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Cheesy Chicken Broccoli Orzo

Cheesy chicken broccoli orzo is a one-pan weeknight dinner with creamy, cheddar-rich orzo, tender chicken, and vivid green broccoli florets. Cook the orzo in chicken broth and cream until creamy, then melt in sharp cheddar and Parmesan for golden, stringy cheese.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 1.5 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 0.25 tsp Salt, pepper, garlic powder, and smoked paprika to taste
Pasta and creamy base
  • 2 tbsp olive oil
  • 4 clove garlic, minced
  • 1.5 cup orzo pasta
  • 3 cup chicken broth
  • 1 cup heavy cream
Broccoli and cheese
  • 2 cup broccoli florets, cut small
  • 1.5 cup shredded sharp cheddar cheese
  • 0.5 cup Parmesan cheese, grated
  • 1 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Brown the chicken
  1. Season the chicken pieces with salt, pepper, garlic powder, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat and cook until golden and cooked through, about 5-6 minutes, then remove and set aside.
Build the creamy orzo
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant, stirring constantly. Add the orzo and toast for 1 minute, stirring so it doesn’t brown too much.
  2. Pour in the chicken broth and heavy cream, then stir and bring to a simmer. You should see steady bubbling across the surface.
  3. Simmer the orzo uncovered for 8-10 minutes, stirring often, until the pasta is tender and the mixture looks creamy. Add the broccoli florets in the last 4 minutes so they turn bright green and stay just tender.
Finish with cheese and serve
  1. Stir in the shredded sharp cheddar and grated Parmesan until fully melted and the orzo is creamy. The cheese should cling to the pasta and look glossy.
  2. Return the cooked chicken to the pan and stir to combine. Taste and adjust seasoning as needed.
  3. Garnish with fresh parsley and serve right away. The top should look rich with melted cheese.

Notes

For the creamiest texture, keep the orzo at a gentle simmer and stir often so it releases starch into the broth-cream mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of broth or milk to loosen the sauce. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and aim for freshly shredded cheddar for best melting.