Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into chunks
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 1 cup dry orzo pasta
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat.
- Season chicken chunks with salt and pepper, then sear until browned on all sides, about 5 minutes.
- Add garlic to the skillet and cook until fragrant, about 1 minute.
- Stir in orzo, sun-dried tomatoes, and Italian seasoning. Cook for 2 minutes.
- Add heavy cream and Parmesan cheese, stirring until well combined.
- Transfer mixture to a baking dish, top with spinach, and bake uncovered for 20-25 minutes until bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- Use fresh basil for the best flavor, or substitute with parsley if preferred.
- Can be prepared ahead and baked just before serving for convenience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Bake and sauté
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 serving
- Calories: 530 Kcal
- Sugar: 6g
- Sodium: 880mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 125mg