Cheesy Chicken Broccoli Orzo
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
- ½ medium onion chopped
- 3 cloves garlic minced
- 2 cups broccoli florets fresh or thawed frozen
- ½ tsp Italian seasoning
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp Worcestershire sauce
- 2 cups cooked shredded chicken (e.g., rotisserie)
- 2 cups shredded cheddar cheese preferably sharp
- Salt & pepper to taste
Instructions
- Heat oil and butter in a skillet over medium heat. Sauté onions for 3–4 minutes.
- Add broccoli; cook 2 more minutes.
- Stir in garlic, seasoning, and orzo; toast for 30 seconds.
- Pour in broth, cream, and Worcestershire sauce. Bring to boil, reduce to simmer.
- Cook uncovered for 10 minutes, stirring often.
- Add chicken, stir to heat through.
- Remove from heat and stir in cheddar cheese until melted.
- Season with salt and pepper. Let sit 2–3 minutes to thicken.
Notes
- Use freshly grated cheese for smoother texture.
- To lighten, substitute cream with half-and-half.
- Add red pepper flakes for heat.
- Great with garlic bread or a crisp green salad.