Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 cup (200g) orzo pasta
  • 1/2 cup (50g) grated Parmesan cheese, plus more for garnish
  • 1/4 cup (15g) chopped fresh parsley
  • 1 tsp (5ml) dried Italian herbs
  • 1/2 tsp (2.5ml) salt, or to taste
  • 1/4 tsp (1.25ml) black pepper, or to taste
  • 1 tbsp (15g) butter
  • Lemon wedges, for serving (optional)

Instructions:

  1. Season the chicken pieces with salt, pepper, and Italian herbs.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
  3. Add butter and onion to the same skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Stir in heavy cream and orzo pasta. Bring back to a simmer, then reduce heat to low, cover, and cook for 12-15 minutes, or until orzo is tender and liquid is mostly absorbed, stirring occasionally to prevent sticking.
  6. Stir in the cooked chicken and Parmesan cheese. Cook for another 2-3 minutes, until the cheese is melted and the sauce is creamy.
  7. Stir in fresh parsley. Serve immediately, garnished with extra Parmesan cheese and a squeeze of lemon juice, if desired.