Description
A comforting one-pot meal filled with rich flavors and velvety textures, combining tender orzo pasta with shredded chicken, fresh spinach, and a creamy sauce.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup heavy cream
- 1 cup spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
- Optional: herbs (like thyme or parsley) for garnish
Instructions
- In a large pot, heat a splash of olive oil over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in the orzo and toast for 1-2 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to a simmer and cook until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
- Stir in the heavy cream, cooked chicken, and spinach. Cook until the spinach wilts and everything is heated through, about 3-5 minutes.
- Remove from heat and stir in Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot, garnished with herbs if desired.
Notes
To store leftover creamy orzo, allow it to cool completely and transfer to an airtight container. Can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg