Ingredients
Scale
- Boneless, skinless chicken breasts 1.5 lbs
- Orzo pasta 1 cup
- Chicken broth 4 cups
- Heavy cream 1/2 cup
- Grated Parmesan cheese 1/2 cup
- Italian seasoning 2 teaspoons
- Garlic, minced 2 cloves
- Salt and pepper to taste
Instructions
- Step 1: Place chicken breasts in the bottom of a slow cooker. Season with salt, pepper, and Italian seasoning.
- Step 2: Pour chicken broth over the chicken. Add minced garlic.
- Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and shreds easily.
- Step 4: Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
- Step 5: Stir in the orzo pasta. Cover and cook on high for an additional 20-25 minutes, or until the orzo is tender, stirring occasionally to prevent sticking.
- Step 6: Stir in heavy cream and Parmesan cheese. Cook for 5 more minutes, or until the cheese is melted and the sauce is creamy. Serve immediately.
Notes
- For longer storage, keep the orzo and chicken separate until reheating to prevent the pasta from becoming too soft.
- Reheat gently on the stovetop with a splash of chicken broth or water to restore creaminess.
- Garnish with fresh parsley and a sprinkle of extra Parmesan for a restaurant-worthy presentation.
- To avoid mushy orzo, stir frequently during the last 25 minutes of cooking and check its tenderness often.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American