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Cheesy chicken broccoli orzo pasta in large skillet with melted cheddar cheese

Cheesy Chicken Broccoli Orzo

A quick and creamy one-pot pasta dish made with orzo, tender chicken, fresh broccoli, and melty cheddar cheese perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 0.5 medium onion chopped
  • 3 cloves garlic minced
  • 2 cups broccoli florets fresh or thawed frozen
  • 0.5 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 works great
  • 2 cups shredded cheddar cheese preferably sharp
  • Salt and pepper to taste

Equipment

  • Large skillet or deep pan
  • Wooden spoon for stirring

Method
 

  1. Heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam, about 1-2 minutes.
  2. Add chopped onion and sauté for 3-4 minutes until soft and translucent, stirring occasionally to prevent browning.
  3. Add broccoli florets and cook for another 2 minutes, letting them slightly soften while maintaining their bright green color. They should still have some bite to them.
  4. Stir in minced garlic, Italian seasoning, and orzo pasta. Toast for 30 seconds until the garlic becomes aromatic and the orzo is lightly coated with oil.
  5. Pour in chicken broth, heavy cream, and Worcestershire sauce. Stir well and bring to a gentle boil (you'll see small bubbles breaking the surface), then reduce heat to medium-low.
  6. Simmer uncovered for 10 minutes, stirring every 2-3 minutes to prevent the orzo from sticking to the bottom of the pan. The orzo should be tender and most liquid absorbed.
  7. Stir in the shredded chicken to heat through, about 1-2 minutes until warmed completely.
  8. Remove from heat immediately and mix in the cheddar cheese until fully melted and creamy. The residual heat will melt the cheese perfectly without curdling.
  9. Season with salt and pepper to taste, then cover and let rest for 2-3 minutes to allow the sauce to thicken to the perfect consistency.

Notes

Use freshly shredded cheddar for better melting. Cut broccoli into small, uniform florets for even cooking. Stir frequently while simmering to prevent sticking. Remove from heat before adding cheese to prevent curdling.