Make a flavorful, comforting meal with chicken breasts cooked in a rich, creamy pesto sauce alongside orzo pasta, all in one pan.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Skillet
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup prepared basil pesto
1/2 cup grated Parmesan cheese
1 cup dry orzo pasta
1/2 cup frozen peas (optional)
Salt and black pepper to taste
Instructions
Season the chicken pieces with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream, basil pesto, and Parmesan cheese. Mix well until the sauce is smooth.
Add the dry orzo pasta to the sauce. Stir to combine.
Return the cooked chicken to the skillet. Reduce the heat to medium-low, cover the skillet, and simmer for 12-15 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Stir in the frozen peas, if using, during the last 2 minutes of cooking.
Check the seasoning and add more salt or pepper if needed before serving.
Notes
For a thicker sauce, cook uncovered for the last few minutes.
If the sauce becomes too thick, add a splash more chicken broth or milk.
You can substitute orzo with fettuccine or penne, adjusting the cooking time as needed.