Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Fresh parsley, for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season with garlic powder, onion powder, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat and add the seasoned chicken breasts. Cook for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
- Add minced garlic to the skillet and sauté for about 30 seconds.
- Pour in the chicken broth, scraping the skillet, and bring to a gentle simmer.
- Add orzo pasta and cook per package instructions, about 9-11 minutes, until al dente.
- Lower the heat and slowly stir in heavy cream, followed by Parmesan cheese, stirring until melted.
- Add fresh spinach and dried Italian herbs, cooking until the spinach has wilted.
- Return the cooked chicken to the skillet and heat through for 2-3 minutes.
- Adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with chopped parsley.
Notes
For added flavor, sprinkle more Parmesan on top before serving and serve with a green salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg