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Creamy Chicken Parmesan Orzotto : Comforting, Cheesy & Risotto-Inspired

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All the cozy, creamy comfort of risotto—without the stirring! One pot, 30 minutes, cheesy, satisfying perfection.

Ingredients

Scale

  • 1 tablespoon olive oil

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • Salt, pepper, and Italian seasoning, to taste

  • 1 cup orzo pasta

  • 1 garlic clove, minced

  • 1½ cups low-sodium chicken broth

  • 1 cup marinara sauce

  • ½ cup milk, half-and-half, or heavy cream (optional for richness)

  • ½ cup freshly grated Parmesan cheese

  • Fresh basil or parsley, for garnish (optional)

Instructions

  • Cook the Chicken
    Heat olive oil in a large skillet or Dutch oven over medium heat. Pat chicken dry and season generously with salt, pepper, and Italian seasoning.
    Add chicken to the hot pan and cook 5–7 minutes, until golden and cooked through. Transfer to a plate; do not wipe out the pan.

  • Toast the Orzo
    Add minced garlic and dry orzo to the same pan. Toast 1–2 minutes, stirring constantly, until fragrant and lightly golden.

  • Simmer
    Pour in the chicken broth and marinara sauce. Scrape up any browned bits from the bottom of the pan.
    Bring to a gentle simmer, reduce heat to medium-low, cover, and cook 10–12 minutes, stirring once or twice, until orzo is tender and most liquid is absorbed.

  • Make It Creamy
    Stir in the milk or cream (if using), cooked chicken, and Parmesan. Mix until cheese melts and sauce becomes creamy. Taste and adjust seasoning.

  • Serve
    Spoon into bowls and garnish with fresh basil or parsley and extra Parmesan.

Find it online: https://thecomfortspoon.com/creamy-chicken-parmesan-orzotto-comforting-cheesy-risotto-inspired/