1-First Steps: Prep and Cook the Chicken Start by dicing 1.5 pounds of boneless, skinless chicken breast into cubes for even cooking. Heat 2 tablespoons of olive oil in a large pan over medium heat, then add the chicken along with 4-5 cloves of mashed garlic, 2 teaspoons each of Italian seasoning and paprika, ½ teaspoon of kosher salt, and 1 teaspoon of ground black pepper. Cook for 5-7 minutes until the chicken turns golden and is fully cooked through, stirring to coat it in those aromatic spices.

2-Add the Orzo and Build the Sauce: Once the chicken is set aside, use the same pan to add 1 cup of orzo pasta and toast it for about 2 minutes to enhance its nutty flavor. Pour in 2¾ cups of chicken broth or water, bring it to a simmer, and let it cook for 8-10 minutes until the orzo is tender and most of the liquid is absorbed. For a creamy finish, stir in ¾ cup of full-fat coconut milk or heavy cream, then add 2 large handfuls of fresh spinach and mix until the spinach wilts down.

3-Final Touches and Serving: Finish by stirring in ¾ cup of freshly grated Parmesan cheese to create that rich, comforting sauce. Return the cooked chicken to the pan and let everything simmer together for another 2-3 minutes to blend the flavors. If you’re adapting for dietary preferences, like using vegetable broth for a lighter version, this is the spot to make those changes. For more ideas on quick chicken meals, explore our recipe for Mexican chicken and rice that pairs well with orzo dishes.