Creamy Cacio e Pepe Orzo Risotto with Rosemary Chicken

Ingredients :

For the Chicken:

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tbsp fresh rosemary, chopped

Salt and pepper, to taste

1 lemon wedge (for garnish)

For the Cacio e Pepe Orzo:

1 tbsp butter

1 cup orzo pasta

2 cups chicken broth, warmed

1/2 cup Parmesan cheese, grated

1/4 cup Pecorino Romano cheese, grated

1/2 tsp freshly ground black pepper (or to taste)

1/4 cup heavy cream (optional for extra creaminess)

Directions :

Prepare the Chicken

Season chicken breasts with salt, pepper, and rosemary. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side or until golden brown and fully cooked. Set aside and keep warm.

Cook the Orzo

In the same skillet, melt butter over medium heat. Add orzo and sauté for 1-2 minutes until lightly toasted. Slowly add the warm chicken broth, stirring frequently, until orzo is al dente and most of the liquid is absorbed (about 8-10 minutes).

Finish the Orzo

Reduce heat to low, then stir in Parmesan, Pecorino, and black pepper. For extra creaminess, add heavy cream. Stir until cheese melts and orzo is creamy.

Serve

Plate the creamy orzo risotto, placing the rosemary chicken on top. Garnish with a fresh sprig of rosemary and a lemon wedge.

Details

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2

Calories: ~550 per serving