A quick and creamy one-pot pasta dish made with orzo, tender chicken, fresh broccoli, and melty cheddar cheese—perfect for busy weeknights.

1 tbsp olive oil

1 tbsp butter

½ medium onion (chopped)

3 cloves garlic (minced)

2 cups broccoli florets (fresh or thawed)

½ tsp Italian seasoning

1 cup orzo pasta

2 cups chicken broth

1 cup heavy cream

1 tsp Worcestershire sauce

2 cups cooked shredded chicken (rotisserie)

2 cups shredded cheddar cheese (sharp)

Salt & pepper to taste

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1. Heat oil and butter in a skillet over medium heat. Sauté onions for 3–4 minutes.

2. Add broccoli; cook 2 more minutes.

3. Stir in garlic, seasoning, and orzo; toast 30 seconds.

4. Pour in broth, cream, and Worcestershire sauce. Bring to a boil; reduce to simmer.

5. Cook uncovered for 10 minutes, stirring often.

6. Add chicken; stir to heat through.

7. Remove from heat; stir in cheddar until melted.

8. Season with salt and pepper. Let sit 2–3 minutes to thicken.

Use freshly grated cheese for smoother texture.

Substitute cream with half-and-half for a lighter version.

Add red pepper flakes for a spicy twist.

Serve with garlic bread or salad.