In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the cubed chicken and season with salt and pepper.
Sauté for 5–7 minutes or until the chicken is cooked through and lightly golden. Remove from skillet and set aside.
2️⃣ Make the Orzo Base
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant (do not let it brown).
Pour in the chicken broth and bring to a boil.
Stir in the orzo, reduce heat to medium-low, cover loosely, and let simmer for 10 minutes or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
3️⃣ Finish with Cream & Cheese
Once orzo is cooked, reduce heat to low and stir in the heavy cream and Parmesan cheese.
Mix until the sauce is creamy and the cheese is fully melted.
Return the cooked chicken to the skillet and stir to coat in the sauce. Simmer for 2–3 minutes until warmed through.
4️⃣ Serve
Garnish with fresh chopped parsley.
Serve hot on its own or with a side of roasted veggies or a crisp salad.
