Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1.5 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken pieces generously with salt, pepper, and Italian seasoning. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes until it is browned on all sides. It does not need to be fully cooked through yet.
- Add the minced garlic to the skillet with the chicken. Sauté for about 1 minute until the garlic is fragrant, being careful not to let it burn. This step adds a foundational layer of flavor to the entire dish.
- Stir the dry orzo into the pan with the chicken and garlic. Let it toast for 1-2 minutes, stirring constantly. Toasting the pasta slightly before adding liquid gives it a nutty flavor and helps it maintain a better texture after cooking.
- Pour in the chicken broth. Use a wooden spoon to scrape any browned bits off the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet 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 and Parmesan cheese until the sauce is smooth and glossy. Add the fresh baby spinach and stir until it has wilted into the pasta. Taste and add more salt or pepper if needed.
- Remove the pan from the heat. If the sauce is too thick, you can add a splash of extra broth or water. Garnish with fresh parsley and serve immediately while it is hot and creamy.
- Cook Time: 30 minutes
- Diet: Standard