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Cheesy Chicken Broccoli Orzo

Cheesy Chicken Broccoli Orzo

This Cheesy Chicken Broccoli Orzo is a creamy, dreamy, one-pot pasta dish that brings together tender chicken, vibrant broccoli, and a rich cheddar cheese sauce. It’s a simple, high-protein meal that is perfect for busy weeknights and delivers pure comfort in a bowl. The orzo cooks directly in the broth and cream, creating a naturally thick and flavorful sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ½ medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups broccoli florets (fresh or thawed from frozen)
  • ½ tsp Italian seasoning
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 2 cups cooked, shredded chicken (rotisserie chicken works great!)
  • 2 cups shredded sharp cheddar cheese
  • Salt & pepper to taste

Equipment

  • Large skillet or Dutch oven

Method
 

Instructions
  1. Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Once the butter is melted, add the chopped onion and cook for 3–4 minutes, until it starts to soften and become translucent.
  2. Add Broccoli: Add the broccoli florets to the skillet and cook for another 2 minutes. You want them to turn bright green and just begin to get tender.
  3. Toast the Orzo: Stir in the minced garlic, Italian seasoning, and the dry orzo pasta. Cook for about 30 seconds, stirring constantly. Toasting the orzo brings out a wonderful nutty flavor that adds depth to the dish.
  4. Add Liquids: Pour in the chicken broth, heavy cream, and Worcestershire sauce. Stir everything together and bring the mixture to a boil. Then, reduce the heat to a gentle simmer.
  5. Simmer the Orzo: Let the orzo cook uncovered for about 10 minutes, stirring frequently to prevent it from sticking to the bottom of the pan. The sauce will begin to thicken as the orzo cooks.
  6. Add the Chicken: Stir in the shredded chicken and cook just long enough for it to heat through, usually about a minute.
  7. Melt the Cheese: Remove the skillet from the heat completely. This is key! Gradually stir in the shredded cheddar cheese until it’s completely melted and the sauce is smooth and creamy.
  8. Rest and Season: Season with salt and pepper to your liking. Let the dish sit for 2–3 minutes off the heat. It will thicken up beautifully as it cools slightly. Serve warm!

Notes

For a perfectly creamy cheese sauce, use freshly shredded cheese from a block and add it after removing the skillet from the heat to prevent the sauce from becoming grainy or oily. Start checking the orzo for doneness around the 8-minute mark to avoid overcooking, as it will continue to cook in the residual heat of the sauce. Leftovers can be stored in the refrigerator and reheated on the stovetop with a splash of milk or broth to restore creaminess.