One-Pan Creamy Chicken Pasta (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
Salt and pepper to taste
→ For the Orzo
06 -
1 tablespoon unsalted butter
07 -
1 small onion, finely chopped
08 -
3 garlic cloves, minced
09 -
1 cup orzo pasta
10 -
2 cups chicken broth
11 -
1 cup heavy cream
12 -
½ cup grated Parmesan cheese
13 -
1 teaspoon Italian seasoning
14 -
Salt and pepper to taste
15 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Season the chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
02 -
In the same skillet, melt the butter. Add the onion and cook until translucent, about 3 minutes. Stir in the garlic and cook for 1 minute until fragrant.
03 -
Add the orzo to the skillet and stir to coat it in the butter and aromatics. Toast for 1–2 minutes until lightly golden.
04 -
Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, Parmesan, Italian seasoning, salt, and pepper. Reduce heat to low and cook, stirring occasionally, until the orzo is tender, about 8–10 minutes.
05 -
Nestle the chicken breasts back into the skillet, spooning some sauce over them. Simmer for 2–3 minutes to reheat the chicken and meld the flavors. Garnish with fresh parsley and extra Parmesan. Serve hot.
# Notes:
01 -
For a lighter version, substitute half-and-half for the heavy cream.
02 -
Add sautéed mushrooms or spinach for extra vegetables.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.