve warm, garnished with chopped fresh parsley if desired.
- Prep Time: 10
- Cook Time: 20