Creamy Garlic Butter Pepper Jack Chicken Orzo (Printable View)

Tender chicken and orzo in a rich garlic butter sauce with melted Pepper Jack and wilted spinach.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 1 tsp paprika
03 - 1/2 tsp salt
04 - 1/2 tsp freshly ground black pepper

→ Orzo & Aromatics

05 - 1 1/2 cups orzo pasta (uncooked)
06 - 3 tbsp unsalted butter
07 - 5 cloves garlic, minced
08 - 1 small yellow onion, finely chopped

→ Liquids & Creaminess

09 - 2 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/3 cup heavy cream

→ Cheese & Finish

12 - 1 cup shredded Pepper Jack cheese
13 - 2 cups baby spinach, roughly chopped
14 - 2 tbsp freshly chopped parsley (optional)
15 - Lemon wedges, for serving

# How To Make It:

01 - Season chicken pieces evenly with paprika, salt, and black pepper. Ensure all cubes are coated.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Sauté chicken until golden brown and cooked through, approximately 5–6 minutes. Remove to a plate and set aside.
03 - Reduce heat to medium. Melt remaining butter in the skillet. Add garlic and onion; sauté until fragrant and translucent, about 2–3 minutes.
04 - Stir in orzo pasta and toast lightly for 1 minute, coating grains with butter.
05 - Pour in chicken broth and milk, stirring continuously to scrape up any browned bits from the bottom of the skillet.
06 - Bring to a gentle simmer. Cook uncovered, stirring occasionally, for 8–10 minutes until orzo is mostly tender and most liquid is absorbed.
07 - Stir in heavy cream and cooked chicken. Add spinach and Pepper Jack cheese; cook until spinach wilts and cheese melts completely, 2–3 minutes. Adjust seasoning if desired. Garnish with parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything happens in one pan so you get maximum flavor with minimum cleanup
  • The orzo soaks up all that garlic butter and becomes impossibly creamy without constant stirring
02 -
  • Pepper Jack brands vary wildly in saltiness and heat so taste before adding any extra salt at the end
  • The orzo will continue to thicken as it sits so if you reheat leftovers you might need a splash of broth or milk to loosen it up
03 -
  • Do not skip toasting the orzo in the butter before adding the liquid it adds a nutty depth that makes the dish taste restaurant quality
  • Grate your own Pepper Jack if you can because pre shredded cheese has anti caking agents that prevent it from melting smoothly

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