# What You'll Need:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
→ Skillet Base
05 - 2 tablespoons olive oil
06 - 3 tablespoons unsalted butter
07 - 1 medium yellow onion, finely diced
08 - 4 cloves garlic, minced
→ Pasta and Liquid
09 - 1 cup dry orzo pasta
10 - 1/2 teaspoon red pepper flakes, optional
11 - 1/2 cup dry white wine or chicken broth
12 - 2 cups low-sodium chicken broth
→ Cream Sauce
13 - 1 cup whole milk or half-and-half
14 - 1/2 cup heavy cream
15 - 1 cup freshly grated Parmesan cheese
→ Finishing
16 - 2 cups baby spinach, roughly chopped
17 - 1/4 cup fresh parsley, chopped
# Steps to Follow:
01 - Coat chicken pieces evenly with salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken and cook until golden brown and cooked through, approximately 4-5 minutes per side. Transfer to a plate.
03 - Reduce heat to medium, add butter and diced onion to the same skillet. Sauté until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add orzo pasta and red pepper flakes if using. Toast for 2 minutes, stirring frequently to coat with fat.
05 - Pour in white wine or chicken broth, scraping the bottom with a spoon to release browned bits. Let simmer for 1-2 minutes.
06 - Pour in chicken broth, milk, and heavy cream. Bring to a gentle simmer, stirring occasionally.
07 - Return seared chicken to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
08 - Stir in freshly grated Parmesan cheese until completely melted and sauce reaches creamy consistency.
09 - Fold in chopped baby spinach and cook for 2 minutes until wilted. Adjust seasoning with additional salt and pepper as needed.
10 - Divide into bowls and garnish with fresh chopped parsley. Serve immediately while hot.
