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Cheesy Chicken Broccoli Orzo

Cheesy chicken broccoli orzo is a one-pan, creamy cheddar cream pasta with tender chicken and bright green broccoli florets. Orzo cooks uncovered until creamy, then gets stirred with sharp cheddar and Parmesan for golden, stretchy cheese in every spoonful.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 0.25 Salt to taste
  • 0.25 pepper to taste
  • 0.25 garlic powder to taste
  • 0.25 smoked paprika to taste
Orzo and aromatics
  • 2 tbsp olive oil
  • 4 garlic, minced
  • 1.5 orzo pasta
  • 3 cup chicken broth
  • 1 cup heavy cream
Cheese and broccoli
  • 2 cup broccoli florets, cut small
  • 1.5 cup shredded sharp cheddar cheese
  • 0.5 cup Parmesan cheese, grated
  • 0.25 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Cook the chicken
  1. Season the chicken pieces with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes until golden and cooked through, then remove.
Toast and simmer the orzo
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant. Add the orzo and toast for 1 minute, stirring so it lightly browns.
  2. Pour in the chicken broth and heavy cream, then bring the mixture to a simmer. Keep the simmer going with medium heat as the sauce begins to thicken.
Cook broccoli and make it creamy
  1. Cook the orzo uncovered for 8-10 minutes, stirring often, until tender and creamy. In the last 4 minutes, add the broccoli florets so they turn bright green and become just tender.
  2. Stir in the shredded sharp cheddar and grated Parmesan until melted and the orzo is creamy. Pull the cheese through the pasta with steady stirring so it forms a smooth sauce.
Combine and finish
  1. Return the cooked chicken to the pan and stir to combine with the orzo and sauce. Taste and adjust seasoning with more salt and pepper if needed.
  2. Garnish with fresh parsley and serve immediately while the cheese is stringy.

Notes

For the creamiest texture, stir frequently while the orzo simmers so the starch thickens the sauce; avoid letting it boil hard. Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the cream sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and consider part-skim cheese.