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Chicken Alfredo Orzo

Creamy Chicken Alfredo Orzo: Comfort Food in 30 Minutes

This Chicken Alfredo Orzo offers a rich and creamy texture, perfect for weeknight dinners without the hassle.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken breasts Substitute with boneless, skinless chicken thighs for juicier results.
  • 2 tablespoons Olive oil Any cooking oil can work in a pinch.
  • to taste Salt and black pepper Essential for seasoning throughout the cooking stages.
For the Sauce
  • 2 tablespoons Unsalted butter Swap for ghee for a dairy-free option.
  • 3 cloves Garlic Opt for fresh or jarred minced garlic as preferred.
  • 1 cup Heavy cream Light cream or half-and-half can be used for a lighter version.
  • 1 cup Parmesan cheese (freshly grated) Pre-grated can work, but may not melt as well.
  • 2 teaspoons Dried Italian herbs A blend of dried herbs like oregano, basil, and thyme works best.
  • to taste Red pepper flakes (optional) Omit for a milder taste.
For the Orzo
  • 1 cup Orzo pasta Substitute with another small pasta if desired.
  • 4 cups Chicken broth (low sodium) Vegetable broth is a great alternative for a vegetarian version.
For Garnishing
  • to taste Fresh parsley Chop finely for the best effect.

Equipment

  • large pot or deep skillet

Method
 

Step‑by‑Step Instructions for Chicken Alfredo Orzo
  1. Season the chicken breasts generously with salt and black pepper. Heat olive oil in a large pot over medium-high heat. Sauté chicken for 4-5 minutes until golden brown. Remove and set aside.
  2. Reduce heat to medium and add unsalted butter to the pot. Add minced garlic and sauté for 30-45 seconds until fragrant.
  3. Add orzo pasta to the pot, stirring to coat in the garlic-infused butter. Toast orzo for about 1 minute, stirring continuously.
  4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 8-10 minutes until orzo is tender yet al dente.
  5. Stir in heavy cream, remaining butter, and grated Parmesan cheese. Add dried Italian herbs and red pepper flakes, then return cooked chicken. Mix well and heat through.
  6. Allow to rest for 2-3 minutes before serving. Adjust seasoning with salt and pepper, then garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

This dish can be stored in the fridge for up to 3 days. For best results, add a splash of broth when reheating to maintain creaminess.

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