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Orzo Pasta Chicken

A simple and delicious weeknight dinner combining tender orzo pasta, shredded chicken, and fresh vegetables, topped with Parmesan cheese.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken Base
  • 1 cup orzo pasta
  • 2 cups cooked chicken, shredded Great for using leftover chicken.
  • 1 cup chicken broth
Vegetables and Seasoning
  • 1 cup vegetables (e.g., spinach, bell peppers, peas) Any vegetables on hand can be used.
  • 1/2 cup grated Parmesan cheese Substitute with other cheeses if preferred.
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Method
 

Cooking Orzo
  1. In a large pot, bring the chicken broth to a boil.
  2. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing
  1. In the same pot, heat the olive oil over medium heat.
  2. Add the cooked chicken and vegetables, sautéing until heated through.
Combining Ingredients
  1. Stir in the cooked orzo, garlic powder, and Parmesan cheese. Mix until well combined.
Seasoning and Serving
  1. Season with salt and pepper to taste. Garnish with fresh herbs if desired before serving.

Notes

To store leftovers, place in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stove with a splash of chicken broth. This dish pairs well with a side salad or crusty bread.