Ingredients :
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp butter
1 cup orzo pasta
3 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 cup grated Parmesan cheese
8-10 asparagus spears, trimmed
Fresh parsley, chopped (for garnish)
Directions :
Season & Cook Chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Sear the chicken for 5-6 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
Cook Orzo: In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant. Add orzo, stirring to coat, then pour in chicken broth. Simmer for 8-10 minutes until orzo is tender, stirring occasionally.
Add Cream & Parmesan: Reduce heat to low, stir in heavy cream and Parmesan until the sauce is creamy and smooth.
Add Asparagus: Place asparagus on top of the orzo, cover, and cook for 3-4 minutes until the asparagus is tender.
Slice Chicken & Serve: Slice the chicken and return to the skillet, placing it on top of the creamy orzo. Garnish with fresh parsley and additional Parmesan if desired.
Additional Information
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Calories: 540 kcal
