# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 500 g), cut into 2 cm cubes
→ Pasta
02 - 1 cup (200 g) orzo pasta, uncooked
→ Vegetables and Aromatics
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 2 cups (60 g) baby spinach, roughly chopped
06 - 1 tablespoon fresh parsley, chopped, plus more for garnish
→ Dairy
07 - 2 tablespoons unsalted butter
08 - 1 cup (240 ml) heavy cream
09 - 1 cup (100 g) freshly grated Parmesan cheese
10 - 1/2 cup (120 ml) whole milk
→ Pantry Staples
11 - 2 tablespoons olive oil
12 - 2 cups (480 ml) low-sodium chicken broth
13 - 1/2 teaspoon dried Italian herbs
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon freshly ground black pepper
16 - 1/8 teaspoon red pepper flakes (optional)
# Directions:
01 - Heat a large, deep skillet over medium-high heat. Add olive oil and unsalted butter. Season chicken cubes with salt and pepper. Add to the preheated skillet and sauté until golden brown and cooked through, approximately 5-6 minutes. Remove chicken from the skillet and set aside on a plate.
02 - In the same skillet, add the finely chopped yellow onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Add the uncooked orzo pasta to the skillet. Toast for 1-2 minutes, stirring frequently, until lightly golden.
04 - Pour in the chicken broth, whole milk, and heavy cream. Stir in the dried Italian herbs and optional red pepper flakes. Bring the mixture to a gentle simmer.
05 - Reduce the heat to medium-low. Cook uncovered, stirring occasionally, for 8-10 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
06 - Add the roughly chopped baby spinach and return the cooked chicken (along with any accumulated juices) to the skillet. Stir in the freshly grated Parmesan cheese until it is completely melted and the sauce is creamy. Continue to cook for 2-3 minutes until the spinach is wilted and the sauce has thickened.
07 - Adjust seasoning to taste with additional salt and pepper if necessary. Garnish with chopped fresh parsley and extra Parmesan cheese, if desired. Serve immediately.
