Description
How to make creamy chicken broccoli orzo with tender pasta and melted cheese in one pan that delivers pure weeknight comfort in every bite.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1½ cups uncooked orzo pasta
Vegetables & Broth
- 3 cups fresh broccoli florets, cut into small pieces
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1 tablespoon butter
Seasonings
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
Cheese & Finish
- 1½ cups sharp cheddar cheese, freshly grated
- ½ cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook for 5-6 minutes until golden brown and cooked through. Remove to a plate.
- Sauté Aromatics: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant but not browned.
- Add Orzo: Pour in the orzo pasta and stir for 1-2 minutes to lightly toast it. This step adds nutty flavor and helps prevent the pasta from becoming mushy later.
- Simmer Base: Add chicken broth, milk, Italian seasoning, garlic powder, and remaining salt and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes, stirring occasionally.
- Add Vegetables: Stir in broccoli florets and cooked chicken. Continue cooking for 3-4 minutes until broccoli is tender-crisp and orzo is al dente. The liquid should be mostly absorbed.
- Finish Creamy: Remove from heat and stir in butter until melted. Gradually add both cheeses, stirring constantly until melted and creamy. The residual heat will melt the cheese perfectly without curdling.
- Garnish Serve: Taste and adjust seasoning as needed. Sprinkle with fresh parsley and red pepper flakes if using. Serve immediately while hot and creamy for the best texture and flavor.
Notes
- Remove from heat before adding cheese to prevent curdling and stringy texture.
- Store in airtight container in refrigerator for up to 4 days.
- Add splash of milk when reheating to restore creamy consistency.
- Cut chicken and broccoli uniformly for even cooking throughout.
- Freshly grated cheese melts much smoother than pre-shredded varieties.
- Let dish rest 5 minutes before serving for sauce to thicken properly.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 425 calories
- Fat: 18g
- Carbohydrates: 38g
- Protein: 32g