Pat the chicken pieces dry with a paper towel.

Sprinkle garlic powder, paprika, salt, and pepper evenly over the chicken.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the chicken pieces to the skillet in a single layer.

Cook the chicken for 4–5 minutes on each side, or until golden brown and cooked through.

Remove the chicken from the skillet and set aside on a plate.

Pro Tip: Don’t overcrowd the pan—cook in batches if needed. Overcrowding can steam the chicken instead of browning it.

In the same skillet, reduce heat to medium-low.

Add minced garlic to the skillet.

Sauté the garlic for 30–60 seconds until fragrant.

Stir constantly to prevent burning.

Pro Tip: Garlic burns quickly, so watch it closely and stir continuously.

Pour 1 cup of orzo into the skillet with the garlic.

Stir for 1–2 minutes to lightly toast the orzo.

Slowly pour in 2 ½ cups of chicken broth while stirring.

Add 1 cup of heavy cream and 1 teaspoon of Italian seasoning.

Stir everything together so the orzo is evenly distributed in the liquid.

Pro Tip: Toasting the orzo first adds a subtle nutty flavor and helps prevent it from sticking together.

Bring the skillet to a gentle simmer over medium heat.

Reduce the heat to low and cover the skillet with a lid.

Cook for 10–12 minutes, stirring occasionally, until the orzo is tender.

Check the consistency—if it seems too thick, add 2–3 tablespoons of broth or water at a time until it reaches your desired creaminess.

Pro Tip: Stir occasionally to prevent the orzo from sticking to the bottom and to ensure even cooking.

Return the cooked chicken to the skillet.

Sprinkle ½ cup of grated Parmesan over the chicken and orzo.

Stir gently until the chicken is coated and the cheese has melted into a creamy sauce.

Taste and add salt and pepper as needed.

Pro Tip: Freshly grated Parmesan melts better than pre-shredded and gives a smoother, creamier sauce.

If using spinach or other quick-cooking vegetables, stir them in now.

Cover the skillet for 1–2 minutes to allow the spinach to wilt.

Give the skillet one final stir to combine everything evenly.

Scoop the creamy chicken orzo onto plates or bowls.

Optional: Sprinkle extra Parmesan on top.

Serve immediately while warm.

Pro Tip: This dish is best enjoyed fresh. If you must store leftovers, refrigerate in an airtight container for up to 3 days and gently reheat with a splash of broth or cream to restore creaminess.