Description
Creamy Chicken and Artichoke Orzotto made with tender chicken, silky orzo pasta, and bright artichoke hearts in a rich Parmesan sauce.
Ingredients
Scale
- 1 pound boneless skinless chicken breast, cut into bite sized pieces
- 1 1/2 cups orzo pasta
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 3 1/2 cups chicken broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup yellow onion, finely chopped
- 1/3 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt and black pepper. Cook for 5 to 7 minutes until golden and cooked through. Remove and set aside.
- Sauté onion and garlic in the same skillet for 2 to 3 minutes.
- Add orzo and toast for 1 minute.
- Pour in chicken broth and bring to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring occasionally, until orzo is tender.
- Stir in heavy cream, Parmesan cheese, artichoke hearts, and cooked chicken. Cook 2 to 3 minutes until creamy.
- Garnish with parsley and serve warm.
Notes
- Stir occasionally to prevent sticking.
- Add broth gradually if needed.
- Do not overcook orzo.
- Reheat with splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 95mg
Keywords: chicken and artichoke orzotto, creamy orzo recipe, chicken orzo skillet, artichoke pasta dish, one pan chicken orzo