Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into ½ inch pieces
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ small yellow onion, finely diced
  • 1 ½ cups uncooked orzo pasta
  • 3 cups chicken broth (low sodium)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 cup cherry tomatoes, halved

Instructions:

  1. Heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the cubed chicken breast and sauté until the edges are mahogany-colored and cooked through (about 5-7 minutes). Remove chicken from the pan and set aside.
  2. In the same pan, add the remaining butter and sauté the onion and garlic until fragrant and translucent.
  3. Stir in the dry orzo pasta. Stir constantly for 2-3 minutes until the pasta grains look golden-brown and smell nutty.
  4. Pour in the chicken broth, salt, and pepper. Bring to a gentle simmer, then reduce heat to medium-low. Cover with a lid and cook for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.
  5. Stir the cooked chicken, cherry tomatoes, and baby spinach into the pot. Stir for 2 minutes until the spinach has wilted.
  6. Turn off the heat and fold in the heavy cream and Parmesan cheese. Stir until the sauce is glossy and velvety.