Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts cut into cubes
- Kosher salt and black pepper to taste
- 2 teaspoons Italian seasoning divided
- 1 3/4 teaspoons sweet paprika divided
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons minced garlic
- 3/4 cup sun-dried tomatoes packed in oil, chopped and drained
- 1 cup orzo pasta
- 2 3/4 cups chicken broth
- 2/3 cup heavy cream
- 2 cups baby spinach leaves
- 2/3 cup freshly grated Parmesan cheese plus more for garnish
- Fresh parsley or basil chopped (for garnish)
Instructions
- Pat the chicken cubes dry and season with salt, pepper, half of the Italian seasoning, and half of the paprika.
- Heat olive oil in a large skillet over medium-high heat and cook the chicken until the edges are browned, about 3-4 minutes.
- Add the minced garlic, chopped sun-dried tomatoes, and remaining Italian seasoning and paprika to the skillet. Sauté for 2-3 minutes until fragrant.
- Stir in the orzo and chicken broth. Bring to a simmer, cover, and let it cook for 10-12 minutes, stirring occasionally to prevent sticking. If it becomes too dry, add a splash or two of broth.
- Once the orzo is tender, stir in the heavy cream, baby spinach, and Parmesan cheese. Cook until the spinach wilts and the cheese melts, then taste and adjust seasonings.
- Serve immediately. Garnish with fresh parsley or basil and additional Parmesan cheese.
