Description
A quick and creamy one-pot pasta dish made with orzo, tender chicken, fresh broccoli, and melty cheddar cheese—perfect for busy weeknights.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 cups broccoli florets (bite-sized)
- 1/2 tsp Italian seasoning
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp Worcestershire sauce
- 2 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
1. Heat olive oil and butter in a large skillet over medium heat. Saute chopped onion for 3–4 minutes until soft and translucent.
2. Add broccoli florets and cook for 2 minutes until bright green but still crisp.
3. Stir in garlic, Italian seasoning, and orzo. Toast for about 30 seconds.
4. Pour in chicken broth, heavy cream, and Worcestershire sauce. Bring to a boil, then reduce to a simmer.
5. Cook uncovered for about 10 minutes, stirring frequently, until orzo is tender and sauce is creamy. Add extra broth if needed.
6. Stir in cooked shredded chicken and heat through.
7. Remove from heat and stir in cheddar cheese until melted and smooth.
8. Season with salt and pepper to taste. Let sit for 2–3 minutes to thicken before serving.
Notes
Use a deep 12-inch skillet for best results.
Freshly shredded sharp cheddar melts more smoothly than pre-shredded cheese.
Rotisserie chicken is convenient, but any cooked chicken works.
If using frozen broccoli, thaw and drain well before adding.
Add extra broth or cream when reheating leftovers if sauce thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg