Ingredients
Scale
2 boneless, skinless chicken breasts, cooked and diced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper, to taste
8 ounces orzo pasta
2 celery stalks, finely diced
2 carrots, finely diced
½ yellow onion, finely diced
5 tablespoons butter
2 tablespoons olive oil
2 cups chicken broth
½ cup heavy whipping cream
1 teaspoon chicken bouillon powder
⅓ cup all-purpose flour
Instructions
- Prepare the orzo according to package directions. Drain and set aside.
- Season chicken with onion powder, garlic powder, paprika, salt, and pepper. Cook until internal temperature reaches 165°F. Dice.
- Melt butter with olive oil in a skillet. Add onion, carrots, and celery. Cook until slightly softened.
- Sprinkle flour over vegetables and whisk to form a paste. Cook for 2-,3 minutes.
- Whisk in chicken broth and heavy cream until smooth and thickened.
- Add diced chicken, chicken bouillon powder, and cooked orzo. Simmer until heated through and desired consistency.
Notes
- For a lighter sauce, substitute whole milk for heavy cream.
- Add frozen peas or corn at the end for extra veggies.
- Leftover turkey or rotisserie chicken work great.
- Reheats beautifully; add a splash of broth when reheating if needed.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg