Ingredients
Scale
- 2 cups dry orzo pasta
- 1 lb cooked chicken breast, shredded
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook orzo according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
- Add sun-dried tomatoes and spinach; cook until spinach wilts.
- Stir in heavy cream, Parmesan, Italian seasoning, salt, and pepper. Mix well.
- Add cooked chicken and orzo to the skillet. Combine thoroughly.
- Transfer mixture to a baking dish. Bake uncovered for 20-25 minutes until bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- Use fresh basil for authentic flavor.
- You can substitute Greek yogurt for heavy cream for a lighter version.
- Leftovers taste great reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake, Sauté, Simmer
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg