Ingredients
Scale
- 2 boneless skinless chicken breasts, cooked & diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 8 oz orzo pasta
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 1/2 yellow onion, finely diced
- 5 tbsp butter
- 2 tbsp olive oil
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
- 1 tsp chicken bouillon powder
- 1/3 cup all-purpose flour
Instructions
- Cook the orzo according to package instructions. Drain and set aside.
- Season the chicken breasts with onion powder, garlic powder, paprika, salt, and black pepper. Add a splash of olive oil to a skillet and cook over medium-high heat until the internal temperature reaches 165°F. Dice into bite-sized pieces.
- In a large skillet over medium-high heat, add butter and olive oil. Once the butter is melted, add diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.
- Reduce heat to low and sprinkle flour over the vegetables. Whisk together until a paste (roux) forms.
- While stirring constantly, cook the roux for 2–3 minutes. Slowly pour in chicken broth, chicken bouillon powder, and heavy whipping cream. Whisk until smooth and slightly thickened.
- Add the diced chicken and simmer until the vegetables are tender and the sauce reaches desired thickness.
- Stir in the cooked orzo until fully combined. Serve warm and enjoy.
Notes
- You can use rotisserie chicken but omit the extra seasonings if doing so.
- Frozen vegetables work well and save prep time; cook until softened.
- Add extra broth if the sauce becomes too thick.
- Best served fresh but leftovers can be refrigerated for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American