One-Pan Garlic Alfredo Orzo Chicken (Print)

Tender chicken, garlicky Alfredo sauce, and orzo come together in one skillet for a comforting, easy main dish.

# Components:

→ Chicken Protein

01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon Italian seasoning

→ Orzo and Aromatics

05 - 1 tablespoon olive oil
06 - 3 tablespoons unsalted butter, divided
07 - 4 cloves garlic, minced
08 - 1 small yellow onion, finely diced
09 - 1 cup dry orzo pasta
10 - 2 cups low-sodium chicken broth

→ Creamy Sauce Components

11 - 1 cup heavy cream
12 - ½ cup freshly grated Parmesan cheese
13 - ¼ teaspoon ground nutmeg (optional)
14 - 2 cups baby spinach leaves (optional)

→ Finishing Touches

15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving

# Directions:

01 - Season the chicken pieces evenly with kosher salt, black pepper, and Italian seasoning.
02 - In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned chicken and sauté until golden brown and cooked through, approximately 5–6 minutes. Transfer the cooked chicken to a plate and set aside.
03 - Reduce the skillet heat to medium. Add the remaining 2 tablespoons of butter. Stir in the minced garlic and finely diced onion. Cook for 2–3 minutes until fragrant and softened.
04 - Add the dry orzo pasta to the skillet. Toast for 1–2 minutes, stirring constantly, until lightly golden.
05 - Pour in the chicken broth, using a spoon to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook uncovered for 7–8 minutes, stirring occasionally, until the orzo is nearly tender and most of the liquid has been absorbed.
06 - Stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
07 - Return the seared chicken (along with any accumulated juices) to the skillet. If using, add the nutmeg and baby spinach. Cook for an additional 2–3 minutes, allowing the spinach to wilt and ensuring everything is heated through.
08 - Taste the dish and adjust seasoning as needed.
09 - Garnish with chopped fresh parsley and extra grated Parmesan cheese before serving.

# Expert Advice:

01 -
  • Ready in under 45 minutes for ultimate convenience
  • Minimal cleanup since everything cooks in one skillet
  • Rich creamy Alfredo flavor without the heaviness of takeout
  • Family-friendly and picky-eater approved
  • Works with pantry staples you probably already have
02 -
  • Excellent source of protein and calcium
  • Creamy sauce clings to every bite of orzo
  • Leftovers reheat beautifully for lunch the next day
03 -
  • Do not rush the browning stage. Those golden edges on the chicken and toasty bits in the pan build major flavor
  • Always grate Parmesan fresh just before using for best melt and taste. Bagged cheese will not give you the same silky sauce
  • If reheating on the stove add a splash of liquid at the start so the cream sauce stays smooth and luscious

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