Ingredients
Scale
- Orzo pasta 1 pound
- Chicken breasts 1.5 pounds, cut into bite-sized pieces
- Broccoli florets 2 cups
- Cheddar cheese 2 cups, shredded
- Milk 1 cup
- Chicken broth 2 cups
- Olive oil 2 tablespoons
- Garlic 2 cloves, minced
Instructions
- Step 1: Cook orzo according to package directions. Drain and set aside.
- Step 2: While orzo cooks, heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add broccoli florets and garlic. Cook until broccoli is tender-crisp, about 5 minutes. Add chicken broth and bring to a simmer.
- Step 4: Reduce heat to low and stir in milk and cheddar cheese until cheese is melted and smooth.
- Step 5: Add cooked orzo and chicken to the cheese sauce. Stir to combine. Heat through.
- Step 6: Serve immediately.
Notes
- For a smoother sauce, shred your cheddar cheese directly off the block instead of using pre-shredded.
- Reheat leftovers gently in the microwave with a splash of milk to restore the creamy texture.
- Store any leftover Cheesy Chicken Broccoli Orzo in an airtight container in the refrigerator for up to 3 days.
- Serve this dish with a sprinkle of red pepper flakes for a little extra kick and a pop of color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American