This Cheesy Chicken Broccoli Orzo is creamy, cheesy, and just the right mix of tender orzo, bright broccoli, and shredded chicken. The texture is rich and slightly saucy from heavy cream and melted sharp cheddar, with small bites of broccoli for freshness. It cooks mostly in one pan and comes together fast, making it perfect for a weekday dinner when you want comfort without fuss. The flavors are simple and familiar — savory, cheesy, and slightly tangy from Worcestershire sauce. If you like one-pan dinners, you might also enjoy our best chicken fajita casserole — creamy & cheesy for another easy, cozy meal idea.
Why You’ll Love This Cheesy Chicken Broccoli Orzo
- One-pan cooking: sauté, simmer, and melt in a single skillet for minimal cleanup.
- Speedy weeknight meal: cooks in about 20–25 minutes after prep.
- Creamy, cheesy comfort: heavy cream and sharp cheddar create a rich, satisfying sauce.
- Protein + veg in one dish: shredded chicken and broccoli make it a balanced plate.
- Flexible leftovers: reheats well for lunches or quick dinners.
- Kid-friendly texture: small orzo is easy to eat and loved by all ages.
- Pantry-friendly base: uses orzo and common seasonings for easy ingredient swaps.
What Is Cheesy Chicken Broccoli Orzo?
Cheesy Chicken Broccoli Orzo is an easy, skillet-style pasta dish that blends small rice-like orzo with shredded chicken, broccoli florets, and a creamy cheddar sauce. The orzo cooks right in the liquid, so the grains soak up flavor and produce a silky, slightly saucy finish. The taste is rich, savory, and cheesy with a mild tang from Worcestershire sauce and a herby note from Italian seasoning. It reads like comfort food but feels light enough for a weeknight — a cozy, family-friendly meal that hits the spot without long prep or complicated steps.
Ingredients for Cheesy Chicken Broccoli Orzo
For the Base
- 1 tbsp olive oil
- 1 tbsp butter
- ½ medium onion, chopped
- 2 cups broccoli florets (fresh or thawed frozen)
For the Pasta & Seasoning
- 3 cloves garlic, minced
- ½ tsp Italian seasoning
- 1 cup orzo pasta
- 2 cups chicken broth
For the Creamy Sauce & Protein
- 1 cup heavy cream
- 1 tsp Worcestershire sauce
- 2 cups cooked shredded chicken (e.g., rotisserie)
- 2 cups shredded cheddar cheese (preferably sharp)
To Serve
- Salt & pepper to taste
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Use leftover roast, rotisserie, or poached chicken. For a budget swap, use cooked shredded turkey or canned chicken (drain well).
- Broccoli: Fresh gives the best texture. If you use frozen, thaw and pat dry to avoid extra water. Cauliflower florets can substitute for a milder taste.
- Heavy cream: For a lighter version, use half-and-half mixed with 2 tbsp cream cheese or 2 tbsp cornstarch to help thicken, but expect a slightly less rich result (optional).
- Cheese: Sharp cheddar gives bold flavor. You can use Colby, Monterey Jack, or a mix of cheddar and mozzarella for milder, stretchier cheese.
- Broth: Low-sodium chicken broth lets you control salt; taste and add salt at the end. Vegetable broth is a fine vegetarian-friendly swap if you replace chicken with a plant protein.
- Orzo: If needed, substitute with small pastas like acini di pepe or small shells. Cook time may vary.
Step-by-Step Instructions
Step 1 – Heat oil and butter; sauté onion
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add ½ medium chopped onion and sauté for 3–4 minutes until soft and translucent.
Visual cue: The onion should look glossy and soft, not browned.
Step 2 – Add broccoli and cook briefly
Add 2 cups broccoli florets to the skillet and cook 2 more minutes, stirring so the broccoli warms and brightens but stays slightly crisp.
Step 3 – Stir in garlic, seasoning, and orzo
Stir in 3 cloves minced garlic and ½ tsp Italian seasoning, then add 1 cup orzo pasta. Toast the orzo with the aromatics for about 30 seconds, stirring so it picks up flavor.
Step 4 – Add liquids and simmer
Pour in 2 cups chicken broth, 1 cup heavy cream, and 1 tsp Worcestershire sauce. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 10 minutes, stirring often so the orzo cooks evenly and the sauce reduces slightly.
Pro cue: Stir every 1–2 minutes to prevent orzo from sticking and to check liquid level — the mixture should thicken but remain saucy.
Step 5 – Add chicken and finish with cheese
Add 2 cups cooked shredded chicken and stir to heat through. Remove the skillet from heat and stir in 2 cups shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Step 6 – Rest and serve
Let the dish sit 2–3 minutes to thicken before serving. This helps the sauce set and makes plating easier.
Pro Tips for Success
- Use a wide skillet so the orzo cooks in a single layer and absorbs liquid evenly.
- Don’t rush to add all the salt; the cheddar and broth add sodium. Taste after melting the cheese.
- If the mixture looks too thick after adding chicken, stir in 1–2 tbsp hot water or broth to loosen it.
- For even cooking, keep the simmer low and stir often so orzo doesn’t stick to the pan bottom.
- Shred the cheese yourself for better melting and flavor; pre-shredded often has anti-caking agents that change texture.
- Let the dish rest a few minutes off heat — the sauce firms up to the right consistency.
- To keep broccoli bright and slightly crisp, don’t overcook it in step 2; it will finish cooking in the simmer.
Flavor Variations
- OPTIONAL: Add red pepper flakes (½ tsp) in step 3 for a mild kick.
- OPTIONAL: Stir in 1 cup frozen peas with the chicken for extra veg and color.
- OPTIONAL: Swap cheddar for a mix of cheddar and Gruyère for a nuttier, more complex sauce.
- OPTIONAL: Add 2 tbsp Dijon mustard to the cream mixture for tang and depth.
- OPTIONAL: Toss in ½ cup sun-dried tomatoes (chopped) after the cheese for bursts of sweet acidity.
- OPTIONAL: For a smoky note, mix in ½ tsp smoked paprika with the Italian seasoning.
Serving Suggestions
- Serve with a simple green salad dressed in vinaigrette to cut the richness.
- Add crusty bread or garlic bread to mop up the creamy sauce.
- For a lighter meal, pair with steamed green beans or a lemony arugula salad.
- Plate in shallow bowls and finish with extra shredded cheddar or chopped fresh parsley.
- Serve at family dinners, potlucks, or casual Sunday lunches — it scales well.
- For kids, plate the orzo plain and add steamed broccoli on the side if they prefer separate items.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the full dish, cool, and store in an airtight container for up to 3 days. Reheat gently.
- Prep ahead: Chop the onion and broccoli and shred the cheese up to 2 days before for faster assembly. Cooked chicken can be prepared earlier and stored.
- Reheating best practice: Reheat on the stove over low heat with a splash of broth or milk (1–3 tbsp) and stir until warmed. Microwave in short bursts, stirring between, and add a bit of liquid if the sauce seems dry.
- Texture changes: The sauce will thicken in the fridge as the pasta absorbs liquid. Add a splash of broth or cream when reheating to restore creaminess.
Storage and Freezing Instructions
- Refrigerator: Keep leftovers in an airtight container for up to 3–4 days.
- Freezing: Freezing creamy pasta dishes is not ideal because the cream and cheddar can separate and become grainy when thawed. If you must freeze, cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge overnight and reheat slowly on the stove with added broth to help recombine the sauce.
- Best alternative: Freeze cooked chicken and any dry or prepped components (chopped onion, measured orzo) separately, then finish the recipe fresh to preserve texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 843 | 37 g | 42 g | 54 g | 3 g | 1,000 mg
Estimates vary by brands and portions.
FAQ About Cheesy Chicken Broccoli Orzo
Q: My orzo is still firm after 10 minutes — what do I do?
A: Simmer a few more minutes with a splash of hot broth, stirring often until tender.
Q: The sauce looks too watery — how can I fix it?
A: Remove from heat and stir in the shredded cheddar off the stove; let it sit 2–3 minutes to thicken. If still thin, simmer gently to reduce, or whisk in a small handful of extra cheese.
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner and less rich. Thicken with a small slurry (1 tsp cornstarch + 1 tbsp cold water) if needed.
Q: How do I prevent the broccoli from becoming mushy?
A: Don’t overcook in step 2; cook just 2 minutes, and let it finish cooking during the simmer. For very crisp broccoli, steam separately and fold in at the end.
Q: Can I make this vegetarian?
A: Use vegetable broth and swap chicken for cooked beans or a high-quality meat substitute; note the final flavor will differ.
Q: How many does this recipe serve?
A: It generally serves 3–4 people as a main, depending on portion size and sides.
TastyInspo Notes
- Finish with a small pat of butter on top of each serving for a glossy, rich sheen.
- A squeeze of fresh lemon before serving brightens the flavors and cuts through richness.
- Garnish with chopped fresh parsley or chives for color and a fresh note.
- Warm plates slightly before serving to keep the dish creamy longer at the table.
- If you like a crunchy contrast, top with toasted breadcrumbs or fried shallots just before serving.
Troubleshooting
- Problem: Bland flavor. Fix: Add a pinch more salt or a splash of Worcestershire; a little acid like lemon juice brightens it.
- Problem: Overcooked, mushy broccoli. Fix: Reduce broccoli cook time next time; optionally fold in briefly steamed raw florets at the end.
- Problem: Sauce split or grainy after reheating. Fix: Reheat slowly with a splash of broth and whisk in a small knob of butter to bring the sauce back together.
- Problem: Orzo clumps or sticks to pan. Fix: Stir more frequently and maintain a gentle simmer; use a wide pan to spread the orzo.
- Problem: Too thick after resting. Fix: Stir in warm broth a tablespoon at a time until you reach the desired consistency.
- Problem: Too salty. Fix: Stretch the dish with more cooked orzo or unsalted cooked rice and add a squeeze of lemon to balance.
Final Thoughts
This Cheesy Chicken Broccoli Orzo is a simple, satisfying skillet meal that delivers creamy texture, familiar flavors, and quick cleanup — perfect for busy nights when you want comfort without effort. If you’d like to compare versions or try a similar crowd-pleasing recipe, check out this flavorful Cheesy Chicken Broccoli Orzo – Modern Honey.
Cheesy Chicken Broccoli Orzo
Ingredients
For the Base
- 1 tbsp olive oil
- 1 tbsp butter
- ½ medium onion, chopped
- 2 cups broccoli florets fresh or thawed frozen
For the Pasta & Seasoning
- 3 cloves garlic, minced
- ½ tsp Italian seasoning
- 1 cup orzo pasta
- 2 cups chicken broth
For the Creamy Sauce & Protein
- 1 cup heavy cream for a lighter version, use half-and-half mixed with cream cheese
- 1 tsp Worcestershire sauce
- 2 cups cooked shredded chicken e.g., rotisserie
- 2 cups shredded cheddar cheese preferably sharp
To Serve
- to taste salt
- to taste pepper
Instructions
Preparation
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
- Add ½ medium chopped onion and sauté for 3–4 minutes until soft and translucent.
- Add 2 cups broccoli florets to the skillet and cook for 2 more minutes, stirring to keep the broccoli bright and slightly crisp.
Cooking
- Stir in 3 cloves minced garlic and ½ tsp Italian seasoning, then add 1 cup orzo pasta. Toast the orzo for about 30 seconds.
- Pour in 2 cups chicken broth, 1 cup heavy cream, and 1 tsp Worcestershire sauce. Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring often.
- Add 2 cups cooked shredded chicken and stir to heat through. Remove from heat and stir in 2 cups shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Serving
- Let the dish sit for 2–3 minutes to thicken before serving.
