Creamy garlic parmesan orzo topped with juicy seasoned chicken and crispy roasted broccoli for the ultimate cozy and comforting dinner.

2 boneless skinless chicken breasts

2 tbsp olive oil

3 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp smoked paprika

Salt to taste

Black pepper to taste

1 cup orzo pasta

2 tbsp butter

3 cloves garlic, minced

1/2 cup grated parmesan cheese

1/3 cup heavy cream

1 1/2 cups chicken broth

1 tbsp cream cheese

2 cups broccoli florets

1 tbsp olive oil

1/2 tsp garlic powder

1/4 tsp chili flakes

Fresh parsley, chopped

Extra parmesan cheese

Lemon wedges

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1. Preheat oven to 425°F (220°C).

2. Toss broccoli florets with olive oil, garlic powder, chili flakes, salt, and black pepper, then roast for 20–25 minutes until crispy on the edges.

3. Season chicken breasts with minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.

4. Heat olive oil in a skillet over medium-high heat and sear chicken for 5–6 minutes per side until golden and fully cooked.

5. Remove chicken from skillet and let it rest before slicing.

6. In the same skillet, melt butter and sauté garlic until fragrant.

7. Add orzo and toast lightly for 1–2 minutes.

8. Pour in chicken broth and simmer until orzo becomes tender and creamy.

9. Stir in heavy cream, cream cheese, and parmesan cheese until smooth.

10. Fold roasted broccoli into the creamy orzo.

11. Top with sliced chicken, extra parmesan, fresh parsley, and serve with lemon wedges.

Freshly grated parmesan melts smoother and gives the sauce a richer flavor.

Do not overcook the orzo because it continues absorbing liquid as it rests.

Add a squeeze of lemon before serving to brighten the creamy garlic flavors.

Store leftovers in an airtight container in the refrigerator for up to 4 days.