Cheesy Chicken Broccoli Orzo

Name: Cheesy Chicken Broccoli Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

Cheesy Chicken Broccoli Orzo transforms your weeknight dinner routine with a creamy, one-pot meal that’s ready in just 30 minutes. This comforting pasta dish combines tender chicken, vibrant broccoli, and melty cheddar cheese in a rich, satisfying sauce that will have your family asking for seconds.

I discovered this recipe during one of those frantic Tuesday evenings when soccer practice ran late and everyone was starving. What started as a desperate attempt to throw together whatever was in my fridge became an instant family favorite. The beauty of this cheesy chicken broccoli orzo lies in its simplicity and the fact that everything cooks in one pan, which means less cleanup and more time with your loved ones. The orzo pasta absorbs all those wonderful flavors while staying perfectly tender, and the combination of sharp cheddar with the subtle earthiness of broccoli creates a harmony that even picky eaters can’t resist.

Time to cook!

Ingredients for Cheesy Chicken Broccoli Orzo

When preparing this comforting one-pot meal, I always focus on using quality ingredients that deliver maximum flavor. My go-to approach involves having everything prepped before I start cooking, which makes the entire process smooth and stress-free.

1 tbsp olive oil
1 tbsp butter
½ medium onion, chopped – I recommend using yellow or sweet onion for the best flavor
3 cloves garlic, minced
2 cups broccoli florets (fresh or thawed frozen) – My preference is fresh, cut into uniform bite-sized pieces
½ tsp Italian seasoning
1 cup orzo pasta – In my experience, using high-quality orzo makes a noticeable difference in texture
2 cups chicken broth
1 cup heavy cream
1 tsp Worcestershire sauce – I usually add a splash extra for deeper umami flavor
2 cups cooked shredded chicken (rotisserie works great)
2 cups shredded cheddar cheese (preferably sharp) – Pro tip: shred your own cheese for better melting
Salt & pepper to taste
Large skillet or deep pan and wooden spoon for stirring

Step-by-Step Instructions

I recommend reading through all the steps before you begin, as this recipe moves quickly once you start cooking. In my experience, having everything measured and ready makes the process much smoother.

Step 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.

Step 2: Add chopped onion and sauté for 3-4 minutes until soft and translucent, stirring occasionally to prevent browning.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Stir in the shredded chicken to heat through, about 1-2 minutes until warmed completely.

Step 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.

Step 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.

What to Serve with Cheesy Chicken Broccoli Orzo

The creamy richness of this orzo pairs beautifully with fresh, crisp accompaniments that provide textural contrast and brighten the overall meal.

Hearty Cheddar Garlic Herb Potato Soup: While rich, this soup makes a perfect starter before the orzo main course for special occasions.

Simple Green Salad: Fresh mixed greens with a light vinaigrette adds brightness and helps balance the hearty, cheese-forward main dish, similar to what pairs well with our Creamy Garlic Parmesan Chicken Pasta.

Sheet Pan Sausage and Veggies: The roasted vegetables from this recipe make an excellent side that complements the flavors without competing.

Cucumber Tomato Salad: The crisp freshness and acidity from this light side dish perfectly offsets the creamy, indulgent flavors of the orzo.

Garlic Bread: Classic crusty bread with herb butter cuts through the richness while providing a satisfying crunch that complements the tender pasta, just like what works well with Creamy Italian Sausage Rigatoni.

Storage & Serving Tips

Store leftover cheesy chicken broccoli orzo in an airtight container in the refrigerator for up to 3-4 days. I recommend letting it cool completely before refrigerating to maintain the best texture.

When reheating, warm gently on the stovetop over low heat, adding a splash of chicken broth or cream to restore the original creamy consistency. Pro tip: avoid microwaving at high power, as this can cause the sauce to separate.

This versatile dish works wonderfully for meal prep and can be easily customized with different vegetables or proteins. I often double the recipe on Sunday evenings to have quick lunches ready throughout the week, similar to how I prep our One Pot Chicken Sausage Broccoli Orzo for busy weeks.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Just make sure to thaw and drain the frozen broccoli first to prevent excess moisture from diluting the creamy sauce.

What’s the best way to prevent the cheese from clumping?

Remove the pan from heat before adding cheese and stir it in gradually. Using freshly shredded cheese rather than pre-shredged also helps create a smoother sauce.

Can I make this recipe dairy-free?

Yes, substitute the heavy cream with coconut cream and use your favorite dairy-free cheese alternative. The texture will be slightly different but still delicious.

Conclusion

This cheesy chicken broccoli orzo proves that comfort food doesn’t have to be complicated or time-consuming. With simple ingredients and one pan, you can create a restaurant-quality meal that brings the whole family to the table. The combination of tender pasta, perfectly cooked vegetables, and that irresistibly creamy cheese sauce makes every bite satisfying and memorable. Give this recipe a try tonight and watch it become a regular rotation in your dinner lineup.

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

Cook Time 20

Total Time 30

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

Heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam, about 1-2 minutes.
Add chopped onion and sauté for 3-4 minutes until soft and translucent, stirring occasionally to prevent browning.
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.
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.
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.
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.
Stir in the shredded chicken to heat through, about 1-2 minutes until warmed completely.
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.
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.