Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (450g)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon paprika (1.25 ml)
  • 1 medium onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1 cup orzo pasta (approximately 170g)
  • 4 cups chicken broth (950 ml) (low sodium preferred)
  • 1 (5.2 ounce) package Boursin cheese, crumbled (150g)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup grated Parmesan cheese (30g), plus more for garnish
  • 2 tablespoons chopped fresh parsley, for garnish
  • Optional: 1 cup frozen peas or spinach

Instructions:

  1. Season chicken with salt, pepper, garlic powder, and paprika.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned and cooked through. Remove from skillet and set aside.
  3. Add chopped onion to the skillet and cook until softened. Add minced garlic and cook until fragrant.
  4. Stir in orzo pasta and chicken broth. Bring to a simmer, then reduce heat, cover, and cook until orzo is tender.
  5. Remove from heat. Stir in Boursin cheese, heavy cream, and Parmesan cheese until melted and creamy.
  6. Return cooked chicken to the skillet. If using, stir in frozen peas or spinach.
  7. Simmer gently to heat through.
  8. Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve immediately.