# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp dried Italian herbs
05 - 2 tbsp olive oil
→ Vegetables & Aromatics
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
09 - 2 cups baby spinach, roughly chopped
→ Orzo & Sauce
10 - 1 cup orzo pasta
11 - 2 cups low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1/4 tsp crushed red pepper flakes
→ Garnish
15 - Fresh basil leaves, for serving
16 - Extra Parmesan cheese, for serving
# How-To Steps:
01 - Season the chicken pieces with salt, pepper, and Italian herbs, coating evenly.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
03 - In the same skillet, add the onion and sauté for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Stir in the sun-dried tomatoes and cook for another minute to release their flavors.
05 - Add the orzo and stir well to coat with oil and aromatics, toasting lightly for 1–2 minutes.
06 - Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low.
07 - Add heavy cream and return the cooked chicken to the skillet. Simmer uncovered, stirring occasionally, for 8–10 minutes, or until the orzo is tender and the sauce has thickened.
08 - Stir in the Parmesan cheese and spinach. Cook for 2–3 minutes, until the spinach wilts and cheese is melted. If the sauce is too thick, add a splash of broth or water.
09 - Taste and adjust seasoning as needed. Sprinkle with red pepper flakes if desired. Serve hot, garnished with fresh basil and extra Parmesan.
