Description
A delightful one-pan meal featuring tender chicken, fresh broccoli, and savory cheddar cheese in a rich orzo pasta sauce, perfect for a comforting weeknight dinner.
Ingredients
1 lb orzo pasta
2 cups cooked chicken, shredded
1 cup fresh broccoli florets
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese (for topping)
1/4 cup chopped fresh chives (for topping)
Fresh parsley leaves (optional, for garnish)
Red pepper flakes (optional, for garnish)
Instructions
Step 1: Cook the orzo pasta according to package instructions until al dente. Drain thoroughly and set aside.
Step 2: In a large saucepan or Dutch oven, melt the butter over medium heat. Stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until lightly golden. Gradually whisk in the milk until the sauce is smooth and creamy. Season with salt and black pepper.
Step 3: Add the cooked orzo, shredded chicken, broccoli florets, shredded cheddar cheese, grated Parmesan cheese, and chopped fresh parsley to the saucepan with the sauce. Stir until all ingredients are well combined and the cheese has melted into the creamy sauce.
Step 4: Serve immediately. Garnish each serving with a sprinkle of additional grated Parmesan cheese, fresh chives, fresh parsley leaves, and a pinch of red pepper flakes, if desired.
Notes
For best results, use freshly shredded cooked chicken and blanched broccoli. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
