Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Fresh parsley, for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season with garlic powder, onion powder, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
- Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping the bottom of the skillet.
- Bring to a gentle simmer and add the orzo pasta, cooking according to package instructions (about 9-11 minutes).
- Lower heat, stir in heavy cream, and then add Parmesan cheese, stirring until the sauce is creamy.
- Add fresh spinach and Italian herbs, cooking until the spinach wilts.
- Return the chicken to the skillet to heat through for 2-3 minutes.
- Adjust seasoning with salt and pepper as needed and serve hot garnished with parsley.
Notes
For extra flavor, consider adding sun-dried tomatoes or a pinch of red pepper flakes. Use half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg