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Homemade Chicken and Broccoli Orzo photo

Chicken and Broccoli Orzo

Creamy orzo tossed with tender broccoli and cooked chicken for a quick, comforting weeknight meal.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Medium pot
  • Large Skillet
  • Slotted Spoon
  • Colander
  • Cutting board and knife

Ingredients
  

  • 8 ounces orzo about 1 1/3 cups
  • 12 ounces broccoli florets chopped
  • 2 tablespoons butter
  • 2 cloves garlic chopped or minced
  • 1/4 cup heavy cream, half-and-half, or milk
  • 1/2 cup shredded Parmesan cheese (2 oz), plus more for topping
  • 2 cups warm cooked chicken diced or shredded
  • Salt and pepper to taste

Instructions
 

  • Bring a medium pot of lightly salted water to a boil and cook the orzo according to package directions.
  • In the last 3 minutes of the orzo's cooking time, add the chopped broccoli to the pot and continue boiling.
  • When the timer goes off, use a slotted spoon to remove the broccoli and transfer it to a plate; drain the orzo in a colander and set it aside.
  • Meanwhile, heat a large skillet over medium heat and melt the butter.
  • Add the chopped or minced garlic to the melted butter and cook until fragrant and just golden, about 30 seconds to 1 minute.
  • Add the drained orzo to the skillet, then pour in the heavy cream (or half-and-half or milk) and add the shredded Parmesan; stir until the cheese has melted and coats the pasta.
  • Season with salt and pepper to taste, stir in the warm cooked chicken, then gently fold the reserved broccoli into the mixture.
  • Serve immediately and top with additional Parmesan if desired.

Notes

  • If you don't have cooked chicken, chop 2 medium raw chicken breasts (about 1 pound) and season with salt and pepper.
  • While the orzo and broccoli cook, cook diced raw chicken in a skillet until fully cooked before proceeding.
  • Use a slotted spoon to remove broccoli so it doesn't overcook in the colander.