Ingredients
- 1 pound chicken breasts or chicken thighs
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil, chopped for garnish
Instructions
- Season the chicken with paprika, salt, black pepper, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium heat.
- Cook the chicken until golden brown on both sides and fully cooked through, then remove and set aside.
- In the same skillet, sauté the garlic and chopped sun-dried tomatoes until fragrant.
- Stir in the orzo pasta and cook briefly to absorb the flavorful oils.
- Pour in the chicken broth and simmer until the orzo becomes tender.
- Reduce the heat and stir in the heavy cream and Parmesan cheese until the sauce becomes creamy.
- Return the cooked chicken to the skillet and simmer for a few more minutes.
- Garnish with fresh basil and serve warm.
Notes
- Chicken thighs provide extra juiciness and flavor.
- Spinach, mushrooms, or roasted red peppers make excellent additions.
- Red pepper flakes add extra heat if desired.
- Half-and-half can replace heavy cream for a lighter version.
- Add extra Parmesan cheese before serving for even richer flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg