Description
A one-pan comfort dish with tender chicken, al dente orzo, and a velvety parmesan-cremated sauce. Ready in 35 minutes, this no-fuss recipe delivers indulgent flavor with minimal effort.
Ingredients
1 lb boneless, skinless chicken breast, cubed
8 oz orzo pasta
3 tbsp butter (divided)
3 cloves garlic, minced
1 tsp chili powder
1 can (28 oz) diced tomatoes, drained
2 cups grated Parmesan cheese
1 cup heavy cream
Salt and pepper to taste
Instructions
Heat 2 tbsp butter in a large skillet over medium-high. Cook chicken until golden (3-4 min per side). Remove and set aside.
Add remaining 1 tbsp butter. Sauté garlic and chili powder for 1 min. Add diced tomatoes and cook 3 min.
Stir in orzo, salt, and pepper. Cook 5 min until pasta begins to absorb liquid. Return chicken to pan.
Pour in heavy cream and parmesan. Simmer 6-8 min until orzo is al dente and sauce is thickened. Adjust seasoning.
Let rest 5 min before serving.
Notes
Store leftovers in an airtight container for 3-4 days. Freeze for up to 3 months.
Use gluten-free orzo for dietary restrictions or swap cream for whole milk with butter.
Add sautéed spinach or roasted mushrooms for extra nutrients.