# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon dried Italian herbs
05 - 2 tablespoons olive oil
→ Vegetables & Aromatics
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
09 - 2 cups baby spinach, roughly chopped
→ Orzo & Sauce
10 - 1 cup orzo pasta
11 - 2 cups low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon crushed red pepper flakes, optional
→ Garnish
15 - Fresh basil leaves for serving
16 - Extra Parmesan cheese for serving
# Directions:
01 - Season chicken pieces with salt, pepper, and dried Italian herbs.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and sauté until golden and cooked through, approximately 5 to 7 minutes. Remove and set aside.
03 - In the same skillet, add onion and sauté for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 additional minute.
05 - Add orzo and stir well to coat with oil and aromatics.
06 - Pour in chicken broth and stir, scraping up browned bits from pan. Reduce heat to medium-low.
07 - Add heavy cream and return cooked chicken to skillet. Simmer uncovered, stirring occasionally, for 8 to 10 minutes until orzo is tender and sauce thickens.
08 - Stir in Parmesan cheese and spinach. Cook for 2 to 3 minutes until spinach wilts and cheese melts. Add splash of broth or water if sauce is too thick.
09 - Taste and adjust seasoning as needed. Sprinkle with red pepper flakes if desired.
10 - Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.
