Ingredients
2 boneless, skinless chicken breasts, cooked and diced
1 cup orzo pasta
2 cups broccoli florets
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
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Cook orzo according to package instructions. In the last 2 minutes of cooking, add the broccoli florets to the pot to blanch.
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While the pasta and broccoli cook, heat olive oil in a large skillet over medium heat. Add the diced, cooked chicken and sauté for 2-3 minutes.
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Add heavy cream, garlic powder, salt, and pepper to the skillet. Stir to combine and let it simmer for 2 minutes.
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Stir in the mozzarella and Parmesan cheeses until melted and smooth.
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Add the cooked orzo and broccoli to the skillet and toss everything to combine.
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Serve immediately and enjoy!
Notes
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Variations: Add extra vegetables like spinach, peas, or bell peppers for added nutrition. For a spicier kick, add red pepper flakes or a splash of hot sauce. You can also substitute the mozzarella and Parmesan with cheddar, gouda, or fontina for a different flavor.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of milk or cream if needed, or microwave individual servings for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
