Ingredients:

1 lb boneless, skinless chicken breasts or thighs, diced

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and black pepper to taste

1 ½ cups uncooked orzo pasta

3 cups low-sodium chicken broth

2 cups broccoli florets (fresh or frozen)

1 cup grated Parmesan cheese

1/2 cup heavy cream

1 tablespoon butter

Fresh parsley or basil, chopped (for garnish)

Directions:

Heat olive oil in a large deep skillet over medium-high heat.

Add diced chicken, season with salt, pepper, garlic, and Italian seasoning. Sauté until the chicken is golden and cooked through, about 6–8 minutes. Remove chicken and set aside.

In the same skillet, melt butter. Add the orzo and stir frequently for 2 minutes until slightly toasted.

Pour in chicken broth and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring often, until the orzo is tender and the liquid is mostly absorbed.

Stir in the broccoli and cooked chicken. Cover and cook for 3–4 more minutes until broccoli is bright and tender.

Add heavy cream and Parmesan cheese. Stir until creamy and smooth.

Adjust seasoning if needed. Garnish with parsley or basil and serve hot.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes