Optional garnishes: fresh parsley chopped, extra shredded cheese, crushed red pepper for spice
Instructions
Heat olive oil in a large skillet over medium heat until it shimmers.
Add diced chicken, season with salt, pepper, and paprika, and cook for 5-6 minutes until golden brown and cooked through with no pink remaining. Remove from the skillet and set aside.
In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
Add orzo pasta and stir to coat in the garlic and oil for about 1 minute.
Pour in chicken broth and milk, stirring to combine. Bring to a simmer and cook for about 7-8 minutes, stirring occasionally.
Stir in the broccoli florets and continue cooking for another 3-4 minutes until the broccoli is tender and the orzo is creamy.
Lower the heat and stir in shredded cheddar cheese until fully melted and smooth.
Add the cooked chicken back to the skillet and stir to combine.
Season to taste with extra salt, pepper, or red pepper flakes if desired.
Garnish with fresh parsley and extra cheese before serving warm.
Notes
Use fresh shredded cheese for best melting and creamiest sauce.
Fresh broccoli gives better texture than frozen – if using frozen, add during last 2 minutes.
Rotisserie chicken saves time – add it in step 8 to warm through.
Add extra milk or broth if sauce gets too thick upon standing.