Elevate chicken and orzo with velvety parmesan sauce! Tender meat melts into creamy pasta pearls in this one-pot wonder ready in 30 minutes.

Scale

1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces

1½ cups (300g) uncooked orzo pasta

3 tablespoons olive oil, divided

1 medium onion, finely diced (about 1 cup)

4 cloves garlic, minced

1 cup (240ml) chicken broth

1½ cups (360ml) heavy cream

1 cup (100g) freshly grated Parmesan cheese

2 teaspoons Italian seasoning

½ teaspoon red pepper flakes (optional)

1 teaspoon salt, plus more to taste

½ teaspoon black pepper

2 tablespoons fresh parsley, chopped

1 tablespoon fresh lemon juice

Season chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken pieces in a single layer until golden brown but not fully cooked, about 3-4 minutes per side. Transfer to a plate.
Add remaining tablespoon of olive oil to the skillet. Cook diced onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir in Italian seasoning and red pepper flakes if using.
Pour in chicken broth, scraping up browned bits from pan. Simmer for 1 minute, then add heavy cream. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
Add uncooked orzo and return chicken pieces to the skillet. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is tender and chicken reaches 165°F/74°C.
Remove from heat. Stir in Parmesan cheese until melted, then add lemon juice and parsley. Taste and adjust seasoning with salt and pepper. Let rest for 5 minutes before serving.