Chicken Alfredo Orzo
Savor the rich flavors of Chicken Alfredo Orzo, featuring creamy garlic-Parmesan sauce, orzo pasta, and tender chicken pieces!
Servings: 4 people
Calories: 807kcal
Ingredients
Chicken
- 2 boneless skinless chicken breasts, about 1 pound total, pat dry with paper towel
- ½ teaspoon garlic salt
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Pasta and Sauce
- 1 cup (136 g) orzo pasta, cooked according to package instructions
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 teaspoons minced garlic
- 1 ½ cups (357 g) heavy whipping cream
- 1 ½ cups (150 g) parmesan cheese, finely grated
- ¼ teaspoon kosher salt, or salt to taste
- ⅛ teaspoon black pepper
- fresh parsley, chopped for garnish
Instructions
- In a small bowl, mix garlic salt, paprika, kosher salt, and black pepper.
- Rub the seasoning mixture evenly over both sides of the chicken breasts.
- To a large skillet over medium-high heat, add oil. Once the oil is hot and shimmering, add the chicken breasts. Cook for about 5 to 6 minutes per side, or until the internal temperature reaches 165°F. (Depending on the size of the chicken breasts, cooking times may vary.)
- Transfer the cooked chicken to a plate and tent with aluminum foil to rest.
- In a separate skillet over medium heat, melt butter. Once melted, stir in the garlic and cook for 1 minute.
- Pour in the heavy cream and stir to combine. Bring to a gentle simmer, then reduce heat to low.
- Add the Parmesan cheese, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth and thickened, about 3 to 4 minutes.
- Add the cooked orzo to the skillet and stir until fully coated in the sauce. Keep warm over low heat.
- Slice the rested chicken breasts into thin strips.
- To serve, spoon the creamy orzo onto plates.
- Top with sliced chicken, and garnish with fresh parsley.
Nutrition
Serving: 1portion | Calories: 807kcal