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Chicken Alfredo Orzo

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Main Dish
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 cup orzo pasta
  • 2 cups baby spinach
For the Sauce
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
For Garnish
  • 2 tablespoons chopped fresh parsley
  • Extra Parmesan cheese for serving

Method
 

Preparation
  1. Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
  2. Mince the garlic cloves and chop the fresh parsley for garnish.
  3. Measure out the orzo pasta and have all sauce ingredients ready.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat and cook the chicken pieces until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
  2. In the same skillet, melt the butter over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.
  3. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth, then season the sauce with salt and pepper to taste.
  4. While the sauce simmers, cook the orzo pasta according to package instructions until al dente. Drain and add the orzo to the sauce.
  5. Return the cooked chicken to the skillet along with the baby spinach. Stir everything together and cook for an additional 2-3 minutes until the spinach wilts and the dish is heated through.
Finishing
  1. Garnish the Chicken Alfredo Orzo with chopped fresh parsley and extra Parmesan cheese before serving warm.