Description
Creamy Chicken Alfredo Orzo in one pot? This 30-minute wonder has all the flavor of the classic pasta but with half the effort. Your weeknight dinner game just leveled up.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 4 tablespoons (56g) unsalted butter, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1½ cups (300g) uncooked orzo pasta
- 3½ cups (830ml) chicken broth, low sodium
- 1 cup (240ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
- ½ teaspoon dried Italian herbs
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown on all sides but not fully cooked through, about 4-5 minutes. Transfer to a plate.
- Reduce heat to medium and add 2 tablespoons butter to the same pan. Add minced garlic and cook for 30-45 seconds until fragrant.
- Add uncooked orzo to the pan and stir to coat in the garlic butter, toasting for about 1 minute until lightly golden.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to maintain a gentle simmer.
- Cook orzo, stirring frequently, for 8-10 minutes until almost tender and most liquid is absorbed.
- Stir in heavy cream, remaining 2 tablespoons butter, Parmesan cheese, Italian herbs, and red pepper flakes (if using).
- Return chicken to the pan and continue cooking for 3-4 minutes until chicken is fully cooked and sauce has thickened.
- Remove from heat and let stand for 2-3 minutes. Taste and adjust seasoning as needed.
- Garnish with fresh parsley and additional Parmesan cheese before serving.