Ingredients
Scale
- Orzo pasta 1 pound
- Chicken breasts 2, boneless and skinless
- Heavy cream 1.5 cups
- Butter 1/2 cup
- Parmesan cheese 1 cup, grated
- Garlic 2 cloves, minced
- Salt 1 teaspoon
- Black pepper 1/2 teaspoon
Instructions
- Step 1: Cook orzo according to package directions. Drain and set aside.
- Step 2: Cut chicken breasts into bite-sized pieces. Season with salt and pepper.
- Step 3: Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 4: Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
- Step 5: Add the cooked orzo to the sauce and toss to coat. Season with additional salt and pepper to taste.
- Step 6: Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, adding a splash of milk or cream if needed to loosen the sauce.
- Serve with a side of steamed broccoli or a crisp green salad for a complete meal.
- For extra flavor, try browning the chicken in a little olive oil before adding the butter and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American