Ingredients
Scale
- 1 lb chicken breast, cut into 1-inch cubes
- 1.5 cups uncooked orzo pasta
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken cubes with salt, pepper, and Italian seasoning. Add the chicken to the pan and cook for 5-6 minutes until browned on all sides. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add the diced onion. Sauté for 3-4 minutes until the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the dry orzo pasta directly into the pan with the onions and garlic. Stir frequently for about 2 minutes to lightly toast the pasta. This adds a wonderful nutty flavor and helps the orzo maintain a good texture.
- Pour in the chicken broth, making sure to scrape the bottom of the pan to release any browned bits. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Stir in the heavy cream, Parmesan cheese, and fresh spinach. Add the cooked chicken back into the pan. Stir constantly for 2-3 minutes until the spinach has wilted and the sauce has thickened into a creamy consistency. Season with additional salt and pepper if needed.
- Cook Time: 35 minutes
- Diet: Standard