Cheesy Chicken Broccoli Orzo
This delightful and creamy one-pot meal combines tender chicken, vibrant broccoli, and orzo pasta, all enveloped in rich melted cheese, making it perfect for a busy weeknight dinner or a cozy family gathering.
Ingredients
Pasta and Protein
- 1 cup Orzo Pasta Can substitute with small shapes like ditalini or couscous
- 1 pound Chicken Breast Can swap with turkey or omit for a vegetarian option
Vegetables
- 2 cups Broccoli Use frozen broccoli, ensure it's thawed and drained
Creamy Sauce
- 1 cup Cheddar Cheese Freshly grated cheese provides the best melt and texture
- 1/2 cup Cream Can use half-and-half for a lighter version
Seasoning
- 1 teaspoon Garlic Powder Use fresh minced garlic for an extra kick
- to taste Salt
- to taste Pepper
- 1 teaspoon Red Pepper Flakes Optional, if you enjoy a bit of heat
Instructions
Cooking the Orzo
- Boil a pot of salted water and add the orzo pasta, cooking according to the package directions until al dente, about 8–10 minutes. Drain and set aside.
Preparing the Chicken
- In a large skillet or pot, heat a splash of oil over medium heat. Season the chicken breast with salt, pepper, and garlic powder. Add the chicken to the skillet and sear for about 5–7 minutes on each side, until golden brown and cooked through. Remove the chicken and let it rest before cutting into bite-sized pieces.
Cooking the Broccoli
- In the same skillet, add more oil if needed, and toss in the broccoli. Sauté for about 4–5 minutes until tender but vibrant in color.
Combining Ingredients
- Reduce heat to low. Return the chicken to the skillet with the broccoli, add the cooked orzo and stir to combine.
Finishing Touches
- Pour in the cream and gradually add the grated cheddar cheese while mixing until well-coated. Ensure the cheese is fully melted.
- Season with salt, pepper, and red pepper flakes if desired, stirring for another 2–3 minutes to meld flavors.
Serving
- Serve warm in inviting bowls, garnished with additional cheese or fresh herbs like parsley or chives.
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Notes
Store leftovers in airtight containers for up to 3-4 days in the refrigerator, or freeze for 2-3 months. If the sauce thickens, add a splash of water or cream while reheating.