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Cheesy Chicken Broccoli Orzo

A quick one-pot dinner featuring tender chicken, fresh broccoli, and orzo pasta in a rich, creamy sharp cheddar sauce, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie chicken works perfectly
  • 1 cup uncooked orzo pasta
  • 2 cups broccoli florets cut small
  • 2 cups shredded sharp cheddar cheese
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ½ medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp Worcestershire sauce
  • ½ tsp Italian seasoning
  • Salt and black pepper to taste

Equipment

  • Large deep skillet or sauté pan
  • wooden spoon
  • Lid or cover

Method
 

  1. Heat olive oil and butter in a large, deep skillet or sauté pan over medium heat. Once butter melts, add finely chopped onion and cook for 3-4 minutes until soft and translucent.
  2. Add broccoli florets and cook for 2 minutes, stirring occasionally, to slightly soften.
  3. Stir in minced garlic and Italian seasoning, cooking for 30 seconds until fragrant. Add uncooked orzo pasta and stir for another 30 seconds to lightly toast.
  4. Pour in chicken broth, heavy cream, and Worcestershire sauce. Stir to combine and increase heat slightly to bring to a gentle boil.
  5. Once boiling, reduce heat to medium-low and simmer uncovered for about 10 minutes, stirring frequently to prevent sticking. The orzo should become tender and absorb most of the liquid.
  6. Stir in shredded chicken and let heat through for about 2 minutes.
  7. Remove pan from heat completely. Immediately add shredded cheddar cheese and stir vigorously until fully melted and the sauce is smooth and creamy.
  8. Season with salt and black pepper to taste. Cover and let rest for 2-3 minutes to allow the sauce to thicken to perfect consistency.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Reheat with a splash of milk or broth to restore creamy consistency. Substitutions: Use half-and-half instead of heavy cream for lighter version. Try gruyere or fontina cheese for different flavor. Substitute small pasta shapes like ditalini or shells if orzo is unavailable. Tips: Use freshly shredded cheese for smoothest sauce. Stir frequently during cooking to prevent sticking.