Chicken Alfredo Orzo
Creamy, quick, and made with pantry staples — this one-pan chicken alfredo orzo is the weeknight hero you didn’t know you needed.
Ingredients
- 1 cup dry orzo pasta
- 1 tablespoon olive oil
- 1 boneless skinless chicken breast, diced
- 2 garlic cloves minced
- 1 cup low-fat milk
- ½ cup chicken broth
- ¼ cup grated parmesan cheese
- 1 tablespoon cream cheese optional
- Salt and pepper to taste
- Optional: chopped spinach frozen peas, steamed broccoli, diced zucchini
Instructions
- Bring a pot of salted water to a boil. Add orzo and cook until al dente, about 8–9 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 5–7 minutes, until golden and fully cooked.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in milk and chicken broth. Stir and bring to a gentle simmer.
- Add parmesan and cream cheese (if using). Stir until smooth and melty.
- Return orzo to skillet. Stir to coat and simmer for 2–3 minutes.
- Season with salt and pepper. Fold in optional vegetables if using. Serve hot and creamy.
Notes
Use rotisserie chicken to save time or make it vegetarian with veggie broth and no meat. Undercook orzo slightly if prepping ahead.
Nutrition
Serving: 1bowlCalories: 420kcalCarbohydrates: 40gProtein: 28gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 8gCholesterol: 75mgSodium: 520mgFiber: 2gSugar: 4g
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