One-Pot Cheesy Chicken Orzo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 tablespoon butter
03 -
1/2 medium onion, chopped
04 -
2 cups broccoli, cut into bite-size florets
05 -
3 cloves garlic, minced
06 -
1/2 teaspoon Italian seasoning
07 -
1 cup uncooked orzo pasta
08 -
2 cups chicken broth
09 -
1 cup heavy/whipping cream
10 -
1 teaspoon Worcestershire sauce
11 -
2 cups cooked shredded/rotisserie chicken
12 -
2 cups shredded sharp cheddar
13 -
Salt & pepper to taste
# Instructions:
01 -
Heat the olive oil and butter in a pot over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until it starts to soften and become translucent.
02 -
Add your bite-sized broccoli florets to the pot and continue cooking for another 2 minutes, stirring often so nothing burns.
03 -
Stir in the minced garlic, Italian seasoning, and orzo pasta. Cook for about 30 seconds until the garlic becomes fragrant.
04 -
Pour in the chicken broth, heavy cream, and Worcestershire sauce. Once the mixture just starts to bubble, reduce the heat to medium or medium-low. Let it cook gently for 10 minutes uncovered, stirring frequently. You want a gentle simmer, not a rolling boil, so the orzo cooks properly without the liquid reducing too much.
05 -
Stir in your shredded rotisserie chicken, mixing it throughout so it warms up in the hot pasta mixture.
06 -
Remove the pot from heat and stir in the shredded sharp cheddar until it's completely melted and creates a creamy sauce. Season with salt and pepper to taste. If the sauce seems too thin, cover the pot and let it sit for a few minutes to thicken up.
# Notes:
01 -
If the pasta absorbs liquid too quickly, add a splash more broth or cream
02 -
For firmer broccoli, add it later in the cooking process
03 -
Using rotisserie chicken makes this dish extra quick to prepare