Description
A creamy and delicious one-pot dish featuring orzo pasta, shredded chicken, and vibrant broccoli, perfect for busy weeknights.
Ingredients
Scale
- 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 olive oil and butter in a skillet over medium heat. Add onions and sauté for 3–4 minutes until translucent.
- Add broccoli florets and cook for 2 minutes.
- Stir in minced garlic, Italian seasoning, and orzo pasta, toasting for 30 seconds.
- Pour in chicken broth, heavy cream, and Worcestershire sauce. Bring to a boil, then simmer.
- Cook uncovered for about 10 minutes, stirring often.
- Mix in shredded chicken to heat through.
- Remove from heat and stir in cheddar cheese until melted. Adjust seasoning with salt and pepper and let sit for 2–3 minutes to thicken.
Notes
To customize, consider adding crushed red pepper for heat or substituting heavy cream with half-and-half for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg