Ingredients:

• 2 boneless, skinless chicken breasts

• 1 cup orzo pasta

• 2 tbsp olive oil

• 2 tbsp butter

• 4 cloves garlic, minced

• 1 ½ cups chicken broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• Salt and black pepper, to taste

• 1 tbsp chopped parsley (for garnish)

Instructions:

1. Season chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.

2. Heat olive oil in a skillet over medium heat. Sear chicken on both sides until golden and cooked through (about 6–7 minutes per side). Remove and set aside.

3. In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.

4. Add orzo and toast for 1–2 minutes, stirring often.

5. Pour in chicken broth and simmer until orzo is almost tender (about 8–10 minutes).

6. Stir in heavy cream and Parmesan cheese, cooking until sauce thickens and orzo is creamy.

7. Slice the crispy chicken and place it over the creamy garlic Parmesan orzo.

8. Garnish with chopped parsley and extra Parmesan before serving.