Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 jalapeños, seeded and chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
If you’re feeling adventurous, you can switch up the cheeses or add a handful of crispy bacon bits for an extra layer of flavor.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the orzo and toast it for about 2 minutes until it starts to turn golden. This step adds a nutty depth to the dish that I learned from countless family meals.
- Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and cook for about 10 minutes or until the orzo is tender and most of the liquid is absorbed.
- Stir in the cream cheese, cheddar cheese, garlic powder, and chopped jalapeños. Mix until the cheese is melted and the sauce is creamy.
- Add the cooked chicken back into the skillet, stirring to combine everything evenly. Let it cook for an additional 2-3 minutes until the chicken is heated through.
- Top with sliced green onions before serving. This fresh touch was something my abuela always did to brighten her dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International